Cookie Cheesecake with Strawberries
12 servings
30 minutes
Strawberry cookie cheesecake is a delightful embodiment of American pastry tradition with a touch of lightness and airiness. The base made of crispy cookies soaked in butter contrasts with the delicate creamy layer of mascarpone. Spicy notes of cinnamon and nutmeg add depth to the flavor, while lemon juice provides freshness. Slowly baked, it acquires a velvety texture while remaining light and weightless. Topped with whipped cream and fresh strawberries, it delights the eye and fills the air with the aroma of a summer garden. This dessert is perfect for special occasions or a cozy evening with a cup of tea. Each spoonful of this cheesecake is a journey into a world of refined taste where tenderness, sweetness, and a hint of tartness create harmony.
1
Preheat the oven to 180 degrees.
2
Grease the pie pan with butter.
- Butter: 175 g
3
In a blender, crush the cookies to a crumbly state. Add softened butter and blend for another 10 seconds. Transfer the dough to a mold in an even layer and refrigerate for 1 hour.
- Cookie: 375 g
- Butter: 175 g
4
Beat mascarpone with sugar, add eggs and cream, and whip for 4 minutes. Add flour, cinnamon, nutmeg, lemon juice, and vanilla. Pour the mixture into a mold and bake for 1 hour without opening the oven.
- Mascarpone cheese: 500 g
- Cane sugar: 200 g
- Chicken egg: 4 pieces
- Whipped cream: 300 ml
- Wheat flour: 2 tablespoons
- Ground cinnamon: 1 teaspoon
- Nutmeg: 0.3 teaspoon
- Vanilla extract: 2 teaspoons
- Lemon juice: 1 tablespoon
5
Turn off the fire and leave the pie in the oven for 2 hours.
6
Then open the oven and leave it for another hour.
7
Remove and let cool overnight. Decorate with whipped cream, strawberries, and sprinkle with nutmeg.
- Whipped cream: 300 ml
- Strawberry: to taste
- Nutmeg: 0.3 teaspoon