Strawberry Cheesecake

Strawberry Cheesecake

Blood Sugar: 13Servings: 9Preparation Time: 60minMeal Category: Snack
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
294kcal
Sugar
17g
Fat
20g
Fiber
1g
Sat fat
10g
Protein
4g
Carbs
25g
Sodium
272mg

Ingredients

4 tbsp melted Unsalted butter, 1.5 cups Graham cracker crumbs, 2 packages at room temp Cream cheese, 3/4 cup organic Cane sugar, 1/4 tsp Kosher salt, 2 organic Eggs, 1 organic Egg yolk, 1 tsp Vanilla extract, 1/2 cup Sour cream, 2 cups cut in halves or quarters Fresh strawberries, 3 tbsp Cane sugar

Preparation

1. Preheat oven to 163°C (325°F). Grease a 23 cm (9 inch) springform pan with butter. 2. Mix 180g (1.5 cups) Graham cracker crumbs and 56g (4 tbsp) melted butter until wet sand texture. Press into pan and refrigerate. 3. Mix 454g (2 packages) Cream cheese, 150g (3/4 cup) organic Cane sugar, and 1.5g (1/4 tsp) Kosher salt. 4. Add 2 organic Eggs and 1 organic Egg yolk, one at a time, mixing after each addition. 5. Mix in 1 tsp Vanilla extract and 120g (1/2 cup) Sour cream. 6. Pour filling into crust. Bake for 40 minutes. Turn off oven, prop door open with towel, and leave cake for 15 minutes. 7. Cool to room temperature, then refrigerate for at least 3 hours. 8. Mix 300g (2 cups) Fresh strawberries and 37.5g (3 tbsp) Cane sugar. Let sit for 30 minutes. Spoon over cheesecake.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
11% of RDI
Vitamin C
12% of RDI
Omega 3
17% of RDI
Vitamin A
16% of RDI
Calcium
74% of RDI
Folate
24% of RDI

Good to know

Baking at a low temperature and cooling in the oven helps prevent cracks. Gluten-free Graham crackers can be used.

How to Prepare

1. Preheat oven to 163°C (325°F). Grease a 23 cm (9 inch) springform pan with butter. 2. Mix 180g (1.5 cups) Graham cracker crumbs and 56g (4 tbsp) melted butter until wet sand texture. Press into pan and refrigerate. 3. Mix 454g (2 packages) Cream cheese, 150g (3/4 cup) organic Cane sugar, and 1.5g (1/4 tsp) Kosher salt. 4. Add 2 organic Eggs and 1 organic Egg yolk, one at a time, mixing after each addition. 5. Mix in 1 tsp Vanilla extract and 120g (1/2 cup) Sour cream. 6. Pour filling into crust. Bake for 40 minutes. Turn off oven, prop door open with towel, and leave cake for 15 minutes. 7. Cool to room temperature, then refrigerate for at least 3 hours. 8. Mix 300g (2 cups) Fresh strawberries and 37.5g (3 tbsp) Cane sugar. Let sit for 30 minutes. Spoon over cheesecake.

Good to Know

Baking at a low temperature and cooling in the oven helps prevent cracks. Gluten-free Graham crackers can be used.

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