Creamy Cheesecake with Strawberry Sauce in English

Prep TimeCook TimeRest TimeDifficultyServings
20 minutes1 hour 15 minutes5 hoursMedium12 slices
Best OccasionCuisine OriginBaking TemperatureDietary Considerations
Birthday, Special Occasion, PotluckAmerican350°F (180°C)Vegetarian (can be made vegan with substitutions)
Estimated CostWhole Cheesecake PricePrice 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)

NutrientAmount per Serving
Calories490
Total Fat28g
Saturated Fat16g
Trans Fat0g
Cholesterol160mg
Sodium210mg
Total Carbohydrate52g
Dietary Fiber1g
Sugar35g
Protein7g