Tuesday, April 13, 2010

Strawberry Cheesecake Bar

時間用在那裡, 看得見。 心機花在那裡, 也看得到。 有時, 為了一份愛而付出, 也是值得的。 有能力地去付出, 是一種福氣。 因為, 還擁有。 擁有得能給點別人的份量。 你, 最喜歡數算的是什麼? 是在海邊散步時抬頭望見天上的星星? 是睡不著時合上眼意圖看見再多的綿羊? 還是似看還看的雞毛蒜皮芝麻綠豆? 相信, 最令人值得數算的, 不是星星, 不是綿羊, 更加不是芝麻綠豆; 而是恩典。 當能做到為凡事而感恩的時候, 也許便沒有空間再去埋怨了。 只因, 空間有限。

甜、酸、苦、辣, 如果有得選擇, 你會選哪一樣呢?

8 oz cream cheese
1/3 cup whipping cream
1/3 cup sour cream
3/4 cup white sugar
1 egg
1 tablespoon flour
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoon strawberry jam
2 tablespoons butter
1 1/3 cup graham cracker crumbs

* In a bowl, melt butter in microwave. Mix in graham cracker crumbs.
* Press graham crumb mixture firmly onto bottom of pan. Bake for 5 minutes in 350˚F preheated oven. Let cool.
* In a large mixing bowl, beat cream cheese and sugar until light and fluffy.
* Gradually beat in sour cream, whipping cream, vanilla extract and lemon juice; mix well.
* Add egg, sift in flour; beat on low just till combined (Do not over mix).
* Pour mixture into prepared pan. Drop in strawberry jam by spoonfuls over batter. With a toothpick, run through top layer to gently swirl around the strawberry jam.
* Reduce oven temperature to 320˚F, bake for about 30 minutes. Let cool for 10 minutes. Carefully run a knife around the edge of pan to loosen. Cool completely, refrigerate overnight. Serve with strawberries and whipped cream.

- Pre-baked graham cracker crumb mixture will give you a crunchier crust.
- All ingredients should be in room temperature before combine together.
- Do not over mix cream cheese mixture or it will cause cracking. You can use a water bath to create a moist environment for the baking process as well.
- Loosely cover cheesecake with aluminum foil paper for the last 10 minutes baking of cheesecake, it can prevent the top to brown and dry too fast.
- You can puree frozen strawberries in a blender, cook and stir in a sauce pan with a teaspoon of cornstarch till thickened to make the strawberry sauce instead of the jam. Even better!

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