STRAWBERRY CHEESCAKE W/ GRAHAM CRACKER PECAN CRUST!!! скачать в хорошем качестве

STRAWBERRY CHEESCAKE W/ GRAHAM CRACKER PECAN CRUST!!!

Ingredients Graham Cracker Crust 10 full sheet graham crackers 5 Tablespoons salted butter, melted 1/4 cup granulated sugar 1/4 cup Chopped pecans Cheesecake (4) 8-ounce blocks full-fat cream cheese, softened to room temperature 1 cup granulated sugar 1 cup full-fat sour cream, at room temperature 1 tbs pure vanilla extract 2 teaspoons fresh lemon juice 3 large eggs, at room temperature Strawberry topping Instructions Preheat oven to 350° Making the crust: Pulse the graham crackers into crumbs by using a food processor. Pour crumbs into a bowl, add pecans, sugar and melted butter. Stir until combined. Mixture will look sandy. Press into the bottom of a 9-inch springform pan. The bottom of a measuring cup is helpful to pack the crust down. Bake for 10 minutes. Remove from the oven and set aside to cool as the filling is prepared. Making the filling:  Using a KitchenAid stand mixer with a paddle attachment, combine the cream cheese and sugar together on medium speed in a large bowl for about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat on medium speed until fully combined. Whole on medium speed, add one egg at a time, beating after each addition until just blended. Stop the mixer after the last egg is incorporated into the batter. Do not over mic as this can result in the cheesecake deflating and cracking as it cools. Water Bath: Very Important Wrap the aluminum foil tightly around the springform pan. Heat up water on a separate container like a kettle. Pour the cheesecake batter on top of the crust. Use a spatula or spoon to smooth it into an even layer. Place the wrapped springform pan inside of another pan that will allow one inch of water around the cheesecake pan. Carefully pour the hot water inside of the pan and place in the oven. Bake cheesecake for 65 minutes. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath for one hour as it cools down. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight. Loosen the springform pan from the chilled cheesecake and remove the rim. Strawberry Topping: 1 pint of fresh strawberries 1 tbs of vanilla extract 1 cup of sugar 1/2 oz of rum (not the extract, this is the sumtin, sumtin) Wash strawberries, dice, and add to bowl. Add the sugar, vanilla extract, and rum. Mix together and serve over cheesecake. Cover and store leftover cheesecake in the refrigerator for up to 5 days.