Sometimes desserts have to be a main courses. Not only because they are so mighty fine that you have to put them in the spotlight, but also because there are plenty of times that after a humongous dinner you do not have any room left for dessert. Although I rarely have to deal with this situation (there is always room left for sweets in my tummy), I meet people who have this problem. It is so sad to see them work their way through dinner and have to give up on the battle with dessert. So for those people here is my tip of the day: Make this cheesecake and leave the steak and beans!
I am really serious about this, especially because The Almighty Strawberry Cheesecake is so creamy, delicious and worth the sin! When you sin you have to do it good and what better way than to bake something yourself?
All you need is love and*:
- 1 cup of finely ground Bastogne Koeken (or use Oreo’s if you can’t get those)
- 2 tablespoons of melted butter
- 900 grams of cream cheese
- 4 eggs
- ½ cup sugar
- 225 grams of frozen strawberries
- 1 teaspoon of pure vanilla extract
- Pinch of salt
- Aluminum foil
- A baking sheet
- A roasting pan with boiling water, big enough to fit the springform
- 23 centimeter springform pan
- Preheat the oven to 175°C and wrap the exterior of the springform with a double layer of the foil. Butter the springform and put a cutout circle of baking sheet on the bottom
- Mix the melted butter with the crumbled cookies and spread the mixture on the bottom of the springform until you have a base, put it in the oven for 10 minutes, after that you have to reduce the heat to 160°C
- Blend the defrosted strawberries with two tablespoons of sugar and set aside
- Put cream cheese in the bowl and use an electric mixer with the dough paddles; mix on medium speed until fluffy, for about 3 minutes. Put the mixer on low speed, and slowly add the remaining sugar.
- Add salt and vanilla; mix until well combined
- Add the eggs one at a time, when each egg is well mixed, then you add the next. Make sure you do not overmix
- Gently add the cream cheese mixture to the cooled base and drizzle the strawberry sauce over the cake, keep a little for after baking it
- Place the cake pan in the roasting pan and pour some boiling water in the roasting pan until it is halfway up to the cake pan
- Bake for 60 to 65 minutes until the cake is set, but still a little jiggly
- Let is cool down on a rack and then put it in the fridge, without a cover for about 6 hours or overnight
- Take it out of the fridge 20 minutes before dinner, put some of the nice sauce on every piece and then eat it like it is your main course, because: Oh my, what a heavy cake this is…
I made it for my dad’s birthday and he loved it, although he was one of those who have a “dessert problem”. A sad, sad story!
* I think this cake is enough for 8 people if you eat it as a main course, but when you have enough room for dessert, like I always have you, then it is enough for about 15 people
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