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Strawberry Cheesecake Ingredients: Crust Graham crackers about 14 2 1/2 Tbsp melted butter 1 Tbsp Sugar FILLING: 16 oz cream cheese, room temp (2 bricks) 1/2 cup sour cream, room temp 1/2 cup sugar 1 1/2 Tbsp corn starch 1/8 tsp salt 2 1/2 tsp vanilla extract 2 eggs, room temp 1 egg yolk.

2 block's semi  Chocolate for dipping.

Instructions: Take cream cheese, eggs, and sour cream out of the fridge and let sit for a couple of hours to get to room temperature. Put all of your cookies in a food processor and mix until crumbs. Add melted butter, Sugar and pulse until mixed well. You can line your pans with parchment or just spray with cooking spray. Remove cookie crumbs from food processor. Pour into the bottom on your prepared cheesecake pans. Press cookies into the bottom of your 7" x 3" Push pan and press up the side about 1 inch. Place pans in freezer to set while you make your batter. In your food processor add cream cheese, sugar, sour cream, corn starch, salt, and vanilla. Process until nice and smooth, scrap down the sides to make sure you get it evenly distributed. Don't do it too long, just until the ingredients are mixed up. In a small bowl, mix eggs with a fork. Don't whip them. Just blend the yolks and whites a bit. Pour eggs a little bit at a time into the food processor and pulse your machine a couple of times. Don't worry about getting it all mixed super good, just blended a bit. When all of the eggs are incorporated into the batter, stir in the eggs by hand until you can't see them and your batter is smooth. You may need to take the blade out to do this. Let your batter sit for 10 minutes to release any air. You can tap your batter a few times to work any bubbles to the top. Take your pan out of the freezer and pour batter into pan, Scrape out all of the batter. Lower your pan into your pot with 1 1/2 cups of water in the bottom. Pressure cook your cheesecakes on manual or pressure cook for 35 minutes and 15 min NPR. Remove Cheesecake from pot and stand for about 1 hour to cool. Dab any water that has accumulated on the top. Your cheesecake should still be a bit jiggly in the center, like jello. That is good! Topping: 8 oz. Sour cream 1 Tbsp sugar 1/4 tsp lemon juice Mix and set aside. Berry topping: 1 cup Fresh Strawberries 3 tablespoons granulated sugar 1/2 teaspoon lemon juice 1/2 tsp of lemon zest 4 Tbsp water 1/2 Tbsp cornstarch mix with cold water about 4 tablespoons. Instructions: In a medium-sized saucepan over medium heat, place berries, sugar, lemon juice, and zest. Cook for about 5 minutes, mixing occasionally until the liquid thickens. At any point, you can add water if the sauce it too thick, or more sugar to make it sweeter. In a small cup, whisk together cornstarch and water until smooth, then add it to the saucepan. Let the mixture simmer for a few minutes longer until it reaches the desired consistency. Sauce will thicken further as it cools. You also can use saute in your IP Now pour berry mixture on Cheesecake and let it set for 20 minutes or so. Add sour cream mixture. Once your cheesecake has cooled. Place in the fridge for a minimum of 4 hours, for best results leave over night. Loosen cake with a knife between the cake and the pan and press out. Now slice and place in freezer for 2 hours. Melt chocolate and dip slices and place on rack or plate. Enjoy Keith Tant , LLC kookingwithkeith.com