Strawberry cheesecake
Ingredients
Base
- 300 gr biscuits
- 120 gr butter
Filling
- 900 gr cream cheese
- 225 gr sugar
- 115 gr yoghurt
- 8 gr vanilla flavour
- 5 eggs
- 30 gr white flour
Topping
- 225 gr strawberry jam
- 250 gr strawberries
- 50 gr white chocolate
- 12 mint tops
Instructions
Base
- Heat the oven to 130 ºC, grease the spring form with butter and line bottom and sides with baking paper.
- Melt the butter. Crush the biscuits and mix with the melted butter. Spread the crumps over the bottom of the tin and press them down.
- Store the tin with crumble bottom in the fridge till further use so the butter sets.
Filling
- Mix the cream cheese, sugar, yoghurt, and vanilla flavour until combined. Beat first the eggs one by one and then the flour in this mixture until combined.
- Pour the filling on the crumble bottom.
- Bake the cheesecake in the oven for about 1 hour or until set. A skewer inserted in the centre comes out clean.
- Remove the cheesecake from the oven, cool to room temperature and store in the fridge.
Topping
- When ready to serve, remove the spring form rim. Portion the cheesecake.
- Spread the strawberry jam on top of the cheesecake.
- Decorate with the fresh strawberries, the grated white chocolate and sprigs of mint.
Stuff to know
This cheesecake recipe is enough for a spring form with a 26 cm Ø and yields 12 to 16 portions.
Prepare the cheesecake well in advance so that is has time to cool.
The cheescake is cooked when a skewer inserted in the centre comes out clean.
Use the biscuits you like: digestives, chocolate chips, bourbons, etc.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr strawberry jam until combined. Pour this on top of the cheesecake, decorate with the fresh strawberries and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.
Prepare the cheesecake well in advance so that is has time to cool.
The cheescake is cooked when a skewer inserted in the centre comes out clean.
Use the biscuits you like: digestives, chocolate chips, bourbons, etc.
An alternative topping is to soak 8 gr of leaf gelatine in ample cold water until hydrated. Warm 100 gr water without boiling, and stir in the gelatine to dissolve. Mix with 150 gr strawberry jam until combined. Pour this on top of the cheesecake, decorate with the fresh strawberries and let it set in the fridge for at least 2 hours. Decorate with the grated white chocolate and sprigs of mint when serving.
