I wrote out a recipe for them and tried not to hover while they made it (except when my husband asked me to show him how to line the springform with parchment paper, and of course my obligatory taste-test to make sure I had planned out the batter properly). My husband joked that I should call this 2-hour Husband Cheesecake, since it took him 2 hours to put together (whereas it would have taken me only 30 minutes or so). The results were fabulous, and oh so pretty!
Strawberry Cheesecake (a.k.a. 2-hour Husband Cheesecake)
- Three 8-ounce packages of cream cheese, softened
- 2/3 cup mild-flavored honey
- 1 tsp lemon zest
- 4 Tb lemon juice
- 1/4 tsp fine-ground celtic sea salt
- 2 tsp organic vanilla extract
- 2 whole eggs, preferably from pastured hens
- 2 egg yolks, preferably from pastured hens
- 2/3 cup sour cream
- Strawberry topping (recipe follows)
- Equipment needed: springform pan (see note below) and large roasting pan or oven-safe skillet
- Line the bottom and sides of a springform pan with parchment paper. The reason for the parchment paper is to make sure the cheesecake will not stick and that it will be easy to serve. You can trace the bottom of the pan onto the paper to make it the right size, and then you'll need a long strip or two for the side of the pan. One more tip: you can use a little softened butter to "glue" the paper to the bottom and sides if you have a hard time getting the paper to stay in place. Then grease the parchment paper with softened butter.
- Wrap the bottom and sides of the springform with a double layer of aluminum foil. Since the cheesecake will be cooked in a pan of hot water, the foil will keep the water from getting into the cheesecake.
- Preheat the oven to 350 F.
- Use a stand mixer with a wire whip attachment (or a hand mixer) to beat together cream cheese, honey, lemon zest, 4 Tb lemon juice, vanilla, and salt. Beat on medium-low for a minute, then increase the speed to medium and beat for another 1-2 minutes until light and fluffy, making sure to scrape down the sides of the bowl a few times.
- Beat the eggs and yolks into the cream cheese mixture one at a time on medium speed. Then beat in the sour cream. Scrape the sides of the bowl and mix a bit more to make sure everything is well-mixed.
- Pour the batter into the springform pan. Place the springform into a large roasting pan or oven-safe skillet. Then pour enough hot water into the roasting pan/skillet to go about halfway up the side of the springform pan.
- Carefully place in the oven. Bake for about an hour, until the middle is starting to set (but still quite jiggly).
- Turn off the oven and leave the cheesecake in for another 15 minutes with the door closed. Then crack open the oven door and leave the cheesecake in for another 30 minutes.
- Move the cheesecake onto the counter to cool a bit more, then transfer to the fridge and chill for at least 3-4 hours hours (or overnight).
- Remove the side from the springform pan, then remove the parchment paper from the side of the cheesecake. Slice and top with the strawberry topping. One trick to make sure the slices are all pretty is to clean the knife and pie scooper well between each slice.
- 10 oz frozen strawberries*, thawed enough to slice
- 2 Tb raw honey (or more if your berries aren't very sweet)
- 1 Tb lemon juice
- Slice the strawberries. Combine them with the honey and lemon juice in a medium bowl. Stir well. Cover and place in the fridge for several hours.
This post is part of Fat Tuesday!