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280Strawberry_cheesecake.jpg

 
Reviews Date of last review
Tue May 8, 2012
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280Strawberry_cheesecake.jpg


280Strawberry_cheesecake.jpg









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I used a Pampered Chef 9" springform pan and the cheesecake rose to the very top.. If you don't have a springform pan and you use a regular pan it might overflow because springform pans are taller.


Baking in a Water Bath


Cheesecakes are custards at heart. They are delicate, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center, which can cause it to soufflé, sink, and then crack.


This recipe is my own creation.. please do not copy for the purpose of publishing or use on any other site without my expressed permission.
Ingredients: 1 1/2 pounds cream cheese (3-8oz packages)1 1/3 cups Pourable Splenda (or other sugar substitute that is equal to 1 1/3 cups sugar)5 eggs for a New York style cheesecake (use only 3 eggs for a creamier version)2 teaspoons vanilla2 teaspoons lemon juice16 ounces sour cream1/2 cup frozen strawberries, thawed, pureed10 drops of red food coloringOptional garnish:1 cup sour cream2 Tablespoons sugar substitutefresh strawberries
How To Prepare: Cream cheese and eggs should be at room temperature before you start. Beat the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add eggs, one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Mix well. Add the sour cream last and beat just until smooth.Transfer 1 cup batter to another bowl; stir in pureed strawberries and food coloring... set aside. Pour the remaining batter into cheesecake pan. (I use a 9 inch springform pan) Pour strawberry batter over regular batter in pan to within 1 inch of edge. Lightly swirl batters together, scooping up plain batter from bottom of the pan with spoon, being careful you don't go all the way to the bottom so you don't disturb the crust. Bake on center rack 1 hour, 10 minutes at 325 degrees. Remember not to open the oven while baking, This might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake, so if it shrinks while cooling it will not crack as the cheesecake cools.. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched. Optional garnish:There are a few ways you can garnish this cheesecake. One way is to take 1 cup sour cream combined with 2 Tablespoons sugar substitue. When you remove the cheesecake from the oven after it sits for an hour spread this mixture on top. (if there are cracks this will cover them up and make the cheesecake look much more presentable) Cool completely on rack and cover with foil... refrigerate overnight. When ready to serve, arrange strawberry slices in circles around edge of the cake overlapping until you reach the middle. Slice and serve... enjoy!! Nutritional information: Without garnish: Per Serving (excluding unknown items): 238 Calories; 22g Fat (82.9% calories from fat); 6g Protein; 4g Carbohydrate; trace Dietary Fiber; 118mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 Fat.With garnish:Per Serving (excluding unknown items): 276 Calories; 25g Fat (80.9% calories from fat); 6g Protein; 7g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 166mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat.
Number of Servings: 16
Carbs per serving - include all nutritional information if known: 4 carbs without garnish... 7 carbs with the garnish
Effort (Easy, Average, Difficult): Easy
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