Strawberry meringue cheesecake
8 servings
120 minutes
Strawberry cheesecake with meringue is the embodiment of tenderness and sweet perfection in British cuisine. This dessert combines the lightness of meringue, creamy filling, and a bright sweet-sour note of strawberries. The origins of cheesecake trace back to ancient Greece, but the modern British version has gained elegance through the combination of a soft cheese layer and fruit mousse. Its flavor is a harmony of creamy tenderness and refreshing berry freshness with a hint of vanilla. An important feature is the contrast of textures: crispy meringue at the bottom, soft creamy layer, and silky strawberry mousse. This cheesecake is perfect for sophisticated tea parties or romantic evenings, and after chilling it becomes even richer, revealing all facets of flavor.
1
Wash the strawberries, set aside 5–7 for decoration. Remove the stems from the remaining berries and blend them.
- Strawberry: 400 g
2
Soak gelatin in a few tablespoons of cold water for 5 minutes. Then pour in 150 ml of boiling water. Mix well. Add sugar to the whipped berries.
- Gelatin: 15 g
- Sugar: 2 tablespoons
3
Lightly whip the strawberries with sugar, add water with gelatin. Blend again. Place the mixture of water, strawberries, and gelatin in the fridge for half an hour to thicken. In a large bowl, mix cream, vanilla, cornstarch, and beat in the eggs.
- Strawberry: 400 g
- Gelatin: 15 g
- Sugar: 2 tablespoons
- Butter cream: 1 kg
- Vanillin: 1 teaspoon
- Potato starch: 2 tablespoons
- Chicken egg: 3 pieces
4
Beat the mixture with a mixer or whisk until smooth.
5
Preheat the oven to 200 degrees. Line the bottom of a springform pan with parchment paper. Crush the meringue with your hands.
- Meringue: 20 pieces
6
Crushed meringue is placed at the bottom of the mold. This is the bottom layer of the strawberry cheesecake.
- Meringue: 20 pieces
7
Cover the meringue layer with creamy dough.
- Butter cream: 1 kg
8
Bake the cheesecake at 200 degrees for 10 minutes, then lower the temperature to 150 and bake for another 40 minutes. Once the surface of the cheesecake sets (is not liquid), turn off the oven. Leave the cheesecake in the turned-off oven for another 10 minutes.
9
Leave the cheesecake in the mold until it cools.
10
Spread a layer of strawberry mousse on the cooled cheesecake. Smooth it out. Cover with foil and refrigerate for a few hours (preferably overnight).
- Strawberry: 400 g
11
When the strawberry cheesecake has set and cooled, carefully run a knife around the edges to detach it from the mold.