Crusty in the bottom, soft in the middle, juicy and fresh on the top, this easy strawberry cheesecake recipe gives you all the pleasures you expect from a dessert.
A great addict of strawberries, my son insisted on getting some from the supermarket. Normally, the best season for strawberries starts from May and lasts until September. But luckily we can have strawberries all round the year nowadays. What is surprising, they still taste really yummy.
I tried some of those no bake strawberry cheesecake recipes last year but they didn’t appeal to me and my son a lot. As for my husband, he’s not a dessert person. He always asks me to cook something sour, spicy and hot. Actually this is a recipe of my mom, who is a great chef in her kitchen. The only thing I know about her recipes is that they’ll be so yummy and you can totally rely on them.
Actually, this is a rather easy recipe for a cheesecake as you don’t have to bake the dough. All you need is some graham crackers and some butter. Getting the cream inside ready is also very time saving as it only requires 5 minutes of mixing all the components. The strawberry coating will be the most tiring part which requires continuous stirring, but it doesn’t last too long.
Spring is coming and we’ll see a lot of strawberries around. Eating them alone, dipping them in chocolate sauce, pouring some powdered sugar on them, etc. they are all fine, but you need to try easy strawberry cheesecake to make this already yummy fruit to become really scrumptious. What is more it can be considered a healthy dessert as it is poor in sugar content, includes a lot of dairy produce, and strawberries are real antioxidants. For you and your family, it’s strawberry cheesecake time!
Strawberry Cheesecake Forever! Crusty in the bottom, soft in the middle, juicy and fresh on the top, easy strawberry cheesecake gives you all the pleasures you expect from a dessert.
30 minPrep Time
1 hr, 10 Cook Time
1 hr, 40 Total Time
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Ingredients
- 250 gr (9 Oz) oat biscuits or graham crackers
- 55 gr (2 Oz) butter
- 3 eggs
- ¾ cup sugar
- 200 ml heavy cream
- 400 gr (14 Oz) Mascarpone
- ½ tbsp. vanilla
- 400 gr (14 Oz) strawberry
- ¼ + 1/8 cup sugar
- ¼ + 1/8 cup water
- ¼ cup corn starch
Instructions
- Melt the butter and let it cool
- Crumble the biscuits and mix with the butter using a spoon
- Lay baking paper on the bottom of a cake pan (25 cm in diameter)
- Spread the biscuit mixture into the pan and Apply some pressure using the bottom of a glass until it gets hard
- Mix the eggs, sugar and vanilla with a mixer for 3 minutes.
- Add the heavy cream and mascarpone and mix for 2 more minutes
- Pour and spread the mixture over the biscuit layer
- Pre heat oven at 350 F
- Put your cake in the oven
- Put some water in a pan and place it in the oven below the cake pan
- 20 minutes later adjust the temperature to 320 F and bake for 50 minutes
- While it’s baked Bring the strawberries to a puree form using an electric blender
- Put it in a pot and add the sugar, starch and water
- Stir and cook until it boils and becomes dense
- Let it cool down
- After the crust is cooked (at the end of the 50th minute) take it out of the oven
- Let it rest for 3 minutes
- Pour the strawberry coating
- After it completely cools down, refrigerate
- Preferably serve the next day.
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