Name: Strawberry Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 250 g cream cheese; 1/2 cup (100 g) granulated sugar; 1/3 cup + 1.5 tbsp (60 g) flour; 1/2 cup (120 g) milk; 1/2 cup (120 g) cream; 1 egg; 1 lemon zest; For the strawberry sauce:1 kg fresh strawberries (whole or halved); 1/4 cup granulated sugar; 1 tbsp lemon juice; 1 tbsp cornstarch

Cheesecake, which is on the menu of patisseries, is a dessert that can be made easily at home as well. The homeland of cheesecake is known as New York, but the story of cheesecake goes back many years. Cheesecake originated on the Greek island of Samos. There are many options, such as strawberry, lemon, caramel, and San Sebastian. If the ingredients are ready, let's move on to the strawberry cheesecake recipe!

Strawberry Cheesecake

Instructions Hide Photos

For the crust, grind 1 packet of oat biscuits with your hands or a mixer until they turn into crumbs.
Mix the biscuit crumbs with 60 g (about 6 tablespoons) of melted butter. Spread it on the bottom and sides of the mold by pressing it with your hands.
You can decrease or increase the amount of biscuit or butter. Also, if you have cookies on hand, you can crush them into crumbs with a mixer and use them.
You can keep the mold in the fridge to freeze the biscuit base until you prepare the cheese mixture. Turn on the oven to warm up to 130 degrees.
First, mix the grated lemon peels with sugar and set aside. In a deep bowl, whip the cream with a mixer until it solidifies.
Add the milk, cream cheese, and egg one by one and whisk for 2 more minutes until they are all mixed together. Finally, add the sugar and flour and whisk until it is smooth.
Pour the cheese mixture into the mold you took out of the fridge. When you hold the mold with both hands on the sides and hit the counter a few times, you will remove the air bubbles in this way.
Place your cheesecake mold in the center of the baking tray. Add warm water about a finger thick and place the tray on the bottom level of the oven.
Do not open the oven door for at least 40 minutes. After 40 minutes, open the oven door, let the steam escape, and close it again.
Repeat at 15-minute intervals and bake for 1–1.5 hours on average, until the top is firm. The cooked cheesecake should be refrigerated overnight to get completely cooled and set.
For the strawberry sauce, mix strawberries, sugar, lemon juice, and cornstarch in a saucepan. Let it boil over medium heat.
Reduce the heat and cook for 6–8 minutes, or until the mixture thickens. Remove from the heat and leave to cool.

Expert Tips

The measurements are for an average 20-cm springform pan. You can double the amounts for a larger mold.
To prepare your mold, first place aluminum foil on the bottom and baking paper on top of each other.
Place these two in the middle of your clamp mold and lock the clamp. Cover your entire mold again with aluminum foil from the outside.

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