So, yesterday’s Banana Pudding / Bananas Foster Cheesecake was good. Really, really, bananatastic good. But, alas, the spouse doesn’t eat bananas. Not even a little bit. Not disguised, not naked, not no bananas no how no way.
But, he DOES eat strawberries. Loves them. Will sit and eat a small fortune’s worth in one sitting. So, I searched around for a cheesecake with strawberries inside. There are some options, one of which ole Martha does with oven roasted strawberries…but since I work tonight I didn’t have time for all that jazz. So, I decided on a simple cheesecake with macerated strawberries for topping.
‘Simple’ and cheesecake. Do those belong in the same sentence? Not that they are difficult, but there are steps. Steps you must take. And when you want a sour cream layer topping to add a little interest against the strawberries, well, then you’ve got basically one option. New York Style Cheesecake. Here is the link I used for the filling:
Now you know I never seem to make a recipe just as its written, and I didn’t this time, either. Instead of the graham cracker crust, I did the Nilla crust (see yesterday’s post for instructions). I also added 1/2 cup finely chopped walnuts. While that was baking, I whipped together the filling mixture. The addition of sour cream AND heavy cream makes for a silky, thick, rich, (insert other adjectives that equate to luxury here) batter. I did double foil the pan this time, since I had a little seepage yesterday. Picked up a great idea from the link – have to get a 10″ x 2″ tall pan that I can just pop my springform pan in to guarantee no seepage. Why didn’t I think of that!
For the strawberries, I purchased 2 pints of fresh whole berries, hulled and sliced them thin, and put in a covered container with a bit of sugar to macerate. Every time I passed by the fridge and thought about it, I turned the container to redistribute the sugar syrup so that all the berry slices would remain moist and sweet.
I followed the option of mixing the sour cream topping and spreading it on the cheesecake about 3 hours into the cooling process. I wanted it to be nice and firm by the time it was cuttin’ time tonight before work. I can’t very well take this thing off to work and not save at least one slice for the spouse!
Give this recipe a try. The sour cream layer really does add something and is worth the tiny bit of extra effort. Bon berry’petit!