Strawberry and Cream Cheesecake
Bursting with strawberry flavor, this fruity cheesecake is topped off perfectly with whipped cream and berries!
CRUST 1/4 cup butter, at room temperature 1/4 cup sugar 1 egg 1/2 cup almond meal or flour
FILLING 3/4 cup seedless strawberry jam 20 oz. cream cheese 2 cups strawberries, about 10 oz. 1 cup crème fraîche, 8 oz. 4 eggs 1/2 cup sugar 1/2 cup heavy cream 4 Tbs. all-purpose flour 1/8 tsp. salt
TOPPING 1 cup heavy cream 3 Tbs. sugar 2 cups strawberries, about 10 oz., halved
Crust: Preheat oven to 350°F. Coat 9" springform pan with cooking spray; line bottom with round of parchment paper. Wrap outside of pan with foil.
On medium speed, beat butter and sugar until light and creamy. Add egg; beat until combined. Stir in almond meal. Spread mixture in even layer over bottom of pan. Bake 15-20 minutes until golden brown; cool.
Filling: Reduce oven temperature to 325°F. In microwave- safe bowl, microwave jam on High in 10-second intervals, stirring, until smooth, about 20 seconds; cool.
● In blender, combine 10 oz. cream cheese, 1 cup strawberries, 1/ 2 cup crème fraîche, 2 eggs, 1/4 cup sugar, 1/4 cup cream, 2 Tbs. flour and salt; cover and blend until smooth. Pour into large bowl. In blender, combine remaining cream cheese, strawberries, crème fraîche, eggs, sugar cream and flour; cover and blend. Combine with first batch of filling. Pour into pan; place in roasting pan in oven. Fill roasting pan with water halfway up side of springform pan. Bake 1 hour, 30 minutes to 1 hour, 40 min- utes or until cheesecake is set but still jiggles slightly in center. Remove cheesecake from roasting pan; carefully run knife around edge of pan to release cheesecake. Cool completely in pan. Refrigerate at least 3 hours before serving. ● Topping: On mediumhigh, beat cream and sugar until soft peaks form. Spread over cheesecake. Top with strawberries. Servings: 16. Cals.: 425. Protein: 7 g. Fat: 32 g. (18 g. saturated). Trans fat: 1 g. Chol.: 139 mg. Carbs.: 30 g. Sodium: 189 mg. Fiber: 1 g. Sugar: 25 g. Kitchen time: 40 minutes. Total time: 9 hours, 40 minutes.