components
For dandruff:
2 cups of graham crackers
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3 tablespoons of sugar
5 tablespoons of melted unsalted butter
1/8 teaspoon of salt
To fill:
2 lbs. full-fat cream cheese, softened to room temperature
1½ cups of sugar
¼ tsp. salt
2 teaspoons of vanilla extract
1 tablespoon of recent lemon juice
1 tablespoon of cornstarch
4 eggs at room temperature
1 cup bitter cream – at room temperature
Topping:
1 pound of sliced recent strawberries
6 tablespoons of sugar
1 tablespoon of recent lemon juice
Half a teaspoon of vanilla
instructions
Preheat oven to 350 levels Fahrenheit and place rack in decrease third.
Place a double layer of extra-large aluminum foil beneath the underside of the 9-inch springform pan and canopy the underside and sides of the pan, wrapping it tightly across the sides to ensure no water will get in whereas baking in a water bathtub.
To make the crust, combine graham cracker crumbs with sugar, melted butter, and salt. Press the combination into the underside and sides of the mould. Bake for 10-12 minutes, then put aside to chill.
Flip the oven temperature right down to 325 Fahrenheit!!!
To organize the filling, beat the mushy cream cheese till easy and creamy.
Step by step whisk within the sugar till it turns into gentle and fluffy. Then whisk collectively the salt, vanilla, lemon juice, and cornstarch.
Beat the eggs one after the other by turning the mixer on low pace and slowly mixing the components till easy. You don’t need to incorporate an excessive amount of air into the combination.
Lastly, beat the bitter cream.
Place the springform pan within the roasting pan. Pour the combination into the springform mould and easy the highest. Pour boiling water into the roasting pan midway down the facet, ensuring to not drip water onto the combination.
Place within the oven and bake at 325 F for 1 hour and 40-50 minutes.
When the cheesecake is baked, let it sit within the oven with the door barely open for an hour (don’t overlook to show off the oven!!!)
Take away the cheesecake from the water bathtub, dry the underside of the pan, then run a skinny knife across the edges to loosen the cake and let it cool to room temperature. Cowl the highest and place within the fridge to sit back for not less than 5 hours or in a single day earlier than including the strawberry layer. When the cake has cooled, run a skinny knife across the cake and launch the ring from the springform pan. Switch the cake to a serving plate.
Strawberry topping:
In a saucepan, combine half of the strawberries, sugar and lemon juice. Stirring always, prepare dinner over medium warmth till sauce thickens (about 8-10 minutes).
Take away from warmth, and add vanilla and remaining strawberries. Cool to room temperature, then place on prime of the cake
Take pleasure in!!
