Strawberry Cheesecake
8 servings
480 minutes
Strawberry cheesecake is a delicate dessert that combines a fluffy cheese filling and a crunchy cookie base. Its history dates back to ancient Greece, but it became popular in its modern form thanks to American cuisine. The creamy taste of Philadelphia cheese harmoniously complements the sweetness of powdered sugar and the light aroma of vanilla. Fresh strawberries add a refreshing tartness to the dessert, making it an ideal treat for warm summer evenings. The cheesecake requires no baking, and its texture remains soft and velvety. It is served chilled, making it an excellent choice for festive occasions or cozy tea gatherings. The sweet strawberry topping completes the composition, turning each bite into true delight.
1
Crush the cookies into crumbs in a blender. Mix the prepared crumbs well with melted butter in a separate bowl.
- Wholemeal biscuits: 300 g
- Butter: 100 g
2
Line the bottom of the mold with baking paper and press the butter crumbs well. Set aside in the refrigerator for an hour.
3
At this time, carefully beat the cheese, powdered sugar, and vanilla powder, gradually adding the cream. The main thing is to watch the thickness. If beaten too long, the cheese mixture will become too liquid.
- Cream cheese (Philadelphia): 600 g
- Icing sugar: 100 g
- Vanilla pod: to taste
- Cream 30% fat: 200 ml
4
Spread the prepared cheese mass over the cookies and evenly distribute it across the surface. Place it in the refrigerator for a few hours.
5
To prepare the topping, take a few strawberries and blend them with 25 grams of powdered sugar and one tablespoon of water. Send it to the refrigerator.
- Strawberry: 400 g
- Icing sugar: 100 g
6
We pour topping over the ready chilled cheesecake and decorate it with strawberries.
- Strawberry: 400 g