Strawberry Cheesecake Chimichangas

This is so cool! Give me another, Vera!“ was the only thing you could hear besides munching.
And so, easy come, easy go, and the curious face of my husband was still around the kitchen looking for the few pieces I left for taking photos.

„Well, there is no chance you will be getting this. Then it will be my fault that you are overweight!“ I somehow managed to steer Darko out of the kitchen.

But that was not the end of the story about Strawberry Cheesecake Chimichangas!
Of course, a few hours later, my husband showed up with a smiley face – „Vera, is there anything left from those tortillas“ !
And so, the last Chimichanga was gone with the wind and for memories, I had only two photos left in my posts with them

Strawberry Cheesecake is an easy recipe for delicious spring and summer dessert. This cake will look perfect at your Easter table, too! This strawberry dessert is the classic, melt-in your-mouth New York Style Cheesecake with a delicious twist! It’s finished with a gorgeous homemade strawberry topping and it tastes as amazing as it looks!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 3 Tablespoons sugar
• 5 Tablespoons unsalted butter-melted
• 1/8 teaspoon salt

For the Filling:

• 2 lbs. full fat cream cheese-softened to room temperature
• 1½ cups sugar
• ¼ tsp. salt
• 2 teaspoons vanilla extract
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon cornstarch
• 4 eggs-room temperature
• 1 cup sour cream- room temperature

Strawberry Topping:

• 1 lb. fresh strawberries-diced
• 6 Tablespoons sugar
• 1 Tablespoon fresh lemon juice
• ½ teaspoon vanilla

Instructions

1. Preheat the oven to 350 F and place the rack in lower third.
2. Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.
3. To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.
4. Turn down the oven temperature to 325 F!!!
5. To make the filling beat softened cream cheese until smooth and creamy.
6. Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.
7. Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.
8. Finally, beat in sour cream.
9. Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.
10. Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
11. When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)
12. Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.
13. Strawberry Topping:
14. In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
15. Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake.

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Strawberry Cheesecake Chimichangas

Recipe by Alexandra

0.0 from 0 votes

Course: Dessert

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Crust:

• 2 cups 2 graham cracker crumbs

• 3 Tablespoons 3 sugar

• 5 Tablespoons 5 unsalted butter-melted

• 1/8 teaspoon 1/8 salt

• For the Filling:

• 2 lbs. 2 full fat cream cheese-softened to room temperature

• 1 1 ½ cups sugar

• ¼ tsp. salt

• 2 teaspoons 2 vanilla extract

• 1 Tablespoon 1 fresh lemon juice

• 1 Tablespoon 1 cornstarch

• 4 4 eggs-room temperature

• 1 cup 1 sour cream- room temperature

• Strawberry Topping:

• 1 lb. 1 fresh strawberries-diced

• 6 Tablespoons 6 sugar

• 1 Tablespoon 1 fresh lemon juice

• ½ teaspoon vanilla

Directions

• Preheat the oven to 350 F and place the rack in lower third.
• Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.
• To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.
• Turn down the oven temperature to 325 F!!!
• To make the filling beat softened cream cheese until smooth and creamy.
• Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.
• Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don’t want to incorporate a lot of air into the batter.
• Finally, beat in sour cream.
• Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.
• Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
• When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don’t forget to turn off the oven!!!)
• Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.
• Strawberry Topping:
• In a sauce pan combine half of the strawberries, sugar and lemon juice. Stirring constantly, cook over medium heat until the sauce thickens (about 8-10 minutes).
• Remove from the heat and stir in vanilla and remaining strawberries. Cool to a room temperature, then spread over the cake.

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