Strawberry Cheesecake Recipe
Category: Desserts
Serves: 6
This creamy strawberry cheesecake is a perfect treat for any occasion. With a decadent base made of chocolate cookies and a smooth, rich filling of mascarpone and ricotta cheese, topped with fresh strawberries, it’s a delightful combination of textures and flavors that will please any palate. Here’s how to prepare this delicious dessert.
Ingredients:
For the Base:
| Ingredient | Quantity |
|---|---|
| Chocolate Digestive Biscuits | 150g |
| Butter (melted) | 70g |
| Brown Sugar | 40g |
For the Cream Cheese Filling:
| Ingredient | Quantity |
|---|---|
| Strawberries | 250g |
| Mascarpone Cheese | 250g |
| Cow’s Milk Ricotta Cheese | 500g |
| Fresh Heavy Cream | 50g |
| Powdered Sugar | 150g |
| Gelatin Sheets | 10g |
For Decoration:
| Ingredient | Quantity |
|---|---|
| Fresh Strawberries | As needed |
| Chocolate Digestive Biscuits | As needed |
Instructions:
Step 1: Prepare the Base
Start by preparing the cheesecake base. Begin by melting the butter over low heat or in the microwave, then let it cool slightly. In a food processor, crush the chocolate digestive biscuits until they become fine crumbs. Add the brown sugar to the crumbs and mix. Once the butter is cooled, pour it over the biscuit mixture and stir well until everything is evenly combined.
Transfer the mixture into a springform pan, pressing it firmly into the bottom to form an even layer. If you don’t have acetate sheets, parchment paper can be used as an alternative. Once the base is well compacted, place the pan in the refrigerator for at least 1 hour to set.
Step 2: Prepare the Cream Cheese Filling
While the base is chilling, prepare the cheesecake filling. Start by washing the strawberries, removing the green tops, and then blending them in a food processor to make a smooth strawberry puree. Once pureed, pass the mixture through a fine sieve to remove any seeds, and set the strawberry sauce aside.
Next, combine the ricotta and mascarpone cheeses in a large bowl. Use a spatula to gently mix them until they are soft and smooth. Gradually sift in the powdered sugar, mixing it in bit by bit, until the mixture is creamy and well-blended.
Meanwhile, soak the gelatin sheets in cold water for a few minutes to soften. Heat the fresh cream in a small saucepan over medium heat, and as soon as it begins to boil, remove it from the heat. Squeeze the excess water from the gelatin sheets and stir them into the hot cream until fully dissolved. Let the mixture cool slightly.
Once the cream and gelatin mixture has cooled, pour it into the cream cheese mixture. Gently fold it in using a spatula until everything is well combined. Then, carefully stir in the strawberry sauce until you have a smooth, uniformly colored mixture.
Step 3: Assemble the Cheesecake
Remove the prepared base from the fridge and pour the creamy filling over it. Use a spatula to spread it evenly. Place the cheesecake back in the refrigerator and allow it to set for at least 2 hours, or until the filling is firm.
Step 4: Decorate and Serve
After the cheesecake has chilled and set, carefully remove the springform pan and acetate (if used) around the edges. Transfer the cheesecake to a serving platter.
For the finishing touch, decorate the top of the cheesecake with fresh strawberries and, if desired, crumble a few extra chocolate biscuits on top for added texture.
Now your strawberry cheesecake is ready to be enjoyed! This dessert is best served chilled, making it perfect for a summer gathering, special occasion, or simply as a treat to enjoy with family and friends.
Pro Tips:
- You can use a different fruit puree, like raspberries or blueberries, if you prefer a different flavor.
- For an extra smooth cheesecake, make sure the mascarpone and ricotta are at room temperature before mixing.
- If you want to add some crunch, consider sprinkling some crushed nuts or chocolate shavings on top before serving.
Enjoy your homemade strawberry cheesecake, a dessert that’s sure to impress!
