Foodie Wednesdays: Macerated Strawberries Cheesecake by Jessiker Bakes

Hello Candid Cinni followers! 

My name is Jessica of Jessiker Bakes and this is my guest post on Candid Cinni's blog. I am starting back my foodie posts and every Wednesday we will be doing a foodie themed blog post to satisfy your sweet (and sometimes savoury) cravings! Everyone does love to eat, right? Great. Today's post will be a just-in-time-for-spring theme.

Give us your feedback so I can cater these guest posts to your desires!

Happy reading and even happier eating! 

- Jessica @ Jessiker Bakes

In a recent blog post on my blog I indicated that my favourite recipe is definitely strawberry cheesecake, and for good reason of course. I think that they're the perfect flavour and freshness to complement the sweet and creamy goodness that is cheesecake. Only fresh strawberries though!

This cheesecake was way too delicious not to share. When macerating strawberries, you put them in a bowl with a small amount of sugar to bring out their natural sweetness - it's almost like juicing them up, and making them even more full of flavour. This is perfect when you have those strawberries that are borderline sour to make them into a great topping for your cheesecakes or any other desserts.

Macerated Strawberries Cheesecake

Crust

5 ounces Graham Crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm

Filling
1 1/4 cups (8 3/4 oz.) sugar
1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 cup heavy cream

Topping

1 pint of fresh cold strawberries, stems removed

2   to 4 teaspoons brown sugar

For the crust:
Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the graham crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.

For the filling:
In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth – about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.

Refridgerate cheesecake for at least 6 hours, preferable 24 hours.

Topping

Remove stems from strawberries when ready to use them. Slice each strawberry in half and arrange them in a circular shape on top of the strawberry (Larger ones on the outside, smaller ones on the inside). Be sure to enjoy a few extra strawberries before placing on cheesecake by slowly eating them and smiling (essential step). Not only is this the most enjoyable step before consuming the cheesecake, it lets you know how sweet/tart your strawberries are. If strawberries are already naturally sweet, sprinkle them with 2 teaspoons of sugar and leave to stand for 2 minutes to macerate. If tart, add up to 4 teaspoons. This will bring out the natural juices in the strawberries. Arrange of cheesecake and enjoy.