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
Ingredients
For the base;
- 50 g of butter,
- 1/3 cup of granulated sugar,
- 1 egg yolk,
- 1 cup of flour,
- 25 g of vanilla powder,
- 1/2 teaspoon of cinnamon,
- 1 pinch salt.
Cheesecake batter;
- 800 g of cream cheese
- 3 eggs + 1 egg yolk,
- 1.5 cups of powdered sugar,
- 1 tablespoon of flour,
- 1 tablespoon of starch,
- 2-3 drops of lemon juice,
- 1 teaspoon of lemon zest,
Topping;
- 20-30 fresh strawberries,
- 2 tablespoons of granulated sugar,
- 3 teaspoons of starch,
- 1/4 cup of water.
Preparation
- Mix together the butter and sugar,
- Add the egg yolk and continue mixing,
- Add the flour and the rest of the ingredients and mix with your hands to combine everything together into a crumbly dough,
- Press the dough evenly onto a greased 20 cm springform pan and refrigerate for 30 mins,
- Bake in a 180 degrees celsius preheated oven for 25-30 mins, remove from the oven and let it cool,
- For the cheesecake batter, whisk together the sugar and cream cheese,
- Add the eggs one by one while whisking,
- Add all the other ingredients and whisk until you get a smooth batter,
- Pout the batter into the cooled pie crust,
- Bake at 170 degrees celsius, along with 2 small oven-safe dishes full of water (to prevent the cheesecake from cracking), for 45 mins,
- Turn the oven off and let the cheesecake sit in the oven for 15 mins,
- Now open the door of the oven slightly and let the cheesecake cool completely in the oven,
- Refrigerate overnight,
- Cut the strawberries in half and place on top of the chilled cheesecake,
- Dice the rest of the strawberries into small cubes and place into a saucepan along with the sugar,
- Cook over low heat, while stirring and mashing the strawberries with a fork,
- Add the starch into 1/4 cup water and whisk until the starch dissolves,
- Add the starch mixture into the pan and cook over low heat stirring for 5 more mins,
- Remove from heat and let it cool,
- Pour over the strawberries on the cheesecake,
- Refrigerate for 1 hour before serving.
Bon appétit...