This Strawberry Cheesecake recipe may be a hit with everyone! it’s a buttery cracker crust, a creamy cheesecake filling, a sweet and tangy soured cream topping, and finished with a fresh strawberry sauce. I’m sharing my favorite strawberry cheesecake recipe. I do know making cheesecake at home can seem daunting, but I promise you can easily make it at your home.
There’s really nothing fancy with today’s recipe. It’s simple, light, and fresh. you’ll likely be ready to enjoy quite one slice without feeling caught up and heavy. You’ll love how the sauce slowly lowers the cheesecake with each bite, and how the filling is creamy and rich, but it’s a little fluffy instead of heavy and dense.
What is strawberry cheesecake?
This strawberry cheesecake has a creamy cheesecake with fresh cream strawberry sauce on the graham cracker layer. This creamy strawberry cheesecake recipe is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then refrigerate it for at least 4 hours before serving.
If you are a big fan of desserts you can also try our following recipes.
Origin of strawberry cheesecake recipe
An old kind of strawberry cheesecake recipe may are a popular dish in old Greece even before Romans’ reception of it with the victory of Greece. The soonest bore witness to make reference to of a cheesecake is by the Greek doctor Aegimus (fifth century BCE), who composed a book on the craft of making cheesecakes. An increasingly present-day adaptation is found in Forme of Cury, an English cookbook from 1390. On this premise, cook Heston Blumenthal has contended that strawberry cheesecake recipe is an English invention.
Strawberry cheesecake recipe
Strawberry cheesecake recipeCourse: DessertCuisine: AmericanDifficulty: Easy
This strawberry cheesecake recipe creamy cheesecake with fresh cream strawberry sauce on the graham cracker layer.
60g unsalted butter
200g oat biscuits
1 egg white, lightly beaten
20g toasted flaked almonds
840g full-fat soft cheese, at room temperature
200g caster sugar
1 tsp vanilla bean paste
2 tbsp plain flour
50ml double cream
150ml soured cream
2 tbsp lemon juice
3 tbsp caster sugar
- Preheat the oven to 180 ̊C, gas mark 4. Grease a deep 23cm springform cake tin; line the base baking parchment, then the side in order that it sits 3cm above the rim. For the bottom, put the biscuits and nuts during a plastic food bag and bash to crumbs with a kitchen utensil. Pour into a bowl and blend within the melted butter. Tip into the tin and even out with the rear of a spoon. Bake for five minutes, then brush with touch albumen and bake for two minutes. Cool while you create the filling.
- Lower the oven to 140 ̊C, gas mark 1; put a roasting tin half-filled with water on rock bottom shelf. Put the soft cheese, sugar, vanilla and flour during a large bowl and slowly beat to a thick, smooth mixture using electric beaters. Mix within the double and soured creams until incorporated. Slowly hammer in the 4 whole eggs, one at a time, ensuring each is fully incorporated before adding subsequent. Finally, hammer in the two egg yolks, juice and a pinch of salt.
- Pour the mixture over the cool base. Bake on the center shelf of the oven for 1 hour20 minutes, until set but still with a mild wobble within the middle. Turn the oven off, but leave the cheesecake inside for a minimum of 45 minutes. Remove from the oven and funky to temperature , then chill for a minimum of 4 hours, or overnight. If the highest has cracked, use a spatula dipped in predicament to softly push the cracks together and smooth.
- For the topping, put the strawberries, sugar and three tbsp water during a pan over a medium heat; simmer for 5–8 minutes, until the sugar has melted and therefore the strawberries have softened slightly but still hold their shape. Pick the berries out of the pan and put aside , then happen the warmth and bubble the sauce down for a moment to a thick syrup. Arrange the strawberries over the highest of the cheesecake then glaze with the syrup.