Strawberry Cheesecake Perfection

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:

  1. Line a 19 cm springform pan with parchment paper and wrap the outside with aluminum foil to prevent water from entering.
  2. 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.
  3. Preheat the oven to 160°C.
  4. 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.
  5. Pour the mixture onto the biscuit base. Tap the pan to remove air bubbles.
  6. 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.
  7. 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.
  8. 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!

content team

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