Ingredientes para Strawberry Vanilla Cheesecake Fruit Filled Cheesecake
- 1 ½ cups graham cracker crumbs
- 1 teaspoon ground cinnamon
- ¼ cup granulated sugar (for crust) + ¼ cup granulated sugar (for filling) + ¼ cup granulated sugar (for sauce)
- Butter
- 3 (8-ounce) packages cream cheese, softened
- 3 large eggs
- Granulated Sugar
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup heavy cream
- 2 cups fresh or frozen strawberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- Red Food Coloring
- Berries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Vanilla Cheesecake Fruit Filled Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Strawberry Vanilla Cheesecake Fruit Filled Cheesecake
- Crush 1 ½ cups graham crackers into fine crumbs.
- In a medium bowl, combine graham cracker crumbs with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9 or 10-inch springform pan.
- Refrigerate the crust while you prepare the filling and topping.
- Make the strawberry topping: Puree 2 cups fresh or frozen strawberries with 2 tablespoons lemon juice in a blender until smooth.
- Strain the puree through a fine-mesh sieve (optional, to remove seeds).
- In a small saucepan, combine the strawberry puree with ¼ cup granulated sugar, 1 tablespoon cornstarch, and a few drops of red food coloring (optional).
- Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 2-3 minutes. Set aside to cool completely.
- Preheat oven to 325°F (160°C).
- In a large bowl, beat 3 (8-ounce) packages cream cheese with an electric mixer until smooth and creamy (about 5 minutes).
- Add ½ cup granulated sugar and beat until combined.
- Beat in 3 large eggs one at a time, then add 2 tablespoons all-purpose flour, ¼ teaspoon salt, 2 teaspoons vanilla extract, and 1 cup heavy cream. Mix until just combined; do not overmix.
- Pour half of the cream cheese mixture into the prepared crust.
- Spoon about ⅔ of the cooled strawberry sauce over the cream cheese filling.
- Pour the remaining cream cheese mixture over the strawberry layer.
- Refrigerate the remaining strawberry sauce.
- Bake for 40-45 minutes, or until the cheesecake is almost set around the edges but still slightly jiggly in the center.
- Let cool in the pan on a wire rack for 10 minutes.
- Run a knife around the edge of the pan to loosen the cheesecake.
- Remove the springform pan ring and let the cheesecake cool completely on the rack.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, stir the remaining strawberry sauce and spoon over the top of the chilled cheesecake.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
150g
Fat
129g
Carbs
17g
