Strawberry Cheesecake With Strawberries In Ginger Syrup Food

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated.
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
• Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
• Simmer for 10 minutes until strawberries breakdown.
• Mix cornflour with water, then add into saucepan and stir.
• Add halved strawberries and cook for 1 minute to soften.
• Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
• Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
• Slice and serve with remaining Strawberry Sauce!

STRAWBERRY CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 325°F. Blend cookie crumbs, sugar and butter in processor until well mixed. Press crumb mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake crust until set, about 10 minutes. Transfer to rack.
• Make filling:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in vanilla. Add eggs and beat just until blended.
• Pour filling into crust-lined pan. Bake until sides of cheesecake are slightly puffed and begin to crack, and center moves slightly when pan is shaken gently, about 1 hour. Transfer cake to rack. Cool completely. Cover; chill overnight.
• Release pan sides from cheesecake. Arrange strawberries around outer edge of cheesecake. Cut into wedges.

STRAWBERRIES-AND-CREAM CHEESECAKE

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
• Raise oven temperature to 350 degrees. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.
• Reduce oven temperature to 325 degrees. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)
• Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
• Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).

STRAWBERRY CHEESECAKE STUFFED FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated.
• For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours.
• For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds.
• For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs.
• Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating.
• Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides.
• Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners' sugar.

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

STRAWBERRY CHEESECAKE WITH STRAWBERRIES IN GINGER SYRUP

Steps:

• 1 For sweet ginger pastry, preheat oven to 150C. Beat butter and icing sugar in an electric mixer until light and fluffy (2-3 minutes), sieve over flour and ground ginger, stir to combine. Turn onto a work surface, bring together with the heel of your hand, roll out to 4mm thick and line the base of a 27cm-diameter, 5cm-deep fluted tart tin, trimming edges. Refrigerate to rest (30 minutes), prick with a fork, blind bake until light golden (15-20 minutes), remove weights, bake until crisp (4-5 minutes), cool. 2 Lightly brush sides of tart tin with butter. Process cream cheese, mascarpone, 165gm raw caster sugar, lime rind and juice in a food processor until smooth, scrape down sides then add 3 eggs, one at a time, processing to combine. Pour over pastry, bake until just set (40-45 minutes). 3 Process sour cream, strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine. Ladle over cheesecake and bake until just set (8-10 minutes). Cool, then refrigerate until completely chilled (4-5 hours). 4 Meanwhile, for strawberries in ginger syrup, combine raw caster sugar and 250ml water in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the simmer, add ginger, cook until ginger is translucent and liquid is reduced to a light syrup (5-6 minutes). Remove from heat, add lime juice and half the strawberries, refrigerate until chilled. Add remaining strawberries, serve with cheesecake