Strawberry Cheesecake Recipe
I'm sharing a very classic strawberry cheesecake recipe with you today. This cheesecake needs to sit in the fridge overnight in order to set completely and reach the true consistency. So you have to make it a day before you are planning to serve. However, this can be to your advantage if you are planning to serve it to guests since the only thing you will have to do on the last day will be to top it with the fresh strawberries and pour over the sauce.
The recipe is actually very simple to make even though the preparation time is long. I especially have a lot of fun while whipping up the cheesecake batter. It's always interesting and entertaining to see how a runny batter with very little flour in it comes out of the oven with a completely different consistency: thick, rich and creamy. I must admit, I feel like a magician every time I make cheesecake:) If you want to feel the same way, you must give this recipe a try!
Enjoy the recipe...
Strawberry Cheesecake Recipe with Video
Ingredients
For the crust;
- 75 g of frozen butter,
- 3 tablespoons of sugar,
- 1 egg yolk,
- 1.5 cups of all purpose flour,
- Ground vanilla with the tip of a knife,
- 1/2 teaspoon cinnamon,
- 1 pinch of salt.
For the cheesy part;
- 750 g of mascarpone,
- 200 g of cream cheese,
- 3 eggs + 1 egg white,
- 1.5 cups of powdered sugar,
- 1 tablespoon of all purpose flour,
- 1 tablespoon of cornstarch,
- 2-3 drops of lemon juice,
- 1 teaspoon lemon peel or lemon sugar.
For topping;
- 30-40 strawberries,
- 2 tablespoons of sugar,
- 1 teaspoon of cornstarch,
- 1/4 cup of water.
Preparation
- For the crust, add sugar to the butter cut into cubes and start mixing,
- Add egg yolk and mix,
- Add flour and other ingredients, first crumble, then knead to make a ball,
- Spread it in equal thickness on the bottom of a 26 cm springform mold that you have greased with butter,
- Place it in the fridge and let it rest for 30 minutes,
- Preheat the oven to 180 degrees and place the crust into the oven,
- Bake for 25-30 minutes, remove from the oven and let it cool at room temperature,
- For the cheesy part, whisk the mascarpone and cream cheese thoroughly,
- Add eggs to the mixture, 1 at a time, and beat well,
- Add the remaining ingredients and mix until you get a homogeneous mixture,
- Pour this mixture onto the cooled crust,
- Fill an oven tray with water,
- Place the tray into the base of an oven preheated to 170 C degrees,
- Place the cheesecake in the middle grid of the oven,
- Bake about 45 minutes, reset the oven temperature, but do not open the door,
- After 15 minutes, open the lid and leave it like this until it cools down completely,
- Slice most of the strawberries vertically and arrange them on the cheesecake,
- Chop the remaining strawberries into small pieces and place them in a sauce pan with sugar,
- Cook over low heat, mashing with a fork (use a hand blender if you wish) until the sugar dissolves,
- Dissolve the starch in water,
- Add the mixture into the strawberry sauce and cook for another 5 minutes,
- Take it off the stove and wait for it to cool,
- After it cools down, pour the sauce over the strawberries, covering them completely,
- You can serve it after resting it in the fridge for at least 8 hours (overnight if possible).
Enjoy your meal...