Strawberry Cheesecake
How do you prepare baked strawberry cheesecake?
Crush biscuits with melted butter and press into the pan. Beat cream cheese, ricotta, cream, sugar, and eggs until smooth. Pour over the base and bake at 180°C for one hour. Let the cake cool inside the oven, refrigerate for several hours, and serve topped with homemade strawberry compote.
When we talk about cheesecake, we know there are thousands of recipes: baked versions and no-bake versions, each with many different ingredients. However, they all share one presentation: a cookie base, a delicious cream in the center, and fruit jelly or topping on top. This one I am sharing is my favorite: deliciously creamy, not too sweet, and topped with strawberries.
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Servings: For a 24 cm pan, or a 22 cm pan if you want it taller.
Ingredients
- This one I am sharing is my favorite: deliciously creamy, not too sweet, and topped with strawberries.
- 300 g Digestive-style biscuits
- 125 g butter
- 500 g cream cheese
- 150 g ricotta
- 50 ml whipping cream
- 130 g sugar
- 3 eggs
- Pinch of vanilla
- 350 g strawberries
- 2 tablespoons sugar
- Optional: 1 teaspoon agar-agar
Instructions
Start by preparing the base: place the biscuits in a blender or food processor and process until reduced to crumbs.
Place them in a bowl, melt the butter, and pour it over the biscuits. Mix until everything is well combined.
Line a 24 cm or 22 cm pan with parchment paper and transfer the crushed biscuits with butter to form the base. Press with the back of a spoon and level until the surface is smooth. Refrigerate while preparing the filling.
Preheat the oven to 180°C (350°F). In a large bowl, add the cream cheese and the ricotta passed through a sieve so no lumps form.
Also add the whipping cream, sugar, pinch of vanilla, and one egg. Beat with a hand whisk until you have a smooth cream.
Next, add the remaining two eggs, one at a time, and whisk.
Stir well until you obtain a smooth cream.
Remove the pan with the base from the refrigerator and pour in the filling. Bake in the hot oven for 1 hour.
While it bakes, prepare the topping. Chop the strawberries, leaving some aside for decoration. Place them in a small pot and add the two tablespoons of sugar.
Cook over medium heat for about 10 minutes. Remove from the heat and let cool. Once it reaches room temperature, add the agar-agar if desired, to thicken it.
Once our cheesecake is baked, turn off the oven and let it cool inside the oven for about 1 hour, so it cools slowly and does not undergo a sudden temperature change. After that time, remove it from the oven and let it cool completely at room temperature. Cover with plastic wrap and transfer to the refrigerator for at least 3-4 hours (ideally, make it the day before and let it rest overnight).
When you remove it from the refrigerator, unmold it and place it on a plate. Decorate with the strawberry topping and fresh fruit.
Enjoy with your favorite drink.
Enjoy your meal!
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- This one I am sharing is my favorite: deliciously creamy, not too sweet, and topped with strawberries.
- 300 g Digestive-style biscuits
- 125 g butter
- 500 g cream cheese
- 150 g ricotta
- 50 ml whipping cream
- 130 g sugar
- 3 eggs
- Pinch of vanilla
- 350 g strawberries
- 2 tablespoons sugar
- Optional: 1 teaspoon agar-agar