Airy Strawberry Cheesecake
12 servings
180 minutes
Airy strawberry cheesecake is a delicate treat inspired by American culinary tradition. Its velvety texture, creamy flavor, and subtle strawberry notes make it an exquisite dessert for special occasions. The base is a crispy cookie crust soaked in melted butter, while the filling is a harmonious blend of cream cheese, eggs, and vanilla. The cheesecake is baked in a water bath, giving it incredible tenderness. The finishing touch is a strawberry layer that adorns the surface and adds freshness to the dessert. A gelatin glaze enhances its beauty, making it even more appetizing. This cheesecake delights not only with its taste but also turns each slice into a small celebration. It is perfect for cozy family tea times as well as festive evenings.
1
Break the cookies and place them in a blender or food processor. Crush the cookies into crumbs.
- Yubileynoye biscuits: 300 g
2
Melt the butter, add it to the cookie crumbs, and mix well.
- Clarified butter (ghee): 150 g
3
Place the mass at the bottom of the mold (mine is 23 cm), level it, shape the edges, and pack it well. (I packed it with a glass). Put it in the fridge for 30 minutes.
4
Chop the strawberries (100 g) in a blender or strain through a sieve until pureed.
- Strawberry: 150 g
5
Take the cream cheese (I used Natura classic cheese) out of the fridge beforehand; it should be at room temperature. Whip the cream cheese with a mixer for 5 minutes.
- Cream cheese (Philadelphia): 650 g
6
Add chicken eggs, 100 g of sugar, and vanillin.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Vanillin: pinch
7
Carefully mix the mixture with a whisk or spatula, without beating. The less you mix the batter after adding the eggs, the better your chances of getting a beautiful cheesecake.
8
Pour the obtained mass onto the base. It will be frozen when taken out of the refrigerator.
9
Carefully pour strawberry puree on top and mix gently with a toothpick or stick, leaving swirls.
10
The cheesecake should be baked in a water bath. For this, tightly wrap the cheesecake pan with foil to prevent water from getting in. Place the cheesecake pan in a deep baking tray or a larger pan with hot water. The water should reach halfway up the cheesecake pan. If you don't have a deep baking tray or larger pan, you can place any container with hot water on the lower rack under the cheesecake. Preheat the oven to 160 degrees and bake the cheesecake for 50–60 minutes. To check if it's done, gently shake (do not open) the oven door; the center of the cheesecake should jiggle about 2–3 cm in diameter. Turn off the oven and leave the cheesecake inside until completely cool, then refrigerate for 4–5 hours.
11
Soak gelatin in a glass of cold water and let it swell for the time indicated on the package. Pour the swollen gelatin into a saucepan, add 2 tablespoons of sugar, lemon juice, and a bit of compote for color, preferably red, and heat until the gelatin is completely dissolved. Cool down.
- Gelatin: 2 tablespoons
- Sugar: 2 tablespoons
- Lemon juice: 1 tablespoon
12
Decorate the surface of the finished, completely cooled cheesecake with halved strawberries, pour jelly over it, and place it in the refrigerator until the jelly is fully set.
- Strawberry: 150 g
