July 12th, 2012
Recently, I realized how much I enjoyed cheesecake (in moderation, of course). Since it can be really rich, usually a few bites will do it for me. Plus, in my opinion, it’s quite versatile because there are endless flavor combinations. So over the 4th of July break, I decided on a vanilla cheesecake with slight lemon zest and topped it off with strawberry sauce and fresh strawberries. The cheesecake freezes well so if you don’t finish the cake in one sitting, it can easily be saved for next time!
Instead of a traditional graham cracker crust, I made a gingersnap cookie crust. I had gingersnap cookies around, which I turned into crumbs to make the crust. It gave a chewier texture and a slight spicy kick.
75g melted butter
- Mix melted butter, crumbs, and sugar until the mixture comes together.
- In a well greased 6-in cake pan, press crumbs into the bottom of the pan.
- Bake at 350 for 5-7 minutes.
- Allow to completely cool.
35g sour cream
1/2 tsp vanilla extract
zest of half a lemon
- In a mixer bowl, paddle cream cheese and sugar until smooth.
- Add sour cream and mix. Scrape down bowl if needed.
- Add one egg at a time. Mix in between.
- Add vanilla extract and lemon zest.
- Pour into prepared crust.
- Bake at 275 F for about an hour, or until the cheesecake is firmly set. To prevent any cracks on the surface of the cheesecake I placed a pan with hot water at the lowest rack of the oven.
- To make the strawberry sauce, clean and cut strawberries into quarters. In a pot, bring strawberries and sugar to a boil. (The amount of sugar depends on how sweet you want the sauce to be. You can add more sugar as the strawberries cook). Continue to cook on low heat, stirring occasionally until sauce thickens. Allow cheesecake to cool before topping with sauce and fresh strawberries.