Strawberry cheesecake
I made this quick cheesecake with strawberries one evening when I was craving something fresh but didn’t want to spend too much time in the kitchen. I used plain biscuits for the base and frozen strawberries since they were on hand. The dessert turned out surprisingly well-balanced in texture, and the combination of cheeses created a rich, not overly sweet cream. I let it chill in the fridge for a few hours, and it set nicely with a strawberry glaze on top. Quick Info Total Time: about 5 hours (including cooling) Effective Preparation Time: 40 minutes Baking Time: 47 minutes (7 for the base, 40 for the cream) Servings: 2 medium cheesecakes (or one large if you don’t halve the quantities) Difficulty: medium Recipe Type: baked dessert, suitable for the weekend or for guests Ingredients For the base: - 400 g plain biscuits - 250 g butter (at room temperature) For the cream: - 200 g low-fat cottage cheese - 200 g Philadelphia cheese - 250 g Ricotta cheese - 150 g frozen strawberries (fresh ones can also be used) - 4 tablespoons flour - 3 eggs - 4 tablespoons powdered sugar - vanilla extract (to taste) For the glaze: - 600 g frozen strawberries - 3 tablespoons sugar - gelatin (the usual amount for this quantity of liquid, see instructions) - about 10 ml water Preparation Method 1. The base: Crush the biscuits in a blender until you achieve a fine breadcrumb-like texture. Mix them with the softened butter using your hands until you get a homogeneous mixture. Divide the mixture into two medium cake pans (or use one large pan if you don’t want to make two pieces). Level the base well. Place the pans in the preheated oven and let them bake for 7 minutes, just enough to set slightly. Remove them from the oven and let them cool a bit while you prepare the cream. 2. The cream: Beat the eggs with the powdered sugar and vanilla extract. Incorporate the three types of cheese, mixing until you achieve a smooth cream. Finally, add the flour and finely chopped strawberries. Pour the mixture over the biscuit base, making sure to level it. 3. Baking the cream: Put the pans in the oven for about 40 minutes. The mixture should be firm at the edges and slightly gelatinous in the center when you take them out. Let them cool completely before adding the glaze. 4. The glaze: Place the strawberries, sugar, and water in a small saucepan over low heat. Cook until the fruit softens and the mixture thickens like jam. Blend with a blender for a smooth texture. Dissolve the gelatin in water according to the package instructions and incorporate it into the warm glaze. Let it cool to room temperature. 5. Finalization: Once the cheesecakes have completely cooled, pour the glaze on top. Place the dessert in the fridge for at least 4 hours to set properly. Why I Make This Recipe Often I prefer it because it doesn’t require complicated ingredients, and the result is always consistent. If you have strawberries in the freezer, you can make the dessert anytime. It slices beautifully, keeps well in the fridge, and lasts for several days. It can be made a day in advance, which is useful if you have guests or want to prepare something ahead of time. Tips and Variations Tips - Don’t rush the cooling in the fridge; it needs at least 4 hours for the right texture. - Use removable pans if you want to easily take the cake out. - If you don’t want a very thick base, you can reduce the amount of biscuits to 300 g and adjust the butter proportionally. Substitutions - If you don’t have one of the three cheeses, you can use just two types, but the texture will change slightly. - You can use fresh strawberries instead of frozen ones, especially for the glaze. - For a gluten-free version, there are gluten-free plain biscuits that work for the base. Variations - In the cheese cream, you can add some berries for a different flavor. - The glaze can also be made with other fruits, such as raspberries or blueberries. Serving Ideas - Serve chilled, straight from the fridge, sliced with a knife dipped in hot water. - It’s good on its own, but you can also serve it with a spoonful of yogurt or sweet cream on the side. Frequently Asked Questions 1. Can I use just one type of cheese for the cream? Yes, but the texture will be simpler and the flavor less complex. The combination of cheeses gives a denser and more balanced cream. 2. Do I have to use gelatin in the glaze? The glaze will be more liquid without gelatin, but the dessert can still be served that way; it just won’t hold perfectly on the base. 3. Can I make the base with a different type of biscuit? Yes, digestive or graham biscuits can be used, but the result will be slightly crunchier and with a different taste. 4. Can I freeze the cheesecake? I do not recommend freezing it, as the texture of the cream and glaze suffers upon thawing. 5. How long can I keep the dessert in the fridge? It lasts well for 3-4 days in the fridge, well covered. Nutritional Values Estimation for a medium serving (from 2 cheesecakes, approximately 12 servings in total): Calories: about 300-350 kcal/serving Protein: 6-8 g Carbohydrates: 30-35 g Fats: 18-20 g Values depend on the type of biscuits, cheeses, and the exact amount of sugar. It’s a rich dessert, quite filling, but not overly sweet. Storage and Reheating The cheesecake can be stored in the fridge, covered, for up to 4 days. Reheating is not recommended; it is served cold. The base and cream maintain their texture if the dessert is not left uncovered. For transport, keep it in the pan in which it was baked.
Preparation
Base: I crushed all the biscuits using a blender (for 400g of biscuits, I made 2 cheesecakes, so if you're making only 1, halve the quantities). Then I added room temperature butter to the crushed biscuits and mixed well by hand to combine the ingredients. Once the biscuits and butter were well mixed, I divided the mixture into 2 equal parts and placed it in 2 cake pans, which I put in the preheated oven for about 7 minutes. Cream: I whisked the eggs with sugar and essence, then added the cheese and blended everything together. Finally, I added flour and finely chopped strawberries. I poured the mixture over the biscuit base and then baked it for about 40 minutes, until the edges were firm and the center had a gelatinous appearance and consistency. Glaze: In a small saucepan, I placed the strawberries and sugar, added about 10 ml of water, and simmered until the strawberries softened and started to break down, creating a jam-like consistency. I used a blender to achieve a smooth glaze, and finally, I added gelatin and let the glaze cool. After the cake came out of the oven and cooled, I poured the glaze over it, which had also cooled in the meantime, and then I placed the cakes in the refrigerator for 4 hours. After this time, once the cake is completely cooled, it can be served in moderation. Enjoy your meal!
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