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Vanilla Cheesecake with Strawberries Recipe

We’ve got the perfect classic cheesecake recipe from JUNIOR BAKER. This cheesecake is the perfect addition to any dinner party or event, and is a great way to teach your little one the fundamentals of baking. Top this cheesecake with your favorite fruits for a special touch.

 

In winter, when sweet strawberries are hard to find, try topping the cake with juicy citrus like blood oranges or Meyer lemons. Trim off the peel and the white pith before cutting out each segment for a pretty presentation.

Makes 12 servings

For the crust:
12 graham crackers, finely crushed
6 tablespoons unsalted butter, melted and cooled
1⁄4 cup sugar
Pinch of kosher salt

For the filling:
2 packages (1⁄2 lb each) cream cheese, at room temperature
3 large eggs
11⁄4 cups sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice
Pinch of kosher salt
2 cups sour cream Whipped Cream
Strawberry Topping

1. To make the crust, preheat the oven to 350°F. In a large bowl, stir together the graham crackers, melted butter, sugar, and salt. Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake until the crust is lightly browned and set, about 8 minutes. Have an adult help you transfer the pan to a wire rack and let cool completely. Reduce the oven temperature to 325°F.

2. To make the filling, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth, about 2 minutes. Add the eggs 1 at a time, then the sugar, vanilla, lemon juice, and salt, and beat until well combined, about 2 minutes. Add the sour cream, 1 cup at a time, and beat until combined, about 2 minutes. Stop the mixer to scrape down the sides of the bowl as needed. Pour the filling into the cooled crust and smooth the top.

3. Bake until the cheesecake is golden and the edges are firm but the center still jiggles, about 1 hour. Have an adult help you transfer the pan to a wire rack and let cool completely. Cover and refrigerate for at least 2 hours or up to overnight.

4. Loosen the clasp on the pan sides and remove the sides. With the help of a spatula, transfer the cheesecake to a plate. Just before serving, spread the whipped cream over the top and garnish with the strawberries.

If you have picky eaters in the family, you can’t go wrong with chocolate chip cookies.

 

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