Random Ramblings: { STRAWBERRY CHEESECAKE } : recipe

Wednesday, September 5, 2012

{ STRAWBERRY CHEESECAKE } : recipe



I have to say that cheesecake is probably my most favorite kind of cake.  But many many years ago I used to make the Jello no bake kind, but that is just so not the same as a really good cheesecake. 
So one day when my hubby asked me make one for a BBQ that he was having at work, I wanted to find a good one.
So with a little online searching I found one that looked pretty easy.  I found it at www.bakerella.com
She has amazing things on that site, and I love her cake pops for every occasion you can think of. 
So once I made this cheesecake, we were hooked for good.  It is SO good.  Now I have to look for reasons to make it.  So just a few weeks ago we had the family over for Ryan's 18th birthday dinner, and this is what I made. 
On bakerella's site she makes her cheesecake with  raspberry topping and makes some homemade whip topping and I have done it with all kinds of toppings and even made the fresh whip topping, but this time I got a tub of frozen strawberries and let them defrost overnight in the fridge. 
Then right before serving I poured the entire tub over the cake and let it drip over the sides. 
Ok enough talking, let me share this amazigly good recipe with you so you can go make one too.

{ STRAWBERRY CHEESECAKE }  

. . . . . R E C I P E . . . . .

CRUST

2.5 CUPS of graham crackers
2 TBS. sugar
1/2 CUP melted butter

FILLING

4 pkgs. cream cheese
1.5 CUPS sugar
3 TBS. flour
5 eggs
1 CUP sour cream
1 TBS. vanilla
1 TBS. lemon juice
Preheat the oven to 325 degrees. 
Mix all the ingredients for the crust and press them firmly into a 9 inch springform pan. 
Bake in the oven for 10 minutes, then let it cool. 
While it is cooling mix the filling. 
Cream together sugar, cream cheese, flour.
On medium/low add eggs, one at a time, mixing well as each one is added.
Add sour cream, lemon juice and vanilla.
Make sure it is mixed well and pour filling into the cooled crust. 
Bake for 1 hour and 15 minutes.
She suggests to take it out just before it looks done.  Then let it cool. 
Hopefully it won't crack on the top, although to be honest with you, mine cracks everytime. 
But I just cover it with whatvever topping or whip I am using that time and no one even knows. 

Chill overnight. 
Yes you need to make this the night before you want to actually eat it. 
When you are ready to eat pour on your topping and make the fresh whip.  Serve cold. 
 ENJOY!

~ N I C O L E 



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