Kerry’s Strawberry Cheesecake

Kerry first made this cheesecake for her husband’s birthday after picking some fresh strawberries at a local farm. Homemade birthday cakes are now a tradition in her family!

Ingredients:

2 cups graham cracker crumbs, separated

1 stick butter, melted

3 Tablespoons sugar

1 (8 oz.) package reduced fat cream cheese, room temperature

1 15-oz ricotta, room temperature

1 cup nonfat sour cream

1/2 cup sugar

2 Tablespoons lemon juice, separated

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

3 large eggs

1 Tablespoon cornstarch

1 package (10 oz.) frozen (or fresh) strawberries, thawed

1/2 pint fresh strawberries, sliced

Directions:

1. Preheat oven to 325 degrees F.

2. Mix graham cracker crumbs, butter and 3T sugar. Spray spring form pan with baking spray, and press crumbs firmly into bottom and sides of springform pan to create the crust.

3. Bake 10 minutes, remove from oven and set aside. When cooled, wrap bottom of pan with aluminum foil, about halfway up.

4. Raise oven temperature to 350 degrees F.

5. Beat 1/2 cup sugar, cream cheese, ricotta cheese, 1T lemon juice, lemon zest and vanilla extract with electric mixer on medium speed until well blended.

6. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each egg is added just until blended. Pour into crust.

7. Place springform pan on a baking sheet with an inch of water to create a water bath. Bake 50 minutes or until center is almost set. Cool, and refrigerate while making the topping.

8. In a medium saucepan, add strawberries. In a separate bowl, mix 1T cornstarch into 1/2 cup water, blending well. Pour into saucepan.

9. Bring to a boil on medium heat, stirring constantly. Boil 1 minute. Let cool, then stir in remaining 1T lemon juice and spread evenly over cooled cheesecake. You may strain this mixture to remove any chunks and spread the liquid only over the top of the cake.

10. Place sliced fresh strawberries around the top of cake to cover the cake as decoration. Option: sprinkle with plain graham cracker crumbs for extra crunch.

11. Refrigerate at least 2-4 hours before serving. Serve with whipped cream.

Whipped Cream Topping

1 cup heavy whipping cream

2 Tablespoons sugar

1 teaspoon vanilla extract

Pour heavy whipping cream, sugar and vanilla into mixing bowl. Using the whisk attachment, begin blending the liquid on slow speed, then raise to speed to medium-high. Continue whisking until the mixture forms stiff peaks, about 1 to 2 minutes. Serve chilled.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.