Cheesecake with strawberries
Strawberry Cheesecake I made this cheesecake after seeing the recipe from the chef who inspired it, and since then, it has been requested again in my family. The base has a rich composition, featuring fresh cheese, sweet cheese with cream, and butter, topped with whipped cream, mascarpone, and fresh strawberries. It is prepared without a separate base, and after baking, it resembles a cheesecake. It is important to let the base cool before decorating to prevent the whipped cream from melting. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: 40 minutes Oven Temperature: 160 degrees Celsius Servings: number not specified; the cheesecake is cut according to preference Difficulty: easy to medium Recipe Type: cheesecake with whipped cream and fresh fruits Ingredients For the base 4 eggs 3 tablespoons powdered sweetener 1 tablespoon vanilla extract Zest of 1 lemon 250 g fresh cheese with 0.2% fat 250 g sweet cheese with cream 100 g butter 3 tablespoons semolina 3 tablespoons flour 1 tablespoon baking powder For the filling and decoration 200 g whipping cream 100 g mascarpone 2 tablespoons powdered sweetener 500 g fresh strawberries 1-2 tablespoons honey Use fresh, seasonal strawberries. For decoration, it is easier to choose fruits that are similar in size, as they will sit more evenly on the cheesecake. Preparation Method 1. Preparing the base mixture Place the whole eggs in a bowl and mix them together with the 3 tablespoons of powdered sweetener. Continue until you achieve a thick, light-colored foam that holds onto the mixer’s whisk. Once the eggs are well whipped, reduce the mixer speed. Add the vanilla extract and lemon zest. 2. Adding the cheeses and butter Gradually add the cheeses and butter to the same mixture, one tablespoon at a time, until all the ingredients are used. Wait for each amount to partially incorporate before adding the next. The final mixture should be smooth. The recipe does not specify that the butter should be melted, so use it in the form indicated in the original ingredients. 3. Incorporating the dry ingredients In a separate bowl, mix the flour, semolina, and baking powder. Slowly incorporate them into the cheese mixture, gently mixing with a whisk. Do not use the high speed of the mixer at this stage, so that the dry ingredients distribute evenly in the batter. 4. Baking the base Pour the mixture into a round silicone mold. The oven should be preheated to 160 degrees Celsius. Bake the base for approximately 40 minutes. Once done, let it cool in the oven with the door slightly ajar. This step is included in the original recipe and helps the base cool gradually before decorating. 5. Preparing the cream Whip the cream together with the 2 tablespoons of powdered sweetener. Finally, add the mascarpone and continue mixing until incorporated. 6. Preparing the strawberries Wash the strawberries and let them drain well. Remove the stems and try to choose fruits of similar sizes for decoration. 7. Decorating the cheesecake Remove the cooled base from the silicone mold and place it on a serving platter. Using a piping bag, create dollops of whipped cream on the surface of the base. Then, place the fresh strawberries on top. Finally, drizzle 1-2 tablespoons of honey over the strawberries. The cheesecake is served immediately after decoration. Why I Make This Recipe Often It’s a dessert that has been successful since the first attempt and has been requested repeatedly in my family. The cheese base is different from a regular cake, and the fresh strawberries make it perfect for their season. Additionally, the decoration is not complicated: the whipped cream is piped on, and the strawberries are placed directly on top. Another advantage is that there’s no need to prepare a separate classic base and baked filling. The entire base is baked in a single mold, then cooled and decorated. Tips Let the eggs mix sufficiently at the start. The foam should be thick and light in color before you reduce the mixer speed. Add the cheeses and butter gradually, one tablespoon at a time. This way, the mixture remains easier to homogenize. The dry ingredients should be incorporated slowly with a whisk. Avoid aggressive mixing after adding the flour, semolina, and baking powder. The baking time is 40 minutes at 160 degrees, according to the recipe. The base should be left to cool in the oven with the door slightly ajar before being removed from the mold. The strawberries should be well drained before decoration. If they are wet, the whipped cream may lose its appearance more quickly. Substitutions The original recipe uses two types of cheese: fresh cheese with 0.2% fat and sweet cheese with cream. No exact substitution is indicated for these, and changing them may alter the texture of the base. For sweetness, powdered sweetener is used, both in the base and in the whipped cream. The quantities are those mentioned in the recipe, and no specific type of sweetener is indicated. Variations The recipe is built around fresh strawberries, but the general recommendation is to use seasonal fresh fruits. If you choose other fruits, keep in mind that the decoration is added at the end and does not bake together with the base. For the version presented here, maintain the combination of strawberries, whipped cream, mascarpone, and honey. These are the elements that give the dessert the appearance and flavor described in the original recipe. Serving Ideas The cheesecake is decorated on the platter with dollops of whipped cream and whole strawberries or those similar in size. Honey is drizzled over the fruit just at the end. It is recommended to serve immediately after decoration. This way, the strawberries remain fresh, and the whipped cream retains its shape better. Frequently Asked Questions 1. Can I use a regular mold instead of a silicone one? The original recipe specifies a round silicone mold. No other type of mold or preparation method is mentioned, so for the closest result, it is advisable to use the silicone mold. 2. Why is the base allowed to cool in the oven? In the original recipe, the base cools in the oven with the door slightly ajar. Gradual cooling is part of the preparation method and should be done before the base is removed from the mold and decorated. 3. When is the mascarpone added? The mascarpone is added at the end, after the whipping cream has been mixed with the powdered sweetener. 4. Can I put the strawberries on before decorating with whipped cream? The recipe indicates decorating with dollops of whipped cream and fresh strawberries. For the closest appearance to that presented, both are placed on top of the cooled base, and honey is added over the strawberries. 5. Can the cheesecake be prepared a day in advance? The source recommends that the cheesecake be served immediately after decoration. No instructions are provided for preparing it a day in advance, so it is better to decorate it as close to serving time as possible. Nutritional Values The values are approximate, as the exact type of sweetener and the composition of the sweet cheese with cream are not specified. Additionally, the number of servings is not mentioned. For the entire cheesecake, the estimated values are: Calories: approximately 3,000-3,500 kcal Protein: approximately 90-110 g Carbohydrates: approximately 180-230 g, depending on the sweetener and the amount of honey used Fats: approximately 210-250 g A significant portion of the fats comes from butter, whipping cream, mascarpone, and sweet cheese with cream. The strawberries provide most of the carbohydrates from fruits, while honey adds additional sugars. For values per serving, the cheesecake should be divided into the desired number of slices. Storage and Reheating The cheesecake is recommended for immediate serving after being decorated with whipped cream, mascarpone, strawberries, and honey. The original recipe does not provide a storage time and does not include reheating instructions. It is not a dessert that is reheated. The base is consumed cold or at the temperature it reaches after cooling, and the decoration is added at the end to keep the strawberries and whipped cream as fresh as possible.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
