This Strawberry Cheesecake is as stunning as it is delicious! The toppings of strawberry jelly and fresh strawberries make it look so pretty and luxurious and the taste is so divine. With just the right amount of sweet-tart flavor and its creamy, soft, and melts in your mouth texture, this dessert is nothing less than perfect!
- 1 1/4 cup Ground Graham Crackers
- 75 gms Unsalted Butter melted (75 grams or 5 tablespoons)
- 450 gms Cream Cheese softened
- 1 cup White Granulated Sugar
- 2 tbsp White Granulated Sugar
- 200 ml Sour Cream
- 400 ml Whipping Cream or Heavy Cream
- 2 medium Egg
- 2 medium Egg yolks
- 2 tsp Vanilla Extract
Strawberry Jelly Topping
- 3/4 cup Strawberry Coulis
- 3 tbsp Water
- Preheat oven to 180º C (350ºF). Place any large baking pan (that the cheesecake pan will fit inside) filled with about 1 inch of water into the oven while it preheats for 10 minutes. This will be for cheesecake’s water bath.
- Melt the butter in a pan over medium heat.
- Once melted, stir in the ground graham crackers and mix well. Take off the heat and let it cool.
- Once cooled down, press into the bottom of a 9-inch springform pan that has been lined with parchment paper.
- Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven; make two layers of foil to make sure the water will not go through inside the cake pan. Place it in the freezer for ten minutes to set the crust.
- In a mixing bowl with the paddle attachment, combine the cream cheese with sugar and beat until creamy and no lumps of cream cheese.
- Pour in the sour cream and heavy cream. Continue beating for a couple of minutes until silky smooth. Do not forget to scrape down the sides of the bowl.
- Whisk all the eggs in a bowl and add them to the cream cheese mixture. Continue beating until everything is well combined.
- Remove the prepared cake pan from the freezer and pour the filling into it.
- Slowly place the cheesecake into the preheated water bath. Bake for 60 minutes or until the toothpick inserted into the center of the cake comes out clean.
- Remove the cheesecake from the oven, take it off carefully from the water bath and let it cool completely on a cooling rack.
- Meanwhile, put the 30ml water in a bowl, sprinkle the gelatin powder over the water.
- Heat the strawberry coulis and sugar in the pan and bring to boil.
- Take it off the heat and add it to the gelatin mixture and stir until completely dissolved.
- Strain the liquid through strainer. Cool it down to room temperature. Once cooled down, pour it evenly on top of the cheesecake.
- Place the cheesecake in the freezer for 3-4 hours to set.
- Release the cake from the pan if using a springform pan. If using a mousse ring (which I used in this recipe), use a blow torch and run around the edge of the ring to loosen the cake and remove the ring.
- Arrange the slices of strawberry on top of cheesecake. To serve, slice the cheesecake into 8 equal portions.
- Make sure the cheesecake and the strawberry jelly has been cooled down, before adding them together. If you add the strawberry jelly topping while they are hot; cheesecake will melt and destroy the look.
- When you blow-torch the sides of the mousse ring, be careful not to put too much heat on the strawberry jelly, it will melt and run down through the cheesecake.