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Recipe of Strawberry Cheesecake
Ingredients:
For The Cheesecake:
- 1 ½ cups graham cracker crumbs
- 2 ½ tbsps unsalted butter, melted
- 1 cup (8 oz) cream cheese, softened
- 2 ½ tbsps granulated sugar
- ½ cup plain yogurt
- 2 large eggs
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- strawberries and powdered sugar (for decoration)
For The Strawberry Jam:
- 3 ½ cups fresh strawberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
Instructions:
- Combine crushed graham cracker crumbs and melted butter in a bowl, mixing until the crumbs are fully coated.
- Press the mixture evenly into the bottom of your SENSARTE Detachable Handle Nonstick Sauce Pan lined with parchment paper. Chill in the refrigerator for 1 hour.
- In a mixing bowl, add softened cream cheese, granulated sugar, and plain yogurt. Stir with a spatula or hand mixer until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Stir in the lemon juice and cornstarch, ensuring the batter is smooth and lump-free.
- Pour the cheesecake batter over the chilled crust in the prepared sauce pan.
- Bake in a preheated oven at 350°F for 35-40 minutes, or until the center is set and slightly jiggles when shaken.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best result.
- Heat your SENSARTE Detachable Handle Nonstick Frying Pan over medium heat. Add the strawberries, granulated sugar, and lemon juice.
- Cook, stirring occasionally, for 15-20 minutes until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.
- Once the cheesecake has chilled, spread the cooled strawberry jam evenly over the top.
- Garnish with fresh strawberries and a dusting of powdered sugar, if desired. Slice, serve, and enjoy this creamy, fruity dessert!
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