{"id":38751,"date":"2013-10-04T22:27:28","date_gmt":"2013-10-05T02:27:28","guid":{"rendered":"http:\/\/food2please.com\/?p=38751"},"modified":"2022-12-26T02:03:43","modified_gmt":"2022-12-26T02:03:43","slug":"strawberry-cheescake","status":"publish","type":"post","link":"https:\/\/food2please.com\/strawberry-cheescake\/","title":{"rendered":"Strawberry Cheescake"},"content":{"rendered":"<p><img decoding=\"async\" alt=\"Strawberry Cheescake\" src=\"http:\/\/food2please.com\/files\/2013\/10\/e2988b7e995ebbe27cdd6baa7061b763.jpg\" \/><\/p>\n<p>A wonderful recipe for a New York style cheesecake by Amy Wisniewski. This cheesecake is nice and tangy and i really love the fact it uses fresh strawberries. Even though the baking method may take a little longer than usual you get a nice smooth cheesecake without any cracks and you don&#8217;t have to use a water bath. It is best if you make it well before you want to eat it so keep in the fridge overnight for a really delightful tasting cheesecake.<br \/>\n<div id=\"pressrelease-link-38751\" class=\"sh-link pressrelease-link sh-hide\"><a href=\"#\" onclick=\"showhide_toggle('pressrelease', 38751, 'Click For Recipe', ''); return false;\" aria-expanded=\"false\"><span id=\"pressrelease-toggle-38751\">Click For Recipe<\/span><\/a><\/div><div id=\"pressrelease-content-38751\" class=\"sh-content pressrelease-content sh-hide\" style=\"display: none;\"><\/p>\n<h3>Ingredients<\/h3>\n<h5>Cheesecake<\/h5>\n<ul>\n<li>1 1\/4 cups\u00a0graham cracker\u00a0or vanilla wafer cookie crumbs, such as Nabisco Nilla Wafers (about 5 ounces)<\/li>\n<li>2 tablespoons\u00a0unsalted\u00a0butter\u00a0(1\/4 stick), melted, plus more as needed<\/li>\n<li>1 1\/4 cups\u00a0granulated\u00a0sugar<\/li>\n<li>1 tablespoon\u00a0all-purpose\u00a0flour<\/li>\n<li>4 (8-ounce) packages\u00a0cream cheese, at room temperature<\/li>\n<li>1 teaspoon\u00a0finely grated\u00a0lemon zest\u00a0(from about 1 medium lemon)<\/li>\n<li>1 teaspoon\u00a0vanilla extract<\/li>\n<li>1\/4 cup\u00a0heavy cream, at room temperature<\/li>\n<li>1\u00a0large\u00a0egg yolk, at room temperature<\/li>\n<li>3\u00a0large\u00a0eggs, at room temperature<\/li>\n<\/ul>\n<h5>Strawberry Topping<\/h5>\n<ul>\n<li>1 1\/2 pounds\u00a0strawberries, washed, hulled, and cut into large dice<\/li>\n<li>1 cup\u00a0granulated\u00a0sugar<\/li>\n<li>1 teaspoon\u00a0finely grated\u00a0lemon zest\u00a0(from about 1 medium lemon)<\/li>\n<li>1 tablespoon\u00a0freshly squeezed\u00a0lemon juice<\/li>\n<li>2 tablespoons\u00a0water, if needed<\/li>\n<li>1 tablespoon\u00a0cornstarch, if needed<\/li>\n<\/ul>\n<h3>Directions<\/h3>\n<p>This recipe is best explained by Amy herself so please visit<a href=\"http:\/\/www.chow.com\/recipes\/30430-strawberry-cheesecake\"> Chow<\/a> for the full directions. Like I said it is a little time consuming but really worth it as it will be the best cheesecake you have ever made yourself.<\/p>\n<ol>\n<li><\/li>\n<\/ol>\n<p><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A wonderful recipe for a New York style cheesecake by Amy Wisniewski. This cheesecake is nice and tangy and i really love the fact it uses fresh strawberries. Even though the baking method may take a little longer than usual you get a nice smooth cheesecake without any cracks and you don&#8217;t have to use &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/food2please.com\/strawberry-cheescake\/\"> <span class=\"screen-reader-text\">Strawberry Cheescake<\/span> Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38751"}],"collection":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/comments?post=38751"}],"version-history":[{"count":1,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38751\/revisions"}],"predecessor-version":[{"id":38906,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/posts\/38751\/revisions\/38906"}],"wp:attachment":[{"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/media?parent=38751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/categories?post=38751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food2please.com\/wp-json\/wp\/v2\/tags?post=38751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}