If you’ve been following my blog for a while, you know that one of the very first recipes I have developed and written was for cheesecake! I perfected my cheesecake recipe shortly after receiving a KithenAid stand mixer from my parents, when I was 16 years old 😀
I remember one Thanksgiving, I made 4 cheesecakes for my family (as well as 6 pies and a birthday cake). I would like to think I got cheesecake making down! I’ve even make a raw vegan cheesecake
While at the Renton Farmers Market, I had intended on buying 2 pints of strawberries. I ended up leaving with an entire flat.
The conversation went something like this: I’d like two pints of strawberries please. “You can get 3 for $2 more” Okay three sounds good. “How about 4 pints for only $6 more” and before I knew it was leaving the market with 6 pints lol.
This was one of the best up-sells ever 😀
I first made the most delicious strawberry sauce ever. Yes, ever. I was eating spoon-fulls of it! The key to the strawberry sauce is the strawberries. They must be fresh, organic berries. I also added sliced kumquats to my topping!
- 1½ pounds strawberries, washed and hulled
- 1 cup granulated sugar
- 2 tablespoons sliced Kumquats (can use 1 teaspoon lemon zest)
- 1 tablespoon corn starch
- 1 tablespoon water
- 1½ cups Nila Wafers
- ⅓ cup melted unsalted butter
- 3 (8 oz) packages of cream cheese
- 3 whole eggs
- 1 teaspoon vanilla bean extract
- ¾ cup granulated sugar
- ½ teaspoon salt
- 16 ounces strawberries, hulled
- 1 cup heavy whipping cream
- edible flowers, candied kumquats
- In a heavy bottom sauce pan, combine strawberries, Kumquats (or lemon zest) and sugar on medium-low heat. Stir constantly.
- Bring to a boil and then turn down to a simmer for 5-8 minutes.
- If the mixture is thin, mix the corn starch in the water until it is a smooth mixture.
- Add the cornstarch to the sauce pan and stir until the strawberry mixture has thickened.
- Allow to cool and store in a jar in the refrigerator until ready to use.
- Preheat oven to 325 degrees Fahrenheit.
- Wrap 8 inch spring form pan with heavy aluminum foil. Be sure that the entire pan is covered in the foil and that there are no openings to the pan.
- Place Nila Wafers in food processor and pulse until fine. Combine the crumbs and melted butter. Using back of measuring cup, press crust into sides of your pan.
- Place spring form pan onto a large cookie sheet and surround with 3 cups of water. This is called a water bath and will help contain moisture in your oven so the cheesecake does not crack.
- In your stand mixer with a paddle attachment, beat cream cheese on low setting until smooth.
- Add in sugar, vanilla and salt. Add in eggs, one at a time, mixing well between each addition.
- Pour batter into pan and bake for 40-45, until top is firm.
- Allow cheesecake to come to room temperature and then rest in the fridge for a minimum of 2 hours.
- Whipping heavy cream until thickened. Place in piping bag.
- Arrange fresh whole strawberries on the top of the cheesecake, leaving a ½ inch border for the whipped cream.
- Spoon the strawberry topping over the strawberries.
- Pipe with whipped cream.
- Enjoy 🙂
Sorry there are no photos of it sliced… we are sharing with friends 🙂