Perhaps one of the most common sweet dishes today is strawberry cheesecake. America is rightfully considered the birthplace of this magnificent dessert; they say that the most delicious cakes can be tasted in New York. But if you delve deeper into history, you will find out that the first cheesecake was prepared in Ancient Greece before our era and was served at the first Olympic Games. Much later, it came to the American continent, becoming a favorite dish of both adults and children. No one hid the recipe for the dish and today it has become very popular.
In the 19th century, cream cheese was invented, today called Philadelphia, which became the basis for this wonderful dessert. Nowadays, not a single cheesecake recipe is complete without this cheese. It is already difficult for each of us to imagine life without this delicate and sweet delicacy, which is preferred both on the American continent and in Europe, Asia, and Australia. Now photos of these delicious and beautiful desserts occupy the covers of culinary magazines, Internet pages and Instagram accounts.
The dessert is prepared simply, without requiring special skills. After which strawberry cheesecake will become a favorite sweet dish in your home.
In fact, there are a variety of ways to prepare this delicacy: the recipe can be simple (for example, without baking), or it can be more elaborate (with pastries covered in jelly). Let's look at several types and their photos.
Classic recipe
To make traditional strawberry cheesecake we will need:
For the base
- 200 g sweet crackers or shortbread
- 60 g butter
- 2 tbsp. spoons of sugar
For filling
- 750 g cream cheese (Philadelphia, Almette, Mascarpone)
- 4 chicken eggs
- 4 tbsp. spoons of sugar
- 1 teaspoon vanilla sugar or vanillin on the tip of a knife
- juice of 1/2 lemon
For decoration:
- 500 g strawberries
- 100 g sugar
To prepare the base, you need to crumble the cookies, melt the butter, combine them and add a couple of tablespoons of sugar, stir constantly until smooth. As a result, you will get a dense plastic mass. Next, it must be compacted into the mold using a glass or mug, the base must be tightly laid. To make it easier to remove the finished cheesecake from the mold, line the bottom with baking paper and grease the edges with butter.
The recipe is designed for a springform pan with a standard diameter of 24 cm.
Place the base in the refrigerator for about 15 minutes. During this time we prepare the cheese layer.
Add 4 tablespoons of sugar, a teaspoon of vanilla sugar or vanillin to the cream cheese. Add lemon juice. Beat with a mixer until smooth. Then add 4 eggs and beat with low speed until smooth. The mass will be liquid.
We take the cheesecake out of the refrigerator, fill it with the cheese mixture and put this culinary miracle in the oven for 60 minutes at a temperature of 150 degrees. After the time has passed, turn off the oven, open the door and leave the dessert in the oven for another 40 minutes.
Important details! For more even baking, experts recommend wrapping the bottom and sides of the pan with foil. Place the pan not on the wire rack, but in a baking tray, into which pour a little water.
While the cheesecake is baking, prepare the strawberry sauce and decorations. Grind half the strawberries in a blender with added sugar. Pour the resulting mass into a saucepan and put on fire. Bring the mixture to a boil and simmer over low heat for 5-10 minutes, stirring constantly. Cool to room temperature.
We cut the second half of the strawberries in half, some can be left whole.
When the cheesecake has completely cooled, carefully remove it from the mold, transfer it to a plate and decorate with strawberry halves. Strawberry sauce can be drizzled in the center or served on the side.
Depending on the oven, the top of the cheesecake may remain pale or brown. This does not mean that the dessert is burnt. In both cases, this is normal.
The dessert is served chilled. This is a great recipe for those just learning to cook. The photo of the finished dish is very impressive, imagine how it tastes.
No baking
Let's look at another recipe - no-bake strawberry cheesecake with a photo of the finished delicious dessert.
For the first layer - the base - we need:
- 200 g cookies
- 60 g butter
The second layer consists of the following ingredients:
- 300 g cream cheese (e.g. Philadelphia or Mascarpone)
- white chocolate bar (100 g)
- 1 cup sour cream (homemade tastes better)
- 250 g strawberries (can be frozen)
The cooking recipe is the same: grind the cookies (by hand or in a blender) and mix them with melted butter (butter can be quickly softened in a water bath or in the microwave). Transfer this mixture into a springform pan, distribute evenly and compact.
Then beat the cheese and sour cream into a thick consistency, add chopped strawberries and melted chocolate. Pour the resulting mass onto the base and place the mold in the refrigerator for at least four hours. You can see this ready-made miracle dessert in the photo.
We wish you a good mood and bon appetit.
Video recipe for making strawberry cheesecake
American cheese cake is a regular on restaurant menus. But you can cook it at home yourself. Cheesecake with strawberries always turns out especially delicious. Fresh berries add tenderness and lightness to it.
Classic cheesecake with strawberries
The berries should be fresh and as sweet as possible. You will need 400 g of them. Other ingredients: 3 pcs. chicken eggs, 2 large spoons of potato starch, 970 g of high-quality cream cheese, small. a spoonful of vanillin and 2 large spoons of granulated sugar, 15 g gelatin, 16-18 pcs. strawberry meringues.
- Strawberries without stems are whipped in a blender. Sand (sugar) is sent to them.
- Gelatin is poured with a small amount of ice water and left to infuse. Next, 140 ml of boiling water is poured into it. The mass is mixed again.
- The strawberries are lightly beaten and combined with the gelatin mixture. The ingredients are blended again with a blender. The filling is left in the cold for half an hour.
- The remaining ingredients according to the recipe are combined and beaten until smooth.
- The meringues crumble to the bottom of the pan - they will become the bottom layer of the treat.
- Creamy dough is poured on top.
- The dessert is baked in a hot oven for 8-9 minutes (200 degrees). Next, the temperature is reduced to 150 degrees, and the dish is baked for another 35 minutes.
- When the base has cooled, pour the berry mousse onto it.
Under the foil, the dessert will infuse overnight in the cold.
With cottage cheese and strawberries
Another variation of the classic version of this dessert involves the use of cottage cheese. Ingredients: 245 g shortbread cookies, half a stick of butter, 580 g full-fat cottage cheese, 3 pcs. chicken eggs, 35 g starch, 280 ml medium fat sour cream, 130 g granulated sugar, juice of half a lemon, a pinch of vanillin, 270 g fresh strawberries, 60 g strawberry jelly.
- The cookies turn into crumbs and combine with liquid butter. The resulting mass is poured into a springform pan. It is important to compact the base very well. Next, it will be baked for 12 minutes at medium temperature in the oven.
- A layer of curd is placed on the cooled base. It is mixed from cottage cheese, eggs and lemon juice. Next, sour cream, sand (sugar), vanillin and starch are added to the mass. You can’t beat it, but you should knead it until there are no lumps.
- The form with the future dessert is placed in the middle of a baking sheet with high sides filled with hot water. The liquid should reach its middle.
- The dessert will bake for 80-85 minutes. A temperature of 160 degrees is sufficient.
- When the base has cooled, thin slices of strawberries are laid out on it. The jelly prepared according to the instructions is poured on top. Next, the treat goes into the refrigerator overnight.
To beautifully cut a cheesecake with cottage cheese and strawberries, you need to heat the knife.
With mascarpone
There is no need to bake this cheese cake. Ingredients: 260 g dry crackers, half a stick of butter, 40 g mascarpone cheese, white chocolate bar, 220 g Philadelphia cheese, 60 ml heavy cream, 320 g fresh strawberries.
- Crackers with melted butter are crushed in a food processor. The bottom of the mold is lined with it.
- White chocolate is melted until liquid and mixed with cold cream.
- Two types of cheese are combined. Chocolate is gradually added to them.
- Half the berries are cut into small cubes and combined with cream.
- The filling is laid out on the base and left under the film to harden in the cold.
The finished dessert is covered with pieces of fresh berries.
On a meringue pillow
A sweet “pillow” will add airiness and tenderness to the dessert. Ingredients: 960 g of any cream cheese, 3 pcs. chicken eggs, 2 large spoons of starch, 380 g of berries, 22 vanilla meringues, small. a spoonful of vanilla sugar and 2 large granulated sugar, 15 g of instant gelatin.
- The berries are pureed in a blender.
- Gelatin is diluted in a small amount of warm water. After a few minutes, it, along with a glass of boiling water, is poured into a capacious container.
- Berry puree combined with sand is also sent there.
- The mass is whipped with a blender and put in the cold for half an hour.
- You need to work with the eggs until a light foam appears. The already whipped product is mixed with cream cheese and the remaining dry ingredients according to the recipe. At minimum speed they are mixed with a blender.
- The meringues are kneaded by hand and placed on the bottom of the mold. The creamy mass is poured on top.
- First, the base is baked at high temperature for 10-12 minutes. Then it cooks for another 45 minutes at 150 degrees.
- The cheesecake comes out of the oven after it has cooled slightly.
All that remains is to pour strawberry puree over the base, cover with foil and put in the refrigerator.
Chocolate and strawberry cheesecake
Even with cocoa and milk, such a dessert can be made low-calorie. Ingredients: 380 g cottage cheese, 1 tbsp. milk, 15 g gelatin, 35 g cocoa, 3 cups fresh strawberries, 2 large spoons of sweetener.
- Gelatin is diluted with hot water and left to swell. It should sit for about 20 minutes.
- Cottage cheese with half the milk, cocoa and sweetener are well beaten in a blender.
- The swollen gelatin is melted with the remaining milk in a water bath.
- The resulting mass is poured into the cottage cheese. Very finely chopped berries (half) are also sent there.
- The remaining strawberries are laid out entirely in a springform pan and filled with a mixture of the remaining ingredients.
The treat will infuse in the refrigerator for at least 6-7 hours.
No bake recipe
Most often, no-bake recipes combine gelatin and cream cheese. Ingredients: 290 g shortbread cookies, half a kilo of cheese, half a stick of butter, 1 tbsp. very heavy cream, 130 g granulated sugar, 28 g gelatin, 1 tbsp. natural strawberry juice, 380 g of fresh berries.
- Gelatin (10 g) is poured with strawberry juice and left for an hour.
- Cookie crumbs are combined with melted butter. The resulting homogeneous mass is compacted into a split mold. A container of 22-24 cm is sufficient. The base is sent to the cold.
- The berries are finely chopped. A few pieces are left to decorate the dessert.
- Gelatin (18 g) with a small amount of water is heated until completely dissolved.
- The cream is whipped with sand to stable peaks and combined with the cheese. Gelatin is poured into the resulting cream. All ingredients are mixed well. Berry pieces are also poured in there.
- The creamy-strawberry mixture is placed on a cookie base. It should stand for 10-12 minutes in the freezer.
- Gelatin with juice is heated until completely dissolved.
- The base of the cake is covered with slices of berries, left for decoration. A thin layer of jelly is poured on top. The form is put back into the freezer for a couple of minutes. This will prevent the berries from floating in the next step.
- The remaining jelly is poured over the dessert.
No-bake strawberry cheesecake will sit in the refrigerator overnight before serving.
No-bake cheesecake with mint and shortcrust pastry base
Fresh mint enhances the aroma of the treat. Ingredients: 190 g cream cheese, a pinch of vanillin, small. a spoonful of gelatin, 4 large spoons of granulated sugar, 220 g of fresh strawberries, a few mint leaves, a white chocolate bar, 30 ml of cream, half a stick of butter, 275 g of shortbread cookies.
- Strawberries are whipped with sugar into puree. Melt gelatin in a small amount of liquid (ordinary water) is poured over the berries.
- The chocolate is finely broken and mixed with cream. Next, the ingredients are whipped. Vanillin and cheese are also added there during the process. The cream should stand on the middle shelf of the refrigerator for a couple of hours.
- The cookies crumble and combine with the liquid butter. The prepared base is placed into molds. Cream with chocolate is poured on top and the last layer is berry mass.
The dessert is decorated with mint and placed on the top shelf of the refrigerator until it hardens.
Cooking in a slow cooker
With a “smart pan” it will be even easier to prepare a delicacy. Ingredients: 160 g of cookies, half a stick of butter, 430 g of mascarpone and the same amount of strawberries, 2 pcs. selected eggs, 60 g of sand (sugar), a large spoon of gelatin, half a glass of filtered, not cold water.
- Cookies crushed with a blender are poured with liquid oil. The mass is kneaded by hand and placed in a device container covered with paper (special parchment for baking).
- Cream cheese is whipped with sand and eggs. Half of the finely chopped strawberries are poured in there.
- The creamy mixture is poured onto the base. The treat is baked in a suitable mode for 50 minutes.
- The remaining strawberries are crushed with a blender and combined with gelatin diluted in water. The resulting mass is poured over the finished, slightly cooled baked goods.
- The dessert will sit in the refrigerator for another couple of hours.
Decorate the resulting baked goods beautifully with blueberries.
This dessert is called nothing more than “Cheesecake funky, sans chichi ni tralala” (Funky cheesecake, no fuss or hype). Delicious, bright, funny in design! It is made in one large mold 25x10 cm, or in several portioned molds. The second option seems to me much more convenient, since this dessert is difficult to get out of the mold and must be served directly in it.
A few points: Christophe uses sabl?s coco Bonne Maman as a sand base, i.e. ready-made coconut cookies. I don’t have anything like this, and I don’t like to buy anything ready-made from the store, so I made the cookies myself. I also changed the presentation a little.
Ingredients for 6 servings:
Coconut shortbread:
120 g flour
4 g baking powder
20 g powdered sugar
110 g butter at room temperature
20 g coconut flakes
4 g fleur de sel (or a pinch of regular salt)
40 g soft butter (for the second stage of working with cookies)
435 g Philadelphia cream cheese
110 g powdered sugar
100 g eggs (about 2 pcs)
30 g heavy cream
20 g egg yolk (about 1 piece)
4 g flour
Strawberry layer:
125 g strawberries
10 g sugar
1 pinch NH pectin
Vanilla Chantilly cream with lime:
200 g cream
80 g Philadelphia cream cheese
10 g sugar
zest of 1 lime
1/2 vanilla pod
Decor:
1 lime
1 basket of strawberries
1 basket of strawberries
A few basil or mint leaves
Preparation:
Coconut shortbread:
Mix all dry ingredients. Add cooled butter cut into pieces. Knead the dough. If your dough crumbles too much, add a little cold water.
Roll the shortbread dough into a ball and refrigerate for 30 minutes.
Preheat the oven to 165C.
After the time has passed, roll out your coconut dough into a layer 0.3 cm thick.
Cut everything into pieces, not very large, but not very small. Place on a baking sheet lined with parchment paper.
Bake in the preheated oven until golden brown, about 15 minutes.
Let the finished cookies cool completely, then crumble into fine crumbs and mix with 40 g of butter.
Place in an even layer in the pan or ramekins.
Preheat the oven to 85C.
Mix all the ingredients with a whisk or at low speed mixer for just a few seconds, just until combined.
Distribute among the molds, leaving about 0.4 cm short of the edge.
Bake your cheesecake in a preheated oven for 45-50 minutes. It should look like creme brulee, i.e. shake slightly in the middle.
Let the cheesecake cool completely, then put it in the refrigerator.
Strawberry layer:
Puree the berries and bring to a boil over medium heat.
Mix sugar with pectin and pour in a thin stream into the hot puree. Boil the mixture for another 1 minute, stirring continuously.
Cool the resulting confiture in a cold water bath and spread over the surface of the cheesecake.
Vanilla lime cream:
Beat all ingredients with a mixer.
Decor and presentation:
Decorate the dessert with berries and place a formed cream ball next to it.
Serve the dessert well chilled.
Enjoy your tea!
Beat everything with an immersion blender until smooth. Continuing to beat, add raw eggs one at a time, each egg should mix well with the curd mass.
Place the entire structure in an oven preheated to 150-160 degrees for 50-60 minutes. If the top of the cheesecake starts to bake, cover it with a sheet of foil - we want the top of the pie to remain light. The readiness of the cheesecake is checked by shaking slightly - the curd layer should be dense, only the middle can vibrate a little. Remove the cheesecake pan from the water, turn off the oven and leave the cake in it for another 30 minutes. After this, remove the foil from the pan and let the cheesecake cool. Next, place the curd cheesecake directly in the mold in the refrigerator for a couple of hours.
Chop the strawberries as you like and place them in a layer on top of the cheesecake.
To make the cut of the cheesecake smooth and beautiful, you need to cut it with a hot knife blade. Try it, it's incredibly tasty!
Enjoy your meal!
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