This Cheesecake with strawberries is one of my favorite, because in addition to being delicious, it is beautiful. The first time I saw one of these pies I thought about how hard that would be to get those drawings so beautiful, until I did it once and I realized that appearances are deceptive at times for good.
This type of finish that I've used in my Cheesecake with strawberries is called in English swirl, and involves the use of two different ingredients or at least two different colors. The rich flavor of strawberries goes perfectly with the cheese. It is one of those ingredients that I usually mix my salad: cheese, idiazabal cheese and strawberries, strawberries and quinoa.
The basis for this Cheesecake with strawberries has Oatmeal Cookies that give it a different flavor with cinnamon to the usual basis of cheese cakes cookies. But it is that in this cake also uses three different cheeses in addition to a unique flavor giving it a different texture. A cake that is without a doubt my favorite recipes.
For the biscuit base
- 1 package (300 g) oat biscuits
- 6 tablespoons butter, melted (60 g)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons sugar
For the Strawberry Syrup
- 175 g of clean fresh strawberries
- 50 g sugar
- 1 teaspoon of lemon juice
- 1 teaspoon lemon zest
- 1 tsp. cornstarch
For the cream cheese frosting
- 200 g cheese ricotta or cottage cheese
- 250 g of mascarpone cheese
- 600 g of cream cheese
- 125 g of sour cream or sour cream
- 1 teaspoon lemon zest
- a pinch of salt
- a tablespoon of pure vanilla extract
- 4 eggs
- 350 g of sugar or the same amount of condensed milk (which is what I used)
Directions
1 grease the (you know what more I like to use to grease the molds is spray). Turn on the oven to 180 degrees.
2 work the cookies to make dust. You can use a food processor or you can put cookies in a bag of frozen and beat them with a rolling pin, a deck or even a small hammer to make loose crumbs).
3 put cookies powder in a bowl and mix with the other ingredients of the biscuit base. Mix well until all ingredients are well mixed.
4 return the cookies on the Pan and coat the entire surface well without tightening too but taking care that cookies are well distributed and at the same level by all the cast. Bake at 175C for 15 minutes. Remove from the oven let on and book.
5. Meanwhile, make the cream cheese. In a large bowl, mix three cheeses and with help of a blender, mix well until you get a uniform cream. Then add the sour cream and eggs and beat again. finish adding the sugar, vanilla, salt and lemon zest. When the crea homogenise carefully pour onto the biscuit base. Book.
6. now make the coulis of strawberries. This blend the strawberries with the help of a food processor until a fine puree. Pass through a sieve and place in a pan. Then add the sugar and lemon zest. In a small cup combine the cornstarch with lemon juice. When are strawberries hot, add the mixture of cornstarch and juice and cook over low heat until it has thickened a bit. Leave to cool.
7. with the help of a spoon, put cuchareas of the syrup of strawberries on the cheesecake. We will train as polka dots over entire cake. With a knife make cuts over the strawberry cream so that the circles to break.
8 leave to bake in the oven for 50-60 minutes. If after the first 30 minutes the cake starts to Brown more, cover with a foil aluminum and continue baking until the Cheesecake with strawberries is curdled but soft in the Center.
9. once list and when the cake is already hot, let stand in the refrigerator the minus 4 hours.
- Used blackberries and you'll have a beautiful purple color
- You can freeze the Cheesecake with strawberries once and take it when you want to leaving it to thaw in the fridge
- Preparation time: 70 minutes
- Difficulty: easy
- Servings: 10
I have to say it looks spectacular! and flavor already I guess.
This cheesecake is going to my list of recipes to make, I have to try Yes or Yes.
Best regards!
Well, I'm a lot glad, Mary. The truth is that it is a very turnout cheesecake and very easy, so cheer up now that strawberries are so well priced. big kiss and thank you for being around with me :)
Hello Loleta! What a look.! I actually want to make it for dessert for a barbecue tomorrow but where can I find the sour cream? Greetings and thank you very much ?
Hello Monica thank you very much for writing. Sour cream you can find it in British supermarkets, but you can also make it at home. Although it is not the same you will be worth. 250 ml cream + 3 tablespoons lemon juice + 2 tablespoons white vinegar mix the cream with lemon juice and vinegar. Mix with rods. Add a small pinch of salt and beat until a texture similar to the jeans. I when I go to Iceland buy several boats, froze it and so I forget the problem: whenever I have some frozen. I hope to help you. Thank you for being here with me. A hug
Hello Lola: you've known makes little on channel kitchen. And the truth, I've conquered, by your naturalness, proximity, charm, and desire to do things well. Let me introduce myself: I'm from Mallorca, my name is Lily. Here the cuisine of the place, sometimes unknown to the rest of Spain is no more.
Because having you greeted, step to say q when making this cheesecake, I'll do it, I'll tell you if I found it as good as it seems, or even more, haha! A greeting
Hello Lily so many thanks! How nice that you enjoyed the program. I forward a lot. Mallorca has a large and delicious cuisine and I receive the sobrasadas from there and they pirran me :) Thank you very much for writing and I hope that you tell me what such you out tart strawberries which you'll see how easy that is. A big kiss and thank you for being here with me :)
Hello Loleta, I loved your channel program kitchen and ed a surprise have found the blog, this great! A simple question, the mold that you used that size is? I am 24 and 18, which do you recommend? Thank you very much! A greeting
Hello Mary, which I used is 24 cm so that your have its going to be great because you'll see how well you are out and the rich that is. Let me know :)
Lola, as I'm going to do the cake this weekend I want to ask if I do it in advance and freeze it... Once thawed, not qieda tough cookie to break with knife? Happened to me once long time with another cake I had q base cookie...
Hi Lily. No, the cake is perfect if it is well thawed. So have 24 hours to the fridge and then you take it from the fridge a few hours before, although if it gets too hot it will need less time out of the refrigerator. A hug and let me know
We just made this tarra, but it hasn't fit in an hour and a half. There was nothing in the recipe to help curd, was there?
Hello Albert,
Thank you for writing me. I feel very much that he has not left you well and it is very rare because this cake I have made several b times and some followers also, and there has never been any problem, so let's try to know what has happened, but for this I need to tell me some things.!
You'll see if in time and half the cake has not curdled is that there is a problem. And they may be several
What type of mold you have used? and what type of furnace you have. the two things are very important. The mold if it is glass or porcelain has other cooking times as if size varies: smaller need more time because it will be deeper. Time is also very important of cooled cake rests: once lost temperature should be let stand in the refrigerator.
It may be a problem of oven temperature. 180 degrees during one hour and half the cake was more than curd, even too much curd edges are. I this cake I've made it several times and some followers also and I have never heard any problem of this type. What type of furnace you have? Really feel a lot that has happened to you. A hug and thank you very much for writing