Whenever I consider the perfect dessert that combines lightness, fresh fruits, and ample protein, this distinctive strawberry cheesecake immediately springs to mind. It’s easy and swift to whip up, featuring a tender, creamy consistency paired with succulent strawberries that dissolve beautifully on the tongue.
As soon as fresh, juicy strawberries hit the market, I immediately start thinking about baking something special at home. My absolute favorite treat is strawberry cheesecake—a dessert that’s both visually appealing and packed with protein from the cream cheese. What makes it even better is how quickly you can whip it up; it never fails to wow your guests. This cake is light, tender, moist, and bursting with fruit flavor—simply delightful!
Strawberry cheesecake – an ideal pick for a summertime treat
During family get-togethers and relaxed weekend mornings, this cake often graces my kitchen counter. It’s one of my favorites due to its simplicity; you only need straightforward ingredients like cottage cheese (or mascarpone) along with fresh seasonal fruit and some common staples from your pantry. This recipe stands out thanks to the addition of cottage cheese, which adds substance making it quite satisfying and imparting a rich, velvety flavor alongside an excellent consistency. Plus, since it holds together well, I can conveniently transport it for picnics or bike rides without fear of breakage—it stays intact perfectly.
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Components for Strawberry Cheesecake:
- 400 grams of strawberries,
-
1 tablespoon of cornstarch.
(Note: The original request was for potato starch, but since the task is to provide a different yet similar ingredient without changing the quantity, I’ve used cornstarch as an alternative.)
For the Crumble:
- 30 grams of chilled butter,
- 20 grams of confectioners’ sugar,
- 50 grams of plain flour.
For the Cake:
- 200 grams of creamy butter,
- 175 millilitres of sugar,
- 1 packet of vanilla sugar (approximately 17 grams)
- 250 grams of crushed cottage cheese (or mascarpone)
- 4 eggs,
- 500 milliliters of all-purpose flour,
- 2 teaspoons of baking soda,
- Powdered sugar for decoration.
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Preparation:
- Initially, make the crumble mixture. Combine all-purpose flour with confectioner’s sugar in a bowl. Cut in the chilled butter into smaller bits and blend these components using your fingertips until pea-sized clumps develop. Store this concoction in the refrigerator as you get ready for the next step of baking the cake.
- Next, prepare the strawberries. Wash them under cold water, pat them dry, and slice them into halves or quarters based on their size. Carefully combine them with the potato starch.
- Pass the all-purpose flour through a sieve into a bowl and combine it with the baking powder. Put this mixture aside.
- In a large mixing bowl, blend together the softened butter, sugar, and vanilla extract until you achieve a smooth and light mixture. Utilize an electric mixer at full power for this process.
- Next, blend the ground cottage cheese (or mascarpone) until all components merge together.
- Incorporate the eggs individually, making sure to mix thoroughly after adding each egg to guarantee all components blend effectively.
- In conclusion, combine the sieved flour with the baking powder at minimum speed until all components are blended. Be sure not to overmix to keep the texture of your cake tender.
- Use a spoon to transfer the prepared batter into a rectangular pan measuring approximately 20×25 centimeters, which should be covered with parchment paper. Given that the mixture is fairly dense, smooth it out uniformly at the base of the pan.
- Distribute the prepared strawberries over the surface of the cake, lightly pressing them into the batter.
- Remove the crumble from the refrigerator and distribute it evenly over the cake surface, ensuring it covers the fruit uniformly.
- Put the pan in an oven heated to 180 degrees Celsius (350 degrees Fahrenheit) by 4:00 PM Eastern Time and let it cook for approximately 50 minutes. Verify its readiness by inserting a skewer into the center; it should emerge clean.
- Once baked, take the cake out of the oven and allow it to cool entirely. Prior to serving, dust it liberally with powdered sugar by sieving it over the top.
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This cheesecake featuring strawberries and a crispy crumble topping makes an ideal selection for various events – whether it’s a family barbecue, a park picnic, or even eating during a bike ride, since it maintains its form post-slicing without falling apart.
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