Creamy Cheesecake with Strawberry Sauce in English

Prep Time	Cook Time	Rest Time	Difficulty	Servings
20 minutes	1 hour 15 minutes	5 hours	Medium	12 slices

Best Occasion	Cuisine Origin	Baking Temperature	Dietary Considerations
Birthday, Special Occasion, Potluck	American	350°F (180°C)	Vegetarian (can be made vegan with substitutions)

Estimated Cost	Whole Cheesecake Price	Price per Slice
$15	$30-$40	$2.50-$3.50

Ingredients

For the crust:

• 3 cups of cookies (you can use tea biscuits, vanilla wafers, or digestive biscuits)
• 1/2 cup of granulated sugar
• 1/2 cup of melted butter

For the cheesecake filling:

• 2 (8-ounce) packages of cream cheese at room temperature
• 1 cup of granulated sugar
• 1 teaspoon of vanilla extract
• 1 tablespoon of lemon juice
• 4 large eggs at room temperature
• 1/4 cup of cornstarch
• 1 cup of heavy cream

For the strawberry sauce:

• 1 cup of fresh strawberries, quartered
• 1/2 cup of granulated sugar
• 1 tablespoon of lemon juice
• 1 tablespoon of cornstarch

For the whipped cream (optional):

• 1 cup of heavy cream
• 1/2 teaspoon of vanilla extract
• 1/4 cup of powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C). Prepare a 9-inch (23 cm) springform pan with parchment paper.
2. Make the crust: Crush the cookies in a food processor until you have fine crumbs. In a medium bowl, combine the cookie crumbs with the sugar and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes and let cool.
3. Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the vanilla, lemon juice, and eggs one at a time, beating well after each addition. In a small bowl, whisk together the cornstarch. Add to the cream cheese mixture and mix until incorporated. Pour the mixture over the cooled crust.
4. Make the strawberry sauce: In a medium saucepan, combine the strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened and the strawberries are soft, about 5 minutes. Let cool slightly.
5. Decorate the cheesecake: Pour the strawberry sauce over the cheesecake filling and use a toothpick or knife to swirl. Bake for about 1 hour, or until the edges are set but the center is still slightly soft.
6. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then, let it cool completely in the refrigerator for at least 5 hours.
7. Make the whipped cream (optional): Whip the heavy cream, vanilla, and powdered sugar until stiff peaks form. Decorate the cooled cheesecake with the whipped cream and fresh strawberries, if desired.

Tips

• Make sure to use cream cheese at room temperature for a smooth mixture.
• Use a springform pan for easy removal of the cheesecake.
• Let the cheesecake cool completely in the refrigerator before serving.
• For a gluten-free cheesecake, use gluten-free cookies.
• To freeze the cheesecake, bake it according to the instructions, let it cool completely, and wrap it in plastic wrap. The cheesecake can be frozen for up to 3 months.

Notes

• This recipe is for a 9-inch (23 cm) cheesecake. If you use a larger or smaller pan, the baking time may vary.
• The cheesecake can be decorated with other fresh fruits, such as raspberries or blueberries.

Nutrition Facts (per slice)

Nutrient	Amount per Serving
Calories	490
Total Fat	28g
Saturated Fat	16g
Trans Fat	0g
Cholesterol	160mg
Sodium	210mg
Total Carbohydrate	52g
Dietary Fiber	1g
Sugar	35g
Protein	7g