Strawberry Cheesecake with Gingersnap Crust
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Strawberry Cheesecake with Gingersnap Crust
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C). Crush the gingersnap cookies in a food processor. Add melted butter and pulse until combined. Press the mixture into the bottom of a greased 9-inch (23 cm) springform pan.
-
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Pour the cream cheese mixture over the crust.
-
In a blender, puree strawberries until smooth. In a saucepan, combine strawberry puree, cornstarch, and lemon juice. Cook over medium heat until thickened, stirring constantly. Remove from heat and let cool slightly.
-
Pour the strawberry mixture over the cream cheese layer. Use a knife to swirl the strawberry mixture into the cream cheese mixture.
-
Bake for 55-60 minutes or until the center is set. Turn off the oven and leave the cheesecake in the oven for 1 hour. Remove from the oven and let cool completely.
-
Refrigerate for at least 2 hours or overnight.
-
Serve chilled with whipped cream and garnish with mint leaves if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
