Strawberry swirls and a touch of lemon lighten up this rich cheesecake—a crowd-pleaser no matter what your age. The gingersnap crust adds great flavor, but a regular graham cracker crust would work just as well.
|1 cup sliced strawberries||3 eggs|
|1 1/4 cups crushed gingersnaps||1 cup sour cream|
|5 tablespoons unsalted butter, melted||2 teaspoons lemon zest|
|12 ounces cream cheese||1 cup plus 1 tablespoon sugar|
Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil so that it comes up and over the edge of the pan.
Place the strawberries in a small bowl and sprinkle with 1 tablespoon sugar; set aside. In another small bowl, combine the gingersnap crumbs and melted butter. Press mixture into the bottom of the prepared pan. Bake 15 minutes, then remove from oven.
In a large bowl with an electric mixer, cream together the cream cheese and remaining 1 cup sugar. Add the eggs, one at a time, mixing well after each addition. Add the sour cream and lemon zest and mix until incorporated. Pour the cheesecake batter over the crust.
In a blender or food processor, puree the strawberries with any juices until smooth. Drop spoonfuls of the strawberry puree over the top of the cheesecake until you’ve used all of it. With the tip of a sharp knife, make swirls in the strawberry puree.
Bake cheesecake 45 to 55 minutes, or until set. Remove from oven and let cool completely on a rack on the counter; refrigerate overnight. Use the foil to help you lift the cheesecake from the pan, then cut into bars. Store in an airtight container in the refrigerator.
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