Curd cheesecake with strawberries and lemon
12 servings
150 minutes
Strawberry and lemon cheesecake is an exquisite dessert that combines the tenderness of creamy cottage cheese, the freshness of strawberries, and the bright tartness of lemon. This dessert originated in European culinary tradition, inspired by classic cheesecakes but with a fruity twist. The crumbly base gives it a crunchy texture while the airy cottage cheese filling adds lightness. The strawberry layer topped with aromatic jelly glaze turns it into a true masterpiece, perfect for holidays and cozy family evenings. Each slice of this cheesecake offers a harmonious blend of sweetness, creamy texture, and refreshing fruity freshness, making it a favorite dessert for gourmets.
1
We knead the shortcrust pastry. The dough needs to be prepared quickly to stay cold. Mix the flour with the baking powder and vanilla sugar. Chop the cold butter finely. Sift evenly onto the work surface, make a well in the center, and place the egg yolk in it. Sprinkle the edges with sugar. Distribute the chopped butter over the flour. Quickly knead the dough with cold hands until a smooth soft mass is obtained, roll into a ball, cover, and refrigerate for 30 minutes.
- Wheat flour: 200 g
- Butter: 200 g
- Sugar: 250 g
- Egg yolk: 1 piece
- Vanilla sugar: 1 tablespoon
2
Preparing the filling. Drain the cottage cheese well. Separate 3 eggs into yolks and whites. Cut soft butter at room temperature into pieces and beat with sugar until frothy, then add 3 egg yolks. Add lemon juice and grated zest to the buttery mixture. Mix with cream and cottage cheese. Whip the egg whites to a stiff peak and add along with cornstarch.
- Soft cottage cheese: 500 g
- Chicken egg: 3 pieces
- Lemon: 0.5 piece
- Butter: 200 g
- Sugar: 250 g
- Whipped cream: 50 ml
- Starch: 50 g
3
Bake. Preheat the oven to 180 degrees. Take the dough out of the fridge, roll it out, and place it in a lightly greased round mold (28 cm) so that the edge of the crust is 3 cm high. Bake the crust for 15 minutes. Cover the crust with cottage cheese mass and bake on the lower rack of the oven for 1 hour.
- Butter: 200 g
4
We decorate. Wash the strawberries, remove the stems, and slice them into thin petals. Prepare the red glaze for the cake according to the instructions on the packet. Arrange the berries beautifully on the cake and carefully pour the red liquid from the center to the edges of the cake. Let the glaze set and allow the cake to cool. Optionally, decorate with whipped cream.
- Strawberry: 250 g
- Jelly for cake: 1 piece
- Whipped cream: 50 ml