Strawberry cheesecake recipe
Strawberry Cheesecake recipe
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Recipe intro
Indulge in the heavenly combination of creamy cheesecake and luscious strawberries with this delectable Strawberry Cheesecake recipe. This dessert is a delightful blend of a buttery graham cracker crust, smooth cream cheese filling, and a vibrant strawberry topping. Perfect for any occasion, this recipe will satisfy your sweet tooth and leave you craving for more. Whether it's a family gathering or a dinner party, this Strawberry Cheesecake is sure to impress your guests with its irresistible flavors and stunning presentation.Keywords: Strawberry, Cheesecake, Recipe, Creamy, Luscious
strawberry cheesecake recipe details
Ingredients
For the Base: | |
150 g | digestive biscuits, crushed |
50 g | gingernut biscuits, crushed |
For the Filling: | |
3 leaves | gelatine |
150 ml | single cream |
300 g | full-fat cream cheese |
100 g | caster sugar |
½ medium | lemon, zest only |
3 tbsp | lemon juice, freshly squeezed |
300 g | strawberries, hulled and chopped |
150 ml | double cream |
1 medium | egg white |
For the sauce: | |
250 g | strawberries, hulled and chopped |
200 g | strawberries, to decorate |
½ medium | lemon, zest only |
3 tbsp | freshly squeezed lemon juice |
2 tbsp | caster sugar, or to taste |
Instructions
Please note: this recipe uses raw egg whites and may not therefore be suitable for certain individuals, unless appropriate precautions are taken.Mix the base ingredients together in a bowl until well coated. Press into the base of a 10-inch, 25cm springform tin. Chill until required.
Soak the gelatine in water and leave to soak until swelled. Pour the single cream into a pan and bring to near boiling and remove from heat. Remove the gelatine from the water and squeeze as dry as possible and stir them one at a time into the hot cream. Allow to cool.
Place the cheese in a bowl with the sugar, lemon zest and juice and beat until smooth and creamy. Add the cream and gelatine mixture and the chopped strawberries.
Lightly whip the double cream in a fresh bowl until it forms soft peaks and then fold into the main mixture.
Whisk the egg white in a clean small bowl until stiff and then fold into cheese mixture. Pour into the tin and smooth top. Chill for at least 2½ hours until set.
To make the sauce: place all ingredients in a food processor or a blender. Check for sweetness and add additional sugar if required. Pour into a jug and chill until required. Keep any unused portions chilled but eat within 2 days.
Both the cake and sauce may be made a day in advance if required.
Preparation time:
ca. 50 min
Grade of difficulty:
medium
Calories per portion:
n/a
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