When I think of the perfect dessert that combines lightness, the freshness of fruit, and a richness of protein, this unique cheesecake with strawberries immediately comes to mind. It’s incredibly simple and quick to prepare, and its delicate, moist texture paired with juicy strawberries makes it melt in your mouth.
Whenever the first sweet strawberries of the season appear, I immediately think of homemade baked goods. One of my favourites for years has been the strawberry cheesecake, which not only looks appetising but also provides a good dose of protein thanks to the addition of cheese. The best part is – its preparation literally takes a moment, and the result surprises every guest. Fluffy, delicate, moist, and wonderfully fruity – that’s what this cake is like.
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In my kitchen, this cake makes an appearance during family get-togethers as well as on relaxed weekend days. What I love about it is how simple the ingredient list is. All you need is some cottage cheese (or mascarpone), fresh seasonal fruit, and just a few staples from your pantry, and voilà ! The use of cottage cheese adds substance to the cake while imparting a rich, creamy dairy flavor with great consistency. Additionally, thanks to its sturdy nature, I can conveniently bring it along for picnics or bike rides without worrying about it breaking apart or crumbling.
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Components for strawberry cheesecake include:
- 400 grams of strawberries,
-
1 tablespoon of cornstarch.
(Note: The original request asked for a direct replacement suggestion which I provided as an alternative ingredient commonly used interchangeably with potato starch.)
For the crumble:
- 25 grams of chilled butter,
- 20 grams of powdered sugar,
- 50 grams of all-purpose flour.
For the cake:
- 200 grams of creamy butter,
- 150 grams of sugar,
- 1 envelope of vanilla sugar (about 20 grams)
- 250 grams of crushed cottage cheese (or mascarpone)
- 4 eggs,
- 240 grams of all-purpose flour,
- 2 teaspoons of baking soda,
- Icing sugar for decoration.
Preparation:
- Initially, I make the crumble mixture. In a bowl, I combine the all-purpose flour with powdered sugar. Then, I incorporate the chilled butter, diced into bits, and blend these components using my fingertips until tiny clumps appear. While this rests in the refrigerator, I proceed to prepare the cake.
- Currently, I’m handling the strawberries. I rinse them under running water, pat them dry, and then slice them into halves or quarters based on their size. Afterward, I carefully combine them with the potato starch.
- I pass the plain flour through a sieve into a bowl and combine it with the baking powder. Then, I set it aside.
- In a large mixing bowl, I blend the softened butter with the sugar and vanilla sugar until I achieve a smooth, light, and airy mixture. For this task, I employ an electric mixer at full throttle.
- Then, I add the grated cottage cheese (or mascarpone) and blend everything together until well combined.
- Now IÂ add the eggs, one by one, mixing thoroughly each time to ensure the ingredients combine well.
- Finally, IÂ add the sifted flour mixed with baking powder and mix on the lowest mixer speed just until the ingredients are combined. IÂ don’t mix for too long to prevent the cake from becoming tough.
- I scoop the prepared batter into a rectangular pan measuring approximately 20×25 cm, which has been covered with parchment paper. Since the mixture is fairly thick, I distribute it uniformly at the base of the pan.
- I laid out the ready-cut strawberries atop the cake, lightly pressing them into the mixture.
- I remove the crumble from the refrigerator and scatter it across the top of the cake. I make an effort to distribute it uniformly over the fruit.
- I put the pan into an oven heated to 180 degrees Celsius and let it bake for approximately 50 minutes. To check if the cake is done, I use a skewer; it should emerge clean when inserted into the center.
- Once baked, I take the cake out of the oven and allow it to cool entirely. Prior to serving, I liberally dust it with powdered sugar by passing it through a sieve.
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This strawberry-topped cheesecake featuring a crispy crumble topping makes for a perfect option at various events – whether you’re heading to a family barbecue, enjoying a park picnic, or going on a bike ride, thanks to its ability to maintain its form post-slicing without falling apart.
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