cheesecake

Someone might think that after all the cheesecakes and cheesecake pots I’ve made I’ll have enough.

But no.

Not me.

As soon as I came across this recipe I found myself being pulled towards the kitchen by some strong and strange power.

Really!

You better believe me.

The things that followed were…hm…spooky, my friends.

All I could see were my very own hands reaching for strawberries, sugar, blender…then there was a lot of noise…then flour mist covered everything…and the next thing I remember was me sitting on a chair and munching on this heavenly treat.

Things like these happen to me quite often.

Sometimes I’m scared.

What is that?

Well, that kitchen of mine – I guess there will be a movie made about its magical powers one day.

Luckily, I had my camera there with me…so now I have the evidence to show you:

These are the ingredients that gathered to create the delicious piece of art.

1. First I ground up the graham crackers until they were crumbs.

Or shall I use the instructions-giving style?

Okay.

So…

2. Pour the graham crackers into a larger bowl.
3. Add the sugar.

4. Melt the butter and add it to the bowl.

You can melt the butter in a saucepan over medium-low heat or in a microwave, like I did.

Both ways are all-right.

5. Using a spatula or a spoon or anything you desire, combine the ingredients.

6. Now, try your best to find your 9-inch (23 cm) springform pan somewhere.
7. Press the crumbly mixture onto the bottom of the pan.

You don’t even have to spray or butter the pan before.

But you can.

You don’t need to, but you can…

But you don’t need to.

Am I being clear?

No?

So again…

You don’t even have to…

Sorry!
8. Place the pan into the fridge for about 30 minutes.

9. In a blender or food processor, combine the strawberries and cornstarch. Cover and process until smooth.

You can use fresh strawberries instead of frozen ones. In that case, add about 1/2 cup (100 grams) sugar into the blender.

10. Pour the strawberry purée into a saucepan and bring to boil.

Cook and stir for about 2 minutes.

Let cool.

Set aside 1/3 cup of the finished sauce for serving. Keep it covered in your refrigerator.

11. In a bowl of your electric mixer, beat the cream cheese with milk just until combined.

When it comes to cheesecakes, it’s important not to over beat the batter. That way you’ll prevent cracking of the cheesecake when it’s baking.

Oh, and you might have noticed that the condensed milk I was using looks a little too thin. You are right. Since I am a dreamer and a utopian I decided to bond two hardly mergeable concepts – cake and diet. For these reasons I used low-fat condensed milk. It was all right, but next time I’ll use the regular milk – that makes the cake’s structure a tad firmer.

12. Add the lemon juice.

13. Then add the eggs and beat on low just until combined.

14. Pour the cream cheese mixture over the crust.
15. Drop the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

16. With a knife, swirl the strawberry sauce.
17. Bake at 300 degrees F (150 degrees C) for 55-60 minutes or until the center is almost set.

Don’t worry if the cake still wobbles in the middle a little when you shake it. For even though the center may not look fully baked, once it cools it will firm up and be the correct consistency.

18. Remove from the oven and cool on a wire rack for 10 minutes.
19. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer.

20. Refrigerate overnight and serve with the strawberry sauce you’ve set aside (if it’s gotten too thick you can dilute it with a little water).
21. Store the cake in the refrigerator and most importantly – enjoy, dear friends!

See you soon!

Most cordially,
Petra