Curd cheesecake with strawberries
6 servings
255 minutes
Strawberry cheesecake is the embodiment of tenderness and sophistication, a popular dessert of American cuisine. Its base of crispy shortbread cookies soaked in butter provides a pleasant contrast to the airy cheese cream. The light acidity of lemon complements the sweetness of strawberry jelly, creating a balance of flavors. This dessert not only delights the taste but also captivates with its aesthetics: thin slices of fresh strawberries adorn the surface, turning it into a culinary masterpiece. Perfect for festive occasions or cozy family gatherings. Its creamy texture melts smoothly in the mouth, leaving an unforgettable pleasure. Strawberry cheesecake is a harmony of simplicity and elegance that conquers the hearts of sweet lovers.
1
To prepare the cheesecake base, mix butter with cookies in a food processor until smooth.
- Butter: 100 g
- Yubileynoye biscuits: 300 g
2
Place the obtained mass in a round removable mold with a diameter of 26 cm (or any other) and distribute it evenly, pressing it down to form a base. Put it in the refrigerator for an hour.
3
Dissolve gelatin in 50 ml of boiling water and let it cool slightly (or place it in a water bath, stirring until fully dissolved). In a food processor, grind the cottage cheese until a homogeneous curd mass is formed.
- Gelatin: 25 g
- Curd cheese (tvorog): 500 g
4
Whip the obtained cottage cheese mass, cream, and sugar with a mixer. Depending on your taste preferences, you can increase or decrease the amount of sugar.
- Cream 30% fat: 400 ml
- Sugar: 200 g
5
Add the pre-prepared gelatin, juice of one lemon, and vanillin. Whisk well! Spread the resulting mixture onto the prepared base and place it in the refrigerator for an hour.
- Gelatin: 25 g
- Lemon: 1 piece
- Vanillin: 1 teaspoon
6
Now thinly slice the strawberries and cover the entire surface of the cheesecake, pouring strawberry jelly over it. Then place the cheesecake in the refrigerator for an hour, after which it will be ready.
- Strawberry: 200 g
- Strawberry jelly: 100 g