Strawberry Cheesecake

Name: Strawberry Cheesecake - Floarea P.
Ingredients: Base: 200 g. biscuits; 150 g. butter; 1 teaspoon vanilla essence; Cream: 500 g. cheese; 500 ml. liquid cream; 2 teaspoons sugar; 400 g. strawberries; 4 teaspoons strawberry essence; 2 packets gelatin; Sauce: 200 g. blueberries; 2 tablespoons water; 100 g. sugar.

Dessert - Strawberry Cheesecake by Floarea P. - Recipia

I have made this cheesecake with strawberries several times when I needed a quick, no-bake dessert with easily available ingredients. I usually use fresh cheese, but cream cheese works too. The blueberry sauce on top is not complicated and adds a different flavor compared to classic strawberry desserts. It's the kind of cake I make when I have seasonal fruits or when I want something cooler. Quick Info Total time: about 4-5 hours including chilling Effective preparation time: 30-40 minutes Chilling time: at least 3-4 hours for setting Servings: 10-12 slices Difficulty: medium Recipe type: cool dessert, no-bake Ingredients Base: 200 g plain biscuits 150 g butter 1 teaspoon vanilla extract Cream: 500 g fresh cottage cheese or cream cheese 500 ml liquid cream (for cottage cheese; if using cream cheese, reduce to 300-350 ml) 2 teaspoons sugar (more if using unsweetened cream, see tips section) 400 g strawberries 4 teaspoons strawberry essence 2 packets gelatin (approx. 20 g) Sauce: 200 g blueberries 2 tablespoons water 100 g sugar Preparation Method 1. Biscuit Base Crush the biscuits as finely as possible, manually or in a food processor. Melt the butter, then immediately mix it with the biscuits and vanilla extract. Combine until the mixture resembles wet sand, easy to mold. Place the mixture in a springform pan and press evenly to form a compact base. Refrigerate while preparing the rest. 2. Strawberry Cream Cheese Whip the liquid cream until it gains volume. If using homemade cheese, it’s best to crumble or mix it beforehand to avoid lumps. Add the cheese over the whipped cream and mix until smooth. Stir in the sugar, strawberry essence, and mashed strawberries (either blended or well crushed with a fork). Mix until the desired consistency is achieved. 3. Gelatin Soak the gelatin in a few tablespoons of cold water (according to package instructions). After a few minutes, melt it in a double boiler until it becomes liquid, but do not let it boil. Pour the gelatin over the strawberry cream cheese, continuously mixing to prevent lumps and ensure even distribution throughout the mixture. 4. Assembly and Cooling Remove the base from the refrigerator. Pour the cream over the base and level it. Place the pan in the refrigerator for at least 3-4 hours to allow the gelatin to set and the cream to stabilize. 5. Blueberry Sauce In a small pot, combine 2 tablespoons of water, sugar, and a quarter of the blueberries over heat. When the mixture comes to a boil, simmer for 5 minutes, then add the remaining blueberries and cook for another 3 minutes. Remove from heat and let it cool completely. 6. Decoration Once the cheesecake has set well, remove it from the refrigerator and pour the cooled blueberry sauce on top. Smooth it out, cut into slices, and serve. Why I Make This Recipe Often This cheesecake is easy to adapt. I love it because I don’t have to turn on the oven. It keeps well in the refrigerator, and the taste is fresh, summery. It’s good for weekends as well as when I have guests. Tips and Variations Tips If using unsweetened cream, add between 80-100 g of sugar to the cream, not just the 2 teaspoons mentioned in the ingredients. Do not use sour cream instead of cream, or the cream will not have the right consistency. Strawberry essence adds more flavor if the fruits are not very fragrant; for aromatic garden strawberries, you can reduce the amount or skip the essence altogether. The cheese must be fresh. If using homemade cheese, crumble it as finely as possible before mixing. Substitutions Cream cheese can replace fresh cheese – adjust the cream to 300-350 ml. Strawberries can be replaced with other soft fruits (raspberries, pureed peaches), but the taste and color will differ. Salted butter is not recommended for the base. The blueberry sauce can be made with mixed berries, but the texture may vary. Variations It can also be made in individual molds, in cups or jars. The blueberry sauce on top can be omitted or replaced with a strawberry puree. It can be additionally decorated with fresh fruits before serving. Serving Ideas Serve the slices cold, directly from the refrigerator. It can be cut and kept in the refrigerator, and should not be left at room temperature for long. A slice goes well with coffee or unsweetened tea. Frequently Asked Questions 1. Can I make the cheesecake only with cream cheese? Yes, you can use only cream cheese. In this case, reduce the amount of liquid cream to 300-350 ml to avoid it being too soft. 2. Can I replace strawberries with other fruits? You can use any soft fruit that can be pureed (raspberries, peaches, even blueberries), but the taste and color will change. For juicier fruits, drain excess liquid before adding to the cream. 3. Do I really need to use strawberry essence? No. If you have fragrant strawberries, the essence can be reduced or omitted. 4. What should I do if the cream doesn’t set well? Most likely it’s due to insufficiently hydrated gelatin or too much cream. Follow the measurements and steps for the gelatin. 5. Can I use sheet gelatin instead of packets? Yes, hydrate and melt the gelatin according to the instructions on the sheet packaging; use an amount equivalent to 20 g of powdered gelatin. Nutritional Values Estimate for one slice (out of 12): approximately 300-350 kcal, 5-7 g protein, 20-25 g fat, 25-30 g carbohydrates. Values may vary depending on the cheese and cream used. This is a fairly rich dessert, having fats from butter, cream, and cheese, plus sugar from fruits and the base. Storage and Reheating The cheesecake keeps very well in the refrigerator, covered, for up to 3 days. Reheating is not recommended; it is served cold. If it stays longer, the base may soften slightly, but generally, the texture remains okay. Freezing is not recommended.

Strawberry Cheesecake

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