It’s not too late to make your loved one a special treat for Valentine’s Day!
This easy to do strawberry cheesecake is a sure hit!
I mainly used the recipe for “Creamy Water-Bath Cheesecake” from “Joy of Cooking” with a just a few changes.
First gather your ingredients and allow them to reach room temperature…this is important if you want a creamy cheesecake free of lumps.
You will need:
- 1 Tbsp. unsalted butter
- ¼ cup graham cracker crumbs
- Dash of cinnamon & nutmeg
- 9” springform pan
- 2 Lbs. cream cheese
- 1 1/3 cup sugar
- 4 large eggs
- ¼ cup heavy cream
- ¼ cup sour cream
- 2 tsp. vanilla
- 2 cups chopped strawberries + pieces to use for edging
- 1 tsp sugar
- 2 tsp orange juice
Coat the bottom and sides of your springform pan with the butter.
Sprinkle with the graham cracker crumbs (or whatever else you want to use)
Once I have the amount of crust I would like, I sprinkle on some cinnamon and nutmeg for a bit of spice, but you could use whatever you would like.
In a large bowl, beat just until smooth (30-60 seconds) the cream cheese.
Gradually add the sugar and beat till smooth and creamy (1-2 minutes).
Make sure you scrape sides and beaters well to get all of the sugar mixed into the cream cheese.
Beat in the eggs 1 at a time, just until incorporated…don’t overbeat!
Add and beat just until mixed the rest of the ingredients.
Pour the batter into the pan and smooth the top.
Be careful not to touch the crumb crust, which would leave crumbs on top of your cheesecake.
Set your pan on heavy-duty aluminum foil and fold it up the sides of the pan.
Set your pan on a roasting pan or large baking dish and pour enough boiling water to reach halfway up the sides of the cheesecake pan.
I only had a cookie sheet that it would fit on, which works if you make sure the water doesn’t all evaporate.
Bake until the edges of the cheesecake look set but the center jiggles slightly when you tap the pan. (55-60 minutes)
Turn off the oven and prop the door ajar with the handle of a wooden spoon, letting the cake cool in the oven for 1 hour.
I usually make this at night or nap time, so I don’t have to worry about my kids near the cooling oven.
Remove from oven and place on a rack to cool completely.
Once cooled, you can remove the side of the springform pan.
Cover and refrigerate at least 6 hours…I typically just leave it overnight in the fridge.
I cut the bottoms of some strawberries to make an edging on the cheesecake and then poured a sauce in the middle.
The sauce simply is the strawberries, orange juice, and sugar blended to a smooth consistency.
I did let the sauce chill before pouring it, so it wouldn’t just ooze all over the place.
You still have time to make this tonight and it is definitely worth the wait!