Strawberry shortcake crumble: Preheat oven to 350° F.Pour into a heat-proof container and cool in the fridge. Use an immersion blender or food processor to puree the mixture until no chunks of strawberries remain.Stir occasionally and cook for about 10 minutes, until the strawberries have broken down and are soft. Strawberry sauce: Combine the strawberries, sugar, and lemon juice in a medium-size saucepan over medium-low heat.Serve extra sauce alongside the cheesecake for an extra drizzle of tanginess. This will also allow the strawberry sauce to thicken up so it’s not too runny. Make the strawberry sauce ahead of time and store it in a glass jar in the fridge until you’re ready to top the cheesecake. Warm strawberry sauce on cold cheesecake just does not sound appealing to me. If you’re making and serving it on the same day, just be sure to let the cheesecake chill for at least 4 hours. I like to make the cheesecake the day before serving and let it chill overnight then add the toppings right before serving. Any cheesecake I’ve ever had is just better enjoyed chilled. Overmixing cheesecake batter will incorporate too much air which can make your cheesecake sink in the middle. Once you add the milk, flour, and vanilla, be sure to only mix until those ingredients are incorporated. Cheesecake batter is notorious for being easily overmixed. The room-temp ingredients will blend nicely which will also help prevent overmixing the batter. The cold ingredients (cream cheese and milk) need to be at room temperature to create a smooth, creamy batter. This is important for the cheesecake batter. Tips for the Best Strawberry Crunch Cheesecake See the measurement noted in the ingredients list for using frozen strawberries. You will need to increase the cooking time by at least a few minutes if using frozen strawberries so they can thaw and break down.
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