Gelito Strawberry Cheesecake.

Ingredients

70g graham cracker

20g melted butter

 200g cream cheese

 100g sour cream

 65g cane sugar

 8g Gelito powder

 2 eggs

130ml heavy cream

12ml lemon juice (for personal taste)

STRAWBERRY TOPPING FOR CHEESECAKE:

500g / 1 lb. strawberries, half diced and half halved.

2 tbsp lemon juice 

1/2 cup white sugar

1/2 tsp vanilla extract

1 1/2 tsp Gelito Powder

2 tbsp water.

1 Tbsp lemon juice (15 ml)

Directions

Preheat the oven to 375 degrees with a rack in the lower third of the oven.

Butter the bottom and sides of the pan.

In a food processor, pulse graham crackers with salt and sugar to fine crumbs. Add butter and pulse until fully incorporated. Press evenly into the bottom of the prepared pan and bake until the crust is golden brown and set for 15 minutes. Remove from the oven and transfer to a wire rack to cool for 10 minutes.

In a large stand mixer fitted with the paddle attachment, beat cream cheese, butter, and sour cream with sugar until light and smooth. Beat in eggs one at a time until fully incorporated. Beat in remaining egg yolks.

Pour boiling water into the roasting pan to come halfway up the sides of the pan and carefully transfer to the oven.

Bake for 1 hour until the top of the cheesecake is golden brown, edges are set, and the center jiggles slightly.

Lift cheesecake from the water bath, remove foil and parchment from the outside of the pan, and chill cheesecake in the refrigerator for at least 8 hours.

Place chopped strawberries, vanilla extract, sugar, and lemon juices in a saucepan. Stir then bring to simmer over medium heat.

Simmer for 10 minutes until strawberries break down. Mix Gelito powder with water, then add to the saucepan and stir.

Add halved strawberries and cook for 1 minute to soften.

The sauce should be syrupy – remove from the stove and cool. Will thicken as it cools.

Once cool, stir. Adjust thickness to make it the right “oozing” consistency with a tiny touch of water. 

Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.

Slice and serve with remaining Strawberry Sauce!