This week we celebrated our friend, RB’s birthday. He is a good friend to my boy’s and he has adopted me as his mom 🙂 A few weeks ago when I was deciding what to make for the Easter cookout he kept saying to make a strawberry cheesecake. I decided to make the Orange Creamsicle Cheesecake for Easter and make a Strawberry Swirl Cheesecake for his birthday.
I watch my fair share of baking shows on the Food Network so I thought instead of using my Strawberry Sauce in this cheesecake I would use a Strawberry Curd since curd is thicker. They whip up curds on baking shows all the time. Right?
Well, in TV kitchens they have an appliance that I don’t have, a blast chiller. As I researched how to make a curd I soon realized that home bakers need to allow curd to set up in a refrigerator for at least 8 hours. Ugh! Ok, so now I had to make the strawberry curd on Monday and make the Strawberry Swirl Cheesecake on Tuesday morning so that it would be ready to serve Tuesday evening. I’ll be sharing the cheesecake recipe next week so make sure you are subscribed so you don’t miss it!
Homemade Strawberry Curd is great in cheesecakes, as well as in pies, cakes, and tarts.
- 2 cups strawberries
- 3/4 cup sugar
- 1 1/2 TBSP corn starch
- 2 egg yolks large
- 1/2 tsp vanilla powder
- 1/4 cup butter salted
Wash the strawberries, remove the stems and cut them in half.
Place the strawberries in a food processor or blender. (I use my Ninja Nutri Bowl)
Puree until smooth. Set aside.
In a medium sauce pan, whisk together the sugar and corn starch until there are no lumps.
Add the egg yolks and vanilla powder to the sugar mixture and whisk together. This mixture will be clumpy.
Pour in the pureed strawberries and whisk until smooth.
Add the butter and turn the burner on to medium heat, whisking occasionally.
Once the mixture starts to boil, whisk constantly for about 5 minutes while boiling. The mixture should become rather thick.
Place a large metal strainer over a medium sized bowl and strain the host strawberry mixture to remove any seeds.
Quickly place plastic wrap on the bowl touching the surface of the strawberry curd so that a skin doesn’t form.
Refrigerate at least 8 hours before using.
This isn’t a difficult recipe to make, especially if you have a few important tools. I use Neilsen-Massey Madagascar Bourbon Vanilla Powder instead of vanilla extract. I have this set of metal strainers and use them all the time when baking. I’ve had my Ninja Nutri Bowl Duo for a few years now and I use it almost every day!
I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!