Cheesecake with strawberries

Name: Cheesecake with strawberries - Cristina I.
Ingredients: For the base: 6 eggs; 180 g sugar; 180 g flour; 5 g baking powder; salt; vanilla. For the cheese cream: 700 g cottage cheese; 3 tablespoons sugar; 2 tablespoons sour cream; lemon zest; vanilla. For the strawberry jelly: 800 g strawberries; 3 tablespoons sugar; 200 ml raspberry syrup; 2 tablespoons cornstarch. For the mascarpone and strawberry cream: 250 g Delaco mascarpone; 2 tablespoons powdered sugar; 200 ml liquid cream (Hulala); 3 tablespoons previously prepared strawberry jelly. We also need: whipped cream and strawberries for decoration.

Dessert - Cheesecake with strawberries by Cristina I. - Recipia

Cheesecake with Strawberries I prepared this cake after a market day when I found fresh cottage cheese and strawberries. I also had farm eggs, which gave the sponge a beautiful color. It is a dessert with a simple sponge base, cream cheese, strawberry jelly, and mascarpone cream. For a successful sponge, the proportion of 30 g of sugar and 30 g of flour for each egg is important, as well as mixing the eggs with sugar for a sufficient amount of time. Quick info Total time: not specified Preparation time: not specified Baking time: 30 minutes Servings: number not specified; cut into slices Difficulty: medium Recipe type: cheesecake with cottage cheese, strawberries, and sponge base Ingredients For the sponge 6 eggs, at room temperature 180 g sugar 180 g flour 5 g baking powder Salt Vanilla For the cream cheese 700 g cottage cheese 3 tablespoons sugar 2 tablespoons sour cream Lemon zest Vanilla For the strawberry jelly 800 g strawberries 3 tablespoons sugar 200 ml raspberry syrup 2 tablespoons cornstarch For the mascarpone and strawberry cream 250 g Delaco mascarpone 2 tablespoons powdered sugar 200 ml liquid cream Hulala 3 tablespoons of the previously prepared strawberry jelly For decoration Whipped cream Strawberries Preparation method 1. Preparing the sponge Line the baking tray with parchment paper and leave all ingredients at room temperature. Preheat the oven to 180 degrees Celsius. Put the eggs in a bowl together with the sugar and mix at maximum speed for 20-25 minutes. The mixture should triple in volume and acquire the consistency of a cream. When you lift the mixer paddles, the trace left in the mixture should remain visible for a short time. In another bowl, mix the flour with the baking powder and a pinch of salt. Add the dry mixture over the egg foam in three batches. Gently incorporate it with a whisk, using folding motions, not vigorous mixing. It is important to retain as much air as possible from the egg mixture. Pour the batter into the prepared tray and gently tap the tray on the table for the batter to settle. Place the sponge in the oven and bake for about 30 minutes. Do not open the oven door in the first 20-25 minutes, as the sponge may collapse. After baking, let the sponge cool in the oven with the door ajar. Then transfer it to a wire rack and let it cool completely. The sponge is easier to cut if left until the next day. 2. Cream cheese Put the cottage cheese, sugar, sour cream, lemon zest, and vanilla in a bowl. Mix until you obtain a smooth cream and add flavors to taste, depending on how intense you want the lemon and vanilla flavor to be. 3. Strawberry jelly Wash the strawberries and set some aside for decoration. Cut the remaining strawberries and put them together with the 3 tablespoons of sugar. Let them form a syrup. Drain the syrup from the strawberries and complete it with the raspberry syrup. Mash the strawberries with a fork. Dilute the cornstarch with syrup, then pour it over the strawberries. Put the pot on the heat and stir until the mixture thickens sufficiently. There is no need to turn the strawberries completely into puree; there should still be crushed fruit pieces in the recipe. Let the jelly cool before assembly. 4. Mascarpone and strawberry cream Mix the mascarpone with the powdered sugar. Separately, whip the liquid cream. Add 3 tablespoons of strawberry jelly to the mascarpone cream and incorporate them. Then add the whipped cream and gently mix until the cream is uniform. 5. Assembling the cake When the sponge is completely cool, cut it in half horizontally. Place the first layer of sponge and spread the cream cheese on top. Add a layer of strawberry jelly, then place the second layer of sponge. Spread a layer of whipped cream over the second sponge. Decorate the cake with the mascarpone and strawberry cream, then garnish with whipped cream and slices of strawberries. Why I make this recipe often I love the combination of cottage cheese and strawberries because the cake is not just sweet but also has a slightly fresh component from the fruits and lemon zest. The sponge is simple and can be prepared in advance, while the other components can be made separately. Additionally, the strawberry jelly can be used both between the sponges and in the mascarpone cream. Tips and variations Tips The ingredients for the sponge should be at room temperature. Cold eggs are harder to mix and may form less foam. Do not shorten the mixing time of the eggs with sugar. For this amount, the 20-25 minutes are important for the volume and texture of the sponge. The flour should be incorporated in several batches, with gentle movements. If you mix vigorously, you lose the air from the egg foam, and the sponge may come out less fluffy. Do not open the oven in the first 20-25 minutes. After baking, gradual cooling, first in the oven with the door ajar, helps the sponge not to suffer a sudden temperature change. The sponge must be completely cool before cutting it. If cut while warm, it may break, and the cream will spread more easily. Substitutions The recipe uses Delaco mascarpone and Hulala liquid cream, but similar products can be used, keeping the same quantities. Raspberry syrup can be used according to the recipe to complete the strawberry syrup in the jelly. No substitute is specified for this, so changing it may alter the taste of the jelly. Variations For a more pronounced lemon flavor, the lemon zest already provided in the cream cheese can be used. Vanilla can be added both in the sponge and in the cream. The strawberries in the jelly can remain crushed with a fork, as specified in the recipe, for a texture with pieces of fruit. For a more uniform cream, they can be crushed finer without changing the rest of the steps. Serving ideas The cake is served cut into slices after the sponge and creams have cooled. For decoration, whipped cream and slices of strawberries set aside are used. It can also be left with a simple decoration, just with the mascarpone cream and fruits. Frequently asked questions Why do the eggs need to be mixed with sugar for so long? Because the sponge has no other main leavening agent besides the air introduced into the egg foam. The 20-25 minutes of mixing help the mixture triple in volume and become firm enough. Can I open the oven before the baking is done? It is recommended not to open the oven door in the first 20-25 minutes. During this period, the sponge is still rising and may collapse if the temperature drops suddenly. When is the best time to cut the sponge? After it has completely cooled. The recipe mentions that ideally, it should be left until the next day, as it is easier to cut in half horizontally then. What do I do if the jelly is too thin? The jelly can be kept on the heat and stirred until it thickens sufficiently. The cornstarch should first be diluted with syrup, then added over the strawberries to incorporate more easily. Can I put the mascarpone cream over a warm sponge? No. The sponge must be completely cool before filling and decorating. Heat can soften the creams and make assembly difficult. Nutritional values The values are estimated and may vary depending on the type of cottage cheese, mascarpone, cream, and the final amount of cream used for decoration. For 100 g of cake, the estimate is approximately: 240-290 kcal Proteins: 6-8 g Carbohydrates: 25-32 g Fats: 11-16 g These values cannot be calculated accurately without the final weight of the cake and without the number of slices. The sugar in the sponge, jelly, and creams mainly contributes to the amount of carbohydrates, while mascarpone, cream, and cottage cheese influence the amount of fats and proteins. Storage and reheating Keep the cake in the fridge, covered, as it contains cream cheese, mascarpone, cream, and strawberries. It is best to decorate with slices of strawberries as close to serving time as possible if you want them to maintain their appearance. The cake is not reheated. It is served cold, directly from the fridge or after sitting a little at room temperature so that the sponge and creams are easier to cut. The most practical is to prepare the sponge in advance, let it cool well, and assemble the cake after the jelly has completely cooled.

Cheesecake with strawberries

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