Cheesecake with strawberries

Name: Cheesecake with strawberries - Cornelia J.
Ingredients: for the base: 7 eggs 150 g sugar 200 g flour 10 g baking powder 7 tablespoons oil 7 tablespoons milk for the cheese cream: 500 g well; drained sweet cheese 250 ml liquid cream 2 tablespoons lemon juice 2; 3 tablespoons powdered sugar 10 g vanilla sugar for the syrup: 200 ml water 4; 5 tablespoons sugar 1 vanilla essence additionally: 500 g strawberries 20 g red gelatin cake gel 400 ml water 4 tablespoons sugar

Dessert - Cheesecake with strawberries by Cornelia J. - Recipia

Cheesecake with Strawberries When I find good strawberries at the market, I usually make this cheesecake. It's not complicated, but it requires patience for assembling and cooling. The base is light, the cream is quite stable, and there are no hard-to-find ingredients. I've made the cake for birthdays a few times - it slices easily and isn't overly sweet. Quick Info Total time: about 2.5-3 hours (including cooling) Preparation time: 60-70 minutes Baking time: around 35-40 minutes, depending on the oven Servings: 12-14 Difficulty: medium Recipe type: birthday cake, seasonal dessert (strawberries) Ingredients Base 7 eggs 150 g sugar 200 g flour 10 g baking powder 7 tablespoons oil 7 tablespoons milk Cheese cream 500 g well-drained sweet cheese 250 ml liquid cream 2 tablespoons lemon juice 2-3 tablespoons powdered sugar 10 g vanilla sugar Syrup 200 ml water 4-5 tablespoons sugar 1 vial vanilla essence Additionally 500 g fresh strawberries 20 g red gelatin (cake gelee) 400 ml water 4 tablespoons sugar Preparation method 1. Preparing the base Separate the eggs and beat the egg whites with a mixer. When they start to hold, gradually add the sugar and continue until a dense foam forms that doesn't drip from the mixer blades. Incorporate the yolks, mix a little more, then add the oil and milk, mixing briefly. Sift the flour directly over the mixture, along with the baking powder. Gently mix with a spoon, using upward motions, just until combined. Grease the pan with butter, dust with flour, pour in the mixture, and level it out. Bake the base at 180°C until the edges pull away from the pan and it passes the toothpick test. This usually takes 35-40 minutes, but I check from 30 minutes onward. Remove the base and let it cool completely. Then cut it into three horizontal layers with a long knife. 2. Cheese cream Whip the liquid cream until not too stiff. Blend the well-drained cheese with 2-3 tablespoons of liquid cream until a smooth, lump-free cream forms. Add the rest of the whipped cream, powdered sugar, vanilla sugar, lemon juice, and a few small pieces of strawberries. If the cream seems too thick, use a bit of the juice released by the strawberries to thin it slightly. Mix everything until it's creamy and easy to spread. 3. Syrup Boil the water and sugar together. When the sugar completely dissolves and the syrup thickens slightly, remove it from the heat and let it cool. Once cool, add the vanilla essence. 4. Strawberries and gelee Wash the strawberries, cut them as needed, and let them drain in a colander. Collect the juice from the strawberries and top up with water until you have 400 ml of liquid. In this liquid, add the red gelatin and sugar, mix, and heat gently, just until near boiling (it shouldn't boil hard). Remove from heat and let it cool slightly. 5. Assembling the cake Place the first layer on a platter, soak it well with the cooled syrup. Spread some of the cream, arrange a few slices of strawberries, then add the next layer, followed by syrup, cream, and strawberries again, and repeat for the third layer. Finally, spread the remaining cream on top and on the sides if there's any left. Arrange the drained strawberries on top. Pour the gelee slowly over the fruit with a spoon, so it doesn't spill over the edges. Refrigerate the cake for at least an hour to set the gelee and cream well. Why I make this recipe often Because it doesn't require complicated ingredients and comes out just the right amount airy and light, especially when strawberries are in season. It keeps well for 1-2 days in the fridge and doesn't tend to 'melt'. Tips and variations Tips It's important for the sweet cheese to be well-drained; otherwise, the cream will be too soft. If using very juicy strawberries, let them drain for at least 20 minutes and use their juice for the red gelatin. The base must cool completely before cutting; otherwise, it will break. Substitutions Liquid cream can be replaced with whipping cream, but I don't recommend plant-based alternatives for taste. You can use any red gelatin for cakes; it doesn't have to be a specific brand. Variations Instead of strawberries, you can use other seasonal fruits (raspberries, peaches). If you change the fruits, adjust the amount of sugar in the gelatin on top. For a lighter cream, you can slightly reduce the amount of cheese and increase the cream. Serving ideas The cake is easiest to cut with a thin knife dipped in hot water. It pairs well with coffee or simple lemonade. Frequently asked questions 1. What cheese is suitable for the cream? You need fresh sweet cheese, not spreadable cream cheese. It must be well-drained before use. 2. Can I use store-bought sponge cake? Theoretically, yes, but the texture won't be as fluffy. Homemade base tastes better. 3. How long does the cake last in the fridge? It lasts 2 days, covered with plastic wrap. After 24 hours, the cream starts to lose firmness, but the taste remains good. 4. How do I prevent the base from getting too soggy? Don't overdo it with the syrup, especially on the middle layers. Apply with a brush or spoon, not all at once. 5. Can I make the cake without the red gelatin on top? Yes, but the strawberries may oxidize or dry out in the fridge. The gelee keeps them shiny and fresh. Nutritional values Estimate for one slice (out of 14): Calories: ~270 kcal Protein: approx. 7 g Fat: approx. 12 g Carbohydrates: approx. 34 g Calories may vary depending on how much cream and base you put in each layer or if you modify the ingredients. The cream doesn't contain butter and isn't very fatty, so it's lighter than many other cream cakes. Storage and reheating The cake should be kept in the fridge, covered. It lasts 1-2 days without changing its texture too much. I don't recommend freezing or reheating - it should be served directly from the fridge. This is the classic cheesecake with strawberries. It only requires a little organization when assembling, but the result is guaranteed and without surprises if you follow the steps.

Cheesecake with strawberries

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