Strawberry Cheesecake with little hearts

Instrucciones

• Crust
• Preheat the oven to 350°F/175°C. Wrap the outside bottom of a 6-inch baking pan or springform pan with aluminum foil. *If you are using a springform lightly grease the inside with baking spray, but if you’re using a normal baking pan add parchment paper to be able to remove the cheesecake without problems.
• In a food processor, combine the graham cracker crumbs and melted butter. Pulse until the mixture resembles wet sand.
• Transfer the mixture to the prepared pan. Using the bottom of a glass or measuring cup, press the mixture firmly into the bottom and 1-inch up the sides of the pan.
• Bake the crust for 10 to 15 minutes or until the edges turn golden brown.
• Allow to cool completely.
• Filling
• Blend the strawberries and milk until smooth. Keep aside.
• Reduce the oven temperature to 325°F/160°C.
• In a large mixing bowl or the bowl of a stand mixer, mix together the granulated sugar and cream cheese until smooth, be sure to scrape down the sides of the bowl a few times during mixing.
• Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, heavy cream, salt and strawberry mixture until all ingredients are well combined. *If necessary you can add a drop of red food coloring to make the cheesecake look more pink!*
• Pour the filling into the cooled crust.
• Strain the strawberry jam to obtain lump-free strawberry syrup, transfer it to a pastry bag or a squeeze bottle and use it to make the dots on the cheesecake batter. Drag the tip of a toothpick down through centers of dots to create a heart. Place the pan in a large roasting pan.
• Place the roasting pan in the oven and carefully pour boiling water about halfway up the sides of the springform pan, ensuring it does not go above the foil.
• Bake for 40-45 minutes or until the filling jiggles slightly when gently shaken.
• Turn off the oven and leave the oven door open with a wooden spoon, allowing the cheesecake to cool inside the oven for an hour.
• Remove the springform pan from the roasting pan and refrigerate the cheesecake for at least 4 hours or overnight.
• Enjoy!