| March 29, 2013 |
Cheesecake with Strawberries Topping! |
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Cheesecakes with Strawberries and Raspberries Topping
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Cheesecake with Strawberries Topping
For the crust: 2 cups Graham Cracker crumbs (1 & 1/2 pkg); 1/3 cup sugar; 1/2 cup butter melted; 1 cup chopped pecans, or walnuts, or hazelnuts, or macadamia nuts, or a combo of nuts; about 2 tablespoons of honey melted into the butter. Combine crumbs, nuts, sugar, butter and honey. Press evenly onto bottom and up sides of a 9" greased pie pan.
For the filling: 2 (8 oz) pkgs. Philadelphia Cream Cheese; about 6 oz sour cream or Greek yogurt (the thick kind); 3/4 to 1 cup sugar; 2 teaspoons vanilla; 2 eggs; Mix cream cheese, sour cream, sugar and vanilla with electric mixer untill well blended. Add eggs and mix untill well blended. Pour filling into crust and bake at 350 F (180 C) for about 1 hour, or until center is almost set. Let it cool before adding the topping.
For the strawberries topping: 3 cups sliced strawberries (fresh or frozen); 1 cup sugar (might need more, just taste it); 2 tablespoons cornstarch; pinch of salt; 1/3 cup water. In a small bowl, crush 1 cup of strawberries untill they are pureed. In a medium saucepan, combine sugar, cornstarch and a pinch of salt. Add pureed strawberries and water (do it slowly while stirring well to avoid lumps). Cook on low heat until mixture boils and thickens, stirring constantly. Cool. Add remaining strawberries to cooled mixture; stir gently to combine. Spoon over cooled cheesecake. Refrigerate several hours before serving.
Note: Since in Italy I cannot find Graham Crackers, I substitute them with Rigoli (Mulino Bianco Barilla).
The picture shows 2 of the 3 cheesecakes I made last night (triple dose of yummies!) For the crust I used hazelnuts and walnuts with Rigoli and for the topping I mixed fresh strawberries and fresh raspberries... Oh my! :-)
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