Description
Pinky Delight brings a whimsical twist to dessert lovers with its enchanting blend of strawberry and rose flavors. Delicate layers of creamy mousse and light sponge cake create a romantic masterpiece that invites you to savor each blissful spoonful.
Ingredients
Scale
Main Ingredients:
Crust:
- 1.5 cups graham cracker crumbs
- 6 tablespoons (85 grams) unsalted butter
- 0.25 cup granulated sugar
Filling:
- 24 ounces (680 grams) cream cheese
- 1 pound (450 grams) fresh strawberries
- 1 cup (200 grams) granulated sugar
- 1 cup (240 grams) sour cream
- 4 large eggs
Topping and Decoration:
- 1 cup (240 milliliters) heavy whipping cream
- 0.25 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- Food coloring (red or pink, optional)
- Fresh strawberries
Instructions
- Preheat the oven to 350F (175C) and prepare a 9-inch springform pan for the graham cracker crust.
- Combine graham cracker crumbs with sugar and melted butter, pressing the mixture firmly into the pan’s base and slightly up the sides.
- Bake the crust for 8-10 minutes until lightly golden, then allow to cool completely.
- Thoroughly wash strawberries and remove stems, then transform into a silky puree using a blender or food processor.
- Strain the puree through a fine mesh sieve to eliminate seeds, ensuring a velvety smooth texture.
- Lower oven temperature to 325F (160C) for the cheesecake filling preparation.
- Cream together cream cheese and granulated sugar until achieving a luxurious, smooth consistency.
- Gently incorporate sour cream and vanilla extract into the cream cheese mixture.
- Introduce eggs one at a time, mixing on low speed to maintain a delicate texture.
- Fold 1 cup of strawberry puree into the filling, optional: enhance pink color with food coloring.
- Encase the springform pan’s bottom with aluminum foil and place within a larger pan filled with hot water to create a water bath.
- Pour the strawberry-infused filling over the prepared crust.
- Bake for 55-70 minutes, ensuring the center remains slightly jiggly.
- Switch off the oven, keep the door closed, and allow cheesecake to rest for 1 hour.
- Extract from oven and water bath, carefully run a knife around the edges to prevent cracking.
- Cool to room temperature, then refrigerate for minimum 4 hours or overnight.
- Whip heavy cream with powdered sugar until forming stiff peaks, optional: add pink food coloring.
- Artfully pipe whipped cream around the cheesecake’s perimeter.
- Drizzle remaining strawberry puree across the surface.
- Garnish with fresh whole and sliced strawberries for an elegant presentation.
- Release from springform pan, slice with a warm knife, and serve chilled for a decadent dessert experience.
Notes
- Ensure graham cracker crust is tightly packed to prevent crumbling and create a sturdy base for the creamy filling.
- Use room temperature cream cheese and eggs for smoother, lump-free mixing and even baking consistency.
- Create a perfectly smooth cheesecake by gently folding strawberry puree and avoiding overmixing to prevent air bubbles.
- For gluten-free option, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs without compromising texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5-10 minutes
- Category: Mocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 426 kcal
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 110 mg