Description: Dive into the world of creamy delight with my specially curated Strawberry Cheesecake recipe! It’s finally here, complete with a heavenly strawberry sauce (you’ll find the sauce recipe in a previous post).
Why You’ll Love This: This cheesecake combines a crunchy biscuit base with a smooth, rich cream cheese filling, all topped with a luscious strawberry sauce. It’s the perfect balance of sweet and tangy flavors, making it an irresistible treat for any occasion.
Perfect Occasion: Ideal for celebrations, gatherings, or just when you’re in the mood to treat yourself. This cheesecake is a showstopper and is sure to impress your guests with its elegant appearance and exquisite taste.
Decoration Tips: Garnish the cheesecake with fresh strawberry slices, mint leaves, or even edible flowers for an extra touch of elegance. A sprinkle of powdered sugar on top can also add to its visual appeal.
Ingredients: Base:
- 2 packets of Burçak biscuits (or similar)
- 90g butter
Cheesecake:
- 600g labneh (room temperature)
- 1 packet of cream
- 2 tablespoons flour
- ¾ cup sugar
- 3 eggs
- 1 packet of vanilla
Sauce:
- 400-500g strawberries
- ½ cup sugar
- 2 tablespoons lemon juice
- ½ packet of vanilla
- 1 heaping teaspoon of cornstarch
- 2 tablespoons water
Instructions:
- Line a 19 cm springform pan with parchment paper and wrap the outside with aluminum foil to prevent water from entering.
- Crush the biscuits into fine crumbs and mix with melted butter (add a spoon of milk if desired). Press evenly into the bottom of the pan.
- Preheat the oven to 160°C.
- For the cheesecake mixture, strain labneh and mix with sugar. Add cream, then flour and vanilla, mixing well. Add eggs one at a time, mixing after each addition.
- Pour the mixture onto the biscuit base. Tap the pan to remove air bubbles.
- Place the pan in a water bath and bake until the edges are set but the center slightly wobbles (about 60-70 minutes). Let it cool in the turned-off oven, first with the door closed for 20 minutes, then with the door slightly open for another 20 minutes. Then refrigerate.
- For the sauce, chop strawberries and cook with all sauce ingredients until the desired consistency is reached. If it thickens too much upon cooling, thin it with a bit of water.
- Pour the cooled sauce over the cheesecake.
Enjoy this heavenly Strawberry Cheesecake, a perfect blend of creamy and fruity flavors that will leave you wanting more!
