Delicious Strawberry Cheesecake Recipe: A Sweet Taste of Spring

There’s something magical about strawberries in the spring, and what better way to celebrate their deliciousness than with a homemade Strawberry Cheesecake? This delightful dessert is a perfect balance of creaminess and fruity goodness, making it a must-try for any occasion. Whether you’re planning a special event or just want to treat yourself, this Strawberry Cheesecake will steal the spotlight.

A Brief History of Cheesecake

Cheesecake has been a favorite dessert for centuries, with its origins dating back to ancient Greece. It’s incredible how a simple combination of cream cheese and sweet ingredients can create such a heavenly treat. Over time, people have added various flavors and toppings to make this dessert even more delectable. Our Strawberry Cheesecake is a delightful twist on this classic, with the addition of ripe strawberries and homemade jam.

The ingredients to make a Strawberry Cheesecake

Let’s dive a bit deeper into the ingredients used in this delightful Strawberry Cheesecake:

For the Base:

1. Digestive Biscuits (250g): These are not just any biscuits; they’re digestive biscuits. They provide the perfect crunchy, crumbly base for our cheesecake. The subtle wheaty flavor and slightly sweet undertone add a nice contrast to the creamy strawberry filling.
2. Cow’s Butter (100g): The butter is what binds the biscuit crumbs together, creating that perfect crust. It brings a rich, buttery aroma to the base, ensuring it holds together beautifully.

For the Strawberry Cream:

1. Cream Cheese or Mascarpone (300g): Cream cheese or mascarpone forms the heart of the cheesecake filling. It’s velvety, tangy, and pairs wonderfully with the sweet strawberry flavor. It gives the filling its signature creamy texture.
2. 35% Fat Cream (300g): This heavy cream provides the cheesecake’s richness and contributes to the smooth, airy consistency. With a high fat content, it’s perfect for whipping into those delightful peaks.
3. Icing Sugar (120g): The icing sugar sweetens the filling, creating a harmonious balance with the tangy cream cheese. It dissolves easily, ensuring a silky-smooth texture.
4. Ripe Strawberries (200g): The star of the show! Ripe strawberries offer a burst of fresh, sweet, and slightly tart flavors. They provide the signature strawberry essence to this cheesecake.
5. Gelatine Leaves (20g): Gelatine is used to set the cheesecake, giving it that perfect sliceable texture. It melts seamlessly into the strawberry puree, ensuring a consistent firmness.
6. Vanillin (1 pc): This little ingredient packs a punch with its vanilla flavor. It enhances the overall taste and aroma, bringing out the best in both the cream and strawberries.

For the Coating:

1. Strawberry Jam (4-5 tbsp): The strawberry jam topping adds an extra layer of sweetness and a glossy finish. It’s like a little red crown on your cheesecake, enhancing the strawberry experience.
2. Strawberry Slices for Decoration (4-5 slices): These fresh strawberry slices are not just for looks; they provide a burst of juicy, fruity goodness when you take a bite. They make your cheesecake visually appealing and even more delightful to eat.

With these carefully selected ingredients, your Strawberry Cheesecake is guaranteed to be a delightful, creamy, and fruit-filled masterpiece. Each component plays a crucial role in achieving that perfect balance of flavors and textures that will make your dessert a memorable hit with family and friends.

How to Cook a Strawberry Cheesecake

How to Prepare the Base

1. Start by placing the digestive biscuits in a food processor and pulse them until they turn into fine crumbs.
2. While you’re doing that, melt the cow’s butter over very low heat. Be careful not to burn it.
3. Combine the biscuit crumbs with the melted butter, mixing well until the mixture resembles wet sand.
4. Take a 22 cm removable cake pan and pour the biscuit mixture into it. Press it firmly with the bottom of a glass to create an even base.
5. Place the pan in the refrigerator for 30 minutes to allow the base to set.

Creating the Strawberry Cream Filling

1. In a deep bowl, soften the gelatin sheets by submerging them in ice water with ice cubes for about 10 minutes.
2. Wash and remove the stems from the ripe strawberries. Puree them in a food processor until you have a creamy consistency, then set this strawberry puree aside.
3. In another bowl, whisk the cream cheese until it’s fluffy, and set it aside.
4. Using an electric mixer with a whisk attachment, whip the heavy cream until it starts to thicken. Halfway through, add the icing sugar and vanillin. Continue to whip until stiff peaks form.
5. In a saucepan, boil 4 tablespoons of water. Remove it from the heat and add the softened gelatin sheets, stirring until they melt.
6. Combine 4-5 tablespoons of the strawberry puree with the dissolved gelatin, then mix it with the rest of the strawberry puree.
7. Add the strawberry mixture to the cream cheese and gently fold in the whipped cream until you have a smooth, fluffy strawberry mousse.

Assembling and Serving

1. Pour the strawberry mousse over the biscuit base, ensuring an even thickness.
2. Refrigerate the cheesecake for 2-3 hours, ideally overnight, to set.
3. The next day, remove the cheesecake from the pan and spread a layer of strawberry jam on top.
4. Refrigerate for an additional hour.
5. When you’re ready to serve, garnish the center with strawberry slices and cut into delicious pieces of strawberry cheesecake.

Serving and Enjoying a Strawberry Cheesecake

Indulging in a slice of this Strawberry Cheesecake is like taking a bite of spring itself. Its luscious, fruity flavor combined with the creamy texture is a treat worth savoring. Whether you’re celebrating a special occasion or just enjoying a cozy Sunday at home, this cheesecake will brighten your day. So, gather your ingredients and give it a try. It’s a taste of spring you won’t want to miss!

Delicious Strawberry Cheesecake Recipe

Strawberries in spring are at their best whenever there is an opportunity for a cool and light cheesecake with the high flavored fruit and homemade jam to accompany a festive or Sunday table.

Servings 8

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 20 minutes mins

Ingredients

Ingredients for the base:

• 250 grams digestive biscuits
• 100 grams cow butter

For the strawberry cream:

• 300 grams cream cheese or mascarpone
• 300 grams 35% fat cream
• 120 grams powdered sugar
• 200 grams ripe strawberries
• 20 grams gelatine sheets
• 1 piece vanillin

For the Coating:

• 4-5 tablespoon Strawberry jam
• strawberries for garnish

Instructions

• Place the cookies in a food processor to make them powdery while melting the butter over very low heat, being careful not to burn. Put the cookie powder in a bowl, add the melted butter and mix well with a spoon until the cookies are wet and look like wet sand.
• Place a 22 cm removable cup on a round platter and pour the wet biscuit mixture into it, smoothing it out so that it is the same thickness all over. Press the bottom of a glass very firmly to make the cookies stick and place in the refrigerator for 30 minutes to chill.
• Fill a deep bowl with ice water and ice cubes and submerge the gelatin sheets to soften for 10 minutes.
• Wash the strawberries, cut off the stems and puree them in a food processor to a creamy consistency and set aside.
• In a bowl, add the cream cheese and whisk until fluffy. Set aside.
• Whip the frozen cream in an electric mixer with the whisk attachment and halfway through, add the icing sugar and vanillin, continue to whip until the cream thickens and the familiar peaks form. Refrigerate until needed.
• Boil 4 tablespoons of water in a saucepan. When ready, remove from the heat and add the gelatin sheets and stir to melt the gelatin.
• Pour 4 to 5 tablespoons of the strawberry pulp into the briquette and mix with the gelatin, then pour this mixture into the remaining strawberry pulp and mix again to combine the ingredients.
• Then pour the strawberry pulp into the cream cheese and mix with a spatula to combine the ingredients. Into this mixture, slowly add the frozen whipped cream and gently stir with a spatula from the bottom up until you have a fluffy and smooth strawberry mousse.
• Pour the strawberry mousse into the biscuit base and spread it with the back of a spoon or a spatula, making sure it is the same thickness all over. Place in the refrigerator for 2 to 3 hours to chill, ideally overnight.
• The next day, carefully unmold the cherry with the help of a knife, rotating it in a circle around the cherry and spread strawberry jam and refrigerate for 1 hour.
• When ready to serve, decorate the center with strawberries and cut into pieces.

Calories: 395kcal

Course: Dessert

Cuisine: American

Keyword: cheesecake, dessert, Easter, Holiday dessert, strawberries, Sunday table

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