For a 4-inch Round Cheesecake:
Cheesecake Filling:
- 113g of Room-Temperature Cream Cheese
- 3g of Cornstarch
- 26g of Sour Cream or Plain Yogurt
- 100g of Room-Temperature Condensed Milk
- 5g of Lemon Juice
- 1/2 teaspoon of Vanilla Extract
- 20g of Granulated Sugar
- 10g of Strawberry Powder or 30g of Strawberry Jam
Crust:
- 110g of Crushed Digestive Biscuits or Graham Crackers
- 40g of Melted Butter
Preparation:
- Begin by preheating your oven to 325°F (165°C).
For the Crust:
- Blend the crushed digestive biscuits or graham crackers with the melted butter until the mixture takes on a sandy texture.
- Press this mixture into a 4-inch cake ring lined with parchment, creating a compact base about 1/2 inch thick.
- Bake this base for 10 minutes, then set it aside to cool.
For the Filling:
- Whip the cream cheese using an electric mixer until smooth.
- Gradually mix in the condensed milk, sugar, vanilla, and lemon juice.
- Then, blend in the strawberry powder or jam, and the sour cream combined with the cornstarch until you have a uniform filling.
Assembling:
- Pour the cheesecake filling onto the cooled crust and smooth out the top.
- Bake for 15-20 minutes, or until the filling is set but still slightly wobbly in the center.
- Let the cheesecake cool at room temperature for about 2 hours, then chill it in the refrigerator for 5-6 hours to set completely.
Finishing Touches:
- Gently remove the cheesecake from the ring.
- Top with fresh, sliced strawberries for a burst of freshness and a beautiful presentation.
Serve this luxurious cheesecake to your special someone and revel in the sweet celebration of love and dessert. Enjoy!
