Ingredients Crust 1 10oz. pkg shortbread cookies ¼ C unsalted butter, melted
Filling 3 C strawberries 4 8 oz pkg cream cheese, softened 1 1/3 C sugar 2 T flour 4 eggs, room temp. 2 T heavy cream 1 T lemon juice 2 T vanilla
1. Oven 325 2. Wrap sides and bottom of 9 springform pan 3.With heavy duty foil 4. Place cookies in food processor and crush to make 2 ½ C 5. Stir together melted butter and crumbs until crumbs are evenly moistened. Press evenly onto bottom and 1 up sides of pan 6. Bake 8 minutes or until set; cool on rack 7. Puree berries in processor 8. Strain into small bowl 9. Reserve 1 C puree ( save remaining puree for ice cream topping) 10. In large bowl beat cream cheese and sugar, beat in flour; beat in 2 eggs and repeat with remaining 2 eggs 11. Scrape bowl; beat in cream, juice and vanilla until blended 12. Reserve 2 ½ C batter in medium bowl 13. Stir ¾ C strawberry puree into batter in large bowl until well blended 14. Pour into crust 15. Place in water, bake for 35 minutes 16. Partially remove from oven and pour reserved batter evenly over cheesecake 17. Drizzle remaining ¼ C puree over top 18. Pull tip of knife lightly through top over vanilla batter to swirl, being careful to not touch vanilla batter. 19. Bake 20 minutes or until edges puffed and top is dry to touch 20. Center should move but not ripple 21. Remove foil. Cool 2 hours, refrigerate 6 hours 22. Make 3 days ahead; refrigerate, covered.
เคล็ดลับการทำชีสเค้กให้ประสบความสำเร็จ ( Tips for baking the perfect cheesecake)