tempting and attractive; enticing.
synonyms: sexy, alluring, tempting, irresistible, exciting, provocative, sultry
This is one of the best things I have ever made... toot toot! I named it "seductive" because it really is the very definition of seductive. Everything about this simple cheesecake is perfect. The sweetness is subtle and doesn't over power the cake; the richness takes you on a journey so wonderful you want to savor each bite in slow motion. I am planning to take a cheesecake adventure this season and try out different fruits and flavors. Stay tuned for that. Anyways... Lets get to it!
For the Crust:
1 1/2 cups graham cracker crumbs (approximately 15 graham crackers)(I stuck them all in a big ziplock bag and pounded them with a hammer until pulverized)
1/3 cup butter (melted)
1 tbsp Sugar (Florida Crystals Natural Sugar)
For the Filling:
3 packages Philadelphia cream cheese, softened (I used 1 package of the 1/3 fat stuff, cut calories where I can without sacrificing flavor!)
1 1/3 cup sugar (Florida Crystals Natural Sugar)
1/4 cup all-purpose unbleached flour
3 eggs, room temperature
1/2 cup light sour cream
1 1/2 tbsp fresh lemon juice
2 tsp vanilla extract
Fresh strawberries, I used a whole carton, sliced
5 tablespoons sugar
1. Preheat oven to 300°F/150°C.
For the crust, combine graham cracker crumbs, butter and sugar until well blended. Press the crumb mixture into the bottom of a Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack. Keep the oven on!
2. For the filling, beat the cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add the eggs, one at a time, and mix at a low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into the crust. (If you don't have a mixer, be prepared to put some muscle into it with a wooden spoon!)
3. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from the oven to a cooling rack. Immediately run a knife (or releasing tool available with your springform pan) around the sides of the cheesecake to loosen from the pan. Cool completely. Cover and refrigerate for 2- 3 hours. My impatience got the best of me and I barely made it to 2 hours before diving in. Release the collar from the pan.
To serve, top with strawberry topping filling. Cut into wedges.
While the cheesecake is baking, slice strawberries (as many as you want) and place in a bowl with a lid. Coat the strawberries with a layer of sugar until you see juices forming at the bottom of the bowl. You'll see the strawberries start to juice once you have enough sugar. The juice from the strawberries and sugar will create a glaze that is amazing on top of your cheesecake! Enjoy!
I was born in Peru where life revolves around food :) My grandmother was a cooking goddess and I strive to be half as good as her! I love cooking and eating out and tasting flavors from all over the world. Check out my Facebook page (linked as "f" above my picture) for daily updates and posts! Thanks for visiting and happy cooking! Don't forget to send me your feedback!