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សាង សុខឃូន
សាង សុខឃូន
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Sunday 11 October 2026 07:01:41 GMT
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sanithach_84
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Strawberry cheesecake recipe 🍓 Ingredients:  Cheesecake: - 4 1/2 blocks of softened cream cheese  - 1 1/2 cups granulated sugar - 2 tsp vanilla extract - 4 eggs (room temp)  - 1/2 cup sour cream (room temp)  Crust:  - 12 oz biscoff cookies (one pack and half pack)  - 2 tbsp granulated sugar  - 8 tbsp unsalted butter (melted)  Whipped cream:  - 2 cups heavy cream  - 1/4 powdered sugar - 1 tsp vanilla extract Strawberry topping:  - 1 cup strawberries (cubed)  - 1/2 cup strawberry glaze  Directions For the crust: 1. Grease a 9 inch springform pan and add a round piece of parchment paper to the bottom. 2. In a food processor add biscoff cookies and blend.  3. Add sugar and melted butter and mix together until combined. It should be like sand.  4. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan.  5. Put in the freezer to set for 20 minutes.  For the cheesecake:  1. Preheat oven to 325F. 2. In bowl of a stand mixer add cream cheese and granulated sugar and beat until smooth and creamy.  3. Add vanilla extract and eggs one at a time and mix on low to medium speed.  4. Add sour cream and mix until combined.  5. Pour the cheesecake into the prepared pan.  6. Wrap the bottom of the pan with foil paper.  7. Bake the cheesecake in a water bath for 65 to 75 minutes. Edges will be slightly puffed and center should be jello-jiggly.  8. Turn off the oven and leave the cheesecake in the oven with the oven door slightly opened for 1 hour.  9. Take the cheesecake out and place in the counter until it reaches room temperature.  10. Transfer cheesecake to the fridge and refrigerate overnight.  11. The next day remove cheesecake from the springform pan.  12. Top with toppings of choice and enjoy!  #cheesecake #strawberrycheesecake #bakingrecipe #bakingtherapy #bakingszn
Strawberry cheesecake recipe 🍓 Ingredients: Cheesecake: - 4 1/2 blocks of softened cream cheese - 1 1/2 cups granulated sugar - 2 tsp vanilla extract - 4 eggs (room temp) - 1/2 cup sour cream (room temp) Crust: - 12 oz biscoff cookies (one pack and half pack) - 2 tbsp granulated sugar - 8 tbsp unsalted butter (melted) Whipped cream: - 2 cups heavy cream - 1/4 powdered sugar - 1 tsp vanilla extract Strawberry topping: - 1 cup strawberries (cubed) - 1/2 cup strawberry glaze Directions For the crust: 1. Grease a 9 inch springform pan and add a round piece of parchment paper to the bottom. 2. In a food processor add biscoff cookies and blend. 3. Add sugar and melted butter and mix together until combined. It should be like sand. 4. Pour the crumbs into the pan and press firmly into the bottom and up the sides of the pan. 5. Put in the freezer to set for 20 minutes. For the cheesecake: 1. Preheat oven to 325F. 2. In bowl of a stand mixer add cream cheese and granulated sugar and beat until smooth and creamy. 3. Add vanilla extract and eggs one at a time and mix on low to medium speed. 4. Add sour cream and mix until combined. 5. Pour the cheesecake into the prepared pan. 6. Wrap the bottom of the pan with foil paper. 7. Bake the cheesecake in a water bath for 65 to 75 minutes. Edges will be slightly puffed and center should be jello-jiggly. 8. Turn off the oven and leave the cheesecake in the oven with the oven door slightly opened for 1 hour. 9. Take the cheesecake out and place in the counter until it reaches room temperature. 10. Transfer cheesecake to the fridge and refrigerate overnight. 11. The next day remove cheesecake from the springform pan. 12. Top with toppings of choice and enjoy! #cheesecake #strawberrycheesecake #bakingrecipe #bakingtherapy #bakingszn

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