Strawberry cheesecake

Strawberry Cheesecake – An Irresistible Delight

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 7 hours (including cooling time)
Number of servings: 12

Welcome to the world of sweet delights! Today, I invite you to prepare a strawberry cheesecake, a recipe that perfectly combines the creamy texture of cheese with the fresh aroma of strawberries. It is the ideal dessert for any occasion, from a family dinner to a party with friends. Let's get started!

The history of cheesecake is fascinating, with roots that stretch deep into time. This delicious dessert has evolved over the centuries, with each culture contributing its unique touch. Nowadays, cheesecake is appreciated and adapted in countless variations, and our strawberry recipe is one of the most beloved.

Ingredients needed

For the crust:
- 300 g digestive biscuits
- 100 g butter

For the filling:
- 800 g cottage cheese (ideally well-drained)
- 400 g sour cream
- 200 g fresh strawberries (plus more for decoration)
- 200 g sugar (plus one tablespoon)
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt

For decoration:
- 125 g mascarpone
- 125 ml whipped cream
- 30 g sugar

Step by step in preparing the cheesecake

Step 1: Preparing the crust

1. Melting the butter: Start by melting the butter over low heat in a saucepan. Once melted, set it aside to cool slightly.

2. Grinding the biscuits: If you have a food processor, put the biscuits in it and grind them until they become a fine powder. If not, you can use a rolling pin to crush them manually.

3. Mixing the ingredients: In a bowl, combine the ground biscuits with the melted butter and mix well. This mixture will form the base of the cheesecake.

4. Preparing the pan: Place parchment paper in a 24 cm diameter baking pan. Pour the biscuit mixture into the pan and press down firmly with a spoon to form a compact base. It is important to leave the biscuits only at the bottom of the pan, without raising them on the sides.

5. Baking the crust: Preheat the oven to 180 degrees Celsius and bake the biscuit base for 10 minutes. This step helps to firm up the base, so it isn't too soft when the liquid filling is added.

Step 2: Preparing the filling

1. Preparing the strawberries: Weigh 200 g of strawberries and wash them well. You can let them drain on an absorbent towel. Cut them in half and place them in a small pot. Add one tablespoon of sugar and one tablespoon of water and let them simmer. Stir occasionally until the volume reduces by half. This will concentrate the flavor of the strawberries, turning them into a delicious jam. Let the mixture cool.

2. Making the cheese cream: In a blender, add the cottage cheese and sour cream. Blend until you achieve a smooth cream. It is essential for the cheese to be well-drained; otherwise, the cheesecake will be too wet.

3. Adding sugar and eggs: Start adding the sugar and blend for 2-3 minutes until fully combined. Add the eggs one at a time while mixing. It is important to add them gradually to avoid lumps. Continue mixing for about 1 minute after each egg.

4. Finalizing the filling: Add the vanilla extract, salt, and cooled strawberry jam. Gently mix to combine all the ingredients.

Step 3: Baking the cheesecake

1. Pouring the filling: Pour the cheese mixture over the baked biscuit base. Make sure it is evenly distributed.

2. Baking: Place the pan in the preheated oven at 160 degrees Celsius and bake for 1 hour. The center of the cheesecake will be slightly brown, and the edges will be set.

3. Cooling: Turn off the oven and let the cheesecake cool at room temperature for 2 hours. This is a crucial step as it helps stabilize the dessert's structure.

4. Chilling in the fridge: After it has cooled, place the cheesecake in the fridge for a minimum of 6 hours, ideally overnight. This will help the flavors develop and the texture become perfectly creamy.

Step 4: Decorating the cheesecake

1. Preparing the mascarpone cream: In a bowl, mix the mascarpone for a few minutes until creamy. In another bowl, whip the cream for a minute at high speed. Add the sugar and continue whipping until fluffy.

2. Combining the creams: Incorporate the mascarpone cream into the whipped cream, gently mixing with the mixer on low speed. This will create a light and airy texture for the decoration.

3. Decorating the cheesecake: Using a spatula or piping bag, decorate the cheesecake with the mascarpone and whipped cream. Add fresh strawberries on top, arranging them as you like.

Serving and suggestions

Now that the cheesecake is ready, it’s time to enjoy it! Serve it in generous portions, as each bite is an explosion of flavors. This dessert pairs perfectly with a fruit tea or a sweet white wine that will complement the flavors of the strawberries and cheese.

Useful tips

- Use well-ripened strawberries for a more intense flavor. You can also experiment with other fruits like raspberries or blueberries to change up the recipe a bit.
- If you want a less sweet cheesecake, you can reduce the amount of sugar in the filling.
- The cheesecake can be stored in the fridge for up to 5 days, making it perfect for preparing in advance.

Frequently asked questions

1. Can I use cream cheese instead of cottage cheese?
Yes, cream cheese can be used, but the cheesecake will have a different texture.

2. How can I avoid cracks on the cheesecake?
It’s important not to open the oven in the first 45 minutes of baking. Also, let the cheesecake cool gradually in the oven.

3. Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. Make sure it is well covered to prevent ice crystals from forming.

I hope this strawberry cheesecake recipe inspires you to create a delicious dessert. It can quickly become your favorite, just as it is mine! Enjoy every bite and cherish the moments spent in the kitchen. Bon appétit!