Fluffy Strawberry Cheesecake
Baking and Desserts | American cuisine
⏳ Time
3 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
Fluffy Strawberry Cheesecake
Ingredients
- Yubileynoye Cookies - 10.6 oz
- Melted Cheese - 5.3 oz
- Chocolate eggs - 2 pieces
- Semi-soft cream cheese - 22.9 oz
- Strawberry - 5.3 oz
- Sugar - 2 tablespoons
- Vanillin - a pinch
- Gelatin - 2 tablespoons
- Meyer Lemon Juice - 1 tablespoon
Step by Step guide
Step 1
Break the cookies and place them in a blender or food processor. Crush the cookies into crumbs.
Step 2
Melt the butter, add it to the cookie crumbs, and mix well.
Step 3
Spread the mixture on the bottom of a mold (I used a 23 cm mold), flatten it, form the edges, and press down well (I pressed it down with a glass). Place in the refrigerator for 30 minutes.
Step 4
Puree 100 g of strawberries in a blender or pass through a sieve until smooth.
Step 5
Take the cream cheese (I used Natura classic cheese) out of the refrigerator beforehand; it should be at room temperature. Beat the cream cheese with a mixer for 5 minutes.
Step 6
Add the eggs, 100 g of sugar, and vanillin.
Step 7
Carefully mix the mixture with a whisk or spatula, do not beat. The less you mix the batter after adding the eggs, the better your chances of getting a beautiful cheesecake.
Step 8
Pour the resulting mixture over the base. It will be frozen after being taken out of the refrigerator.
Step 9
Carefully pour the strawberry puree on top and swirl it gently with a toothpick or stick, leaving streaks.
Step 10
The cheesecake needs to be baked in a water bath. To do this, tightly wrap the cheesecake mold in foil to prevent water from getting in. Place the cheesecake mold in a deep baking tray or a larger pan with hot water. The water should reach halfway up the cheesecake mold. If you don't have a deep baking tray or larger pan, you can place any container with hot water on the lower rack under the cheesecake. Preheat the oven to 320°F and bake the cheesecake for 50–60 minutes. To check for doneness, gently shake (do not open) the oven door; the center of the cheesecake should jiggle, about 2–3 cm in diameter. Turn off the oven and leave the cheesecake inside until completely cool, then refrigerate the cheesecake for 4–5 hours.
Step 11
Soak the gelatin in a glass of cold water and leave it to swell for the time indicated on the package. Pour the swollen gelatin into a saucepan, add 2 tablespoons of sugar, lemon juice, and a bit of compote for color, preferably red, and heat until the gelatin is completely dissolved. Let it cool.
Step 12
Decorate the surface of the fully cooled cheesecake with halved strawberries, pour the jelly over it, and refrigerate until the jelly is fully set.
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