Strawberry cheesecake with digestive biscuit base

Name: Strawberry cheesecake with digestive biscuit base
Ingredients: 300 g digestive biscuits; 125 g soft butter; 600 g cream cheese; 200 g sour cream (minimum 20% fat); 4 eggs; 2 sachets vanilla sugar; 100 g sugar; 2 tablespoons flour; 1 tablespoon lemon zest; 300 g frozen strawberries; 3 tablespoons sugar; 125 ml water

Dessert - Strawberry cheesecake with digestive biscuit base by Norica H. - Recipia

Strawberry cheesecake has a base of digestive biscuits bound with butter and a cream cheese filling baked slowly at 120 degrees C. On top goes a sauce made from frozen strawberries cooked with sugar and a little water, poured over the filling once it has cooled. I cut it with a thin knife held for a few seconds under hot water, otherwise the cream sticks to the blade. Prep: 20 minutes. Cooking: 75 minutes. Resting: 180 minutes. Total time: 275 minutes. Servings: 10. About 590 kcal and 9 g protein per serving.

Ingredients

For the base

300 g digestive biscuits
125 g soft butter

For the filling

600 g cream cheese
200 g sour cream (minimum 20% fat)
4 eggs
2 sachets vanilla sugar
100 g sugar
2 tablespoons flour
1 tablespoon lemon zest

For the topping

300 g frozen strawberries
3 tablespoons sugar
125 ml water

Preparation

1. Crush the digestive biscuits and mix them with 125 g soft butter. 2. Line the bottom of a springform tin with baking paper, put the buttered biscuits on top and press them down well. 3. Mix 600 g cream cheese with 200 g sour cream, 4 eggs, 2 sachets vanilla sugar, 100 g sugar, 2 tablespoons flour and 1 tablespoon lemon zest, then pour the cream over the base. 4. Bake at 120 degrees C for about 60 minutes, until the edges set and the middle stays slightly soft. 5. Put the frozen strawberries in a saucepan with 125 ml water and 3 tablespoons sugar and leave on low heat for about 15 minutes, until the sauce thickens. 6. Once you take it out of the oven, let it cool for an hour, then pour the cooked strawberries on top. 7. Put it in the fridge for 2 hours and serve.

Notes

It keeps in the fridge, covered, for up to 3 days. Put the strawberries in the saucepan straight from the freezer, without thawing them, and let them simmer on low heat until you get a sauce that spreads easily with a spoon. If the sauce looks too thick after cooling, add a tablespoon of water and warm it for a moment. Take only the yellow part of the lemon zest, because the white pith underneath turns bitter in the filling. If the base crumbles when you cut it, press it down more firmly before pouring the filling. Ovens vary, so check it 10 minutes before the end. Serve it cold, with strong black tea without sugar, which cuts the sweetness of the filling well. For a gluten-free version, use gluten-free biscuits and replace the flour with a tablespoon of cornstarch. Contains eggs, dairy and gluten.

Frequently asked questions

Which fruit can I use instead of strawberries?

Yes, raspberries or pitted cherries work just as well. Cook them for 15 minutes on low heat, with 3 tablespoons sugar and 125 ml water.

Why do cracks appear on the filling?

Cracks usually appear when the filling cools too fast, which is why it stays out of the oven for an hour. If a small crack appears, the strawberry sauce covers it.

Can I use cottage cheese?

Cottage cheese is grainier and comes out crumbly, so pass it through a fine sieve before mixing. The amount stays at 600 g.

How do I know when the sauce is ready?

The sauce is ready when it thickens and leaves a trail on the back of a spoon, usually after about 15 minutes on low heat.