Monday, August 25, 2008

Weekday special: Cheesecake with strawberry sauce


I committed myself to a cheesecake today. So, here I am on Monday night blogging a good luck cheesecake for a colleague. It's been awhile since I've made a cheesecake (as I mentioned before I'm not a baker) so I thought I should throw my hat in the ring, if for nothing else than to keep from getting rusty. The recipe I used follows. But first, behold how many bricks of cream cheese you will need:


Shocking isn't it?

The rest of the ingredients

1 cup graham crumbs
3 tbsp sugar
3 tbsp butter or margarine, melted
5 pkg. (250 g each) Brick Cream Cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
4 eggs

Instructions

Preheat oven to 325°F if using a silver springform pan. (Or, preheat oven to 300°F if using a dark nonstick springform pan.) Mix crumbs, 3 tbsp sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.

Place cream cheese, 1 cup sugar, flour and vanilla in large bowl. Beat with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 1 h 10 min. or until centre is almost set. Loosen cake from side of pan; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Garnish as desired just before serving.






Strawberry (or any berry) sauce

1 cup sugar
1/2 water
600 g strawberries

Boil sugar and water for 12 min. Add strawberries and cook for 1 min.


Best,

kh

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