Perfect Strawberry Cheesecake

Perfect Strawberry Cheesecake

AMY DONG

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These unbelievably delicious almond bars are so good, they won 1st place at a local baking contest. The baker of these bars was kind enough to share the recipe with us.

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Graham Crackers | Cream Cheese | Egg | Egg Yolks | Heavy Whipping Cream | Strawberries

KEY RECIPE INGREDIENTS

KEY RECIPE INGREDIENTS

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-  Combine graham cracker crumbs with melted butter, press the mixture firmly and evenly into a greased springform pan, and bake the crust at a temperature of about 350 F for eight minutes. Then lower the temperature to 225F and place a large pan of water on the lowest rack.

First..

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- In the bowl of a stand mixer, blend lukewarm cream cheese and sugar until it is smooth and creamy.

Next..

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- Add eggs, egg yolks, and vanilla into the cream cheese mixture and blend until smooth. Then incorporate flour and heavy cream into the mixture and blend well until the batter is fully incorporated and smooth.

Next..

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- Pour the batter into the prepared pan and place the springform pan on a large baking sheet. Bake the mixture in the center rack until the filling is mostly set, which should take about three and a half hours.

Next..

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- After baking, turn off the oven, slightly open the oven door, and let the cheesecake cool for at least two hours or until it reaches room temperature. Once cooled, chill the cheesecake in the fridge while still in the springform pan for at least overnight and up to three days.

Next..

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- For the strawberry topping, combine strawberries with sugar in a bowl and let it rest for about thirty to sixty minutes until a thick sauce forms around the berries. Add topping over the cheesecake slices before serving.

then..

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