Cheesecake with strawberries

- one dough for the base and the crumble - strawberries can be replaced with raspberries or apricots - very detailed description of the preparation and photos of the steps

Preparation time: 1 hour Base baking time: 20 minutes Cheesecake baking time: 1 hour 10 minutes Number of servings: 20 x 30 cm form - 2430 g Energy value 243 kcal Carbohydrates 26 g - Including sugars 13 g Protein 10 g Fat 11 g.

• 2 cups of all-purpose wheat flour - 320 g
• 150 g butter - 3/4 of a classic 200 g cube
• 100 g of caster sugar - 5 heaped tablespoons
• 70 g sour cream 18% - about 4 full tablespoons
• half a teaspoon of baking powder
• 1 kg of semi-fat or full-fat cottage cheese or ground cottage cheese
• 4 small eggs - about 190 g after cooking
• 150 g of fine sugar - about half a cup
• 50 g butter - 1/4 of a classic 200 g cube
• 1 vanilla or cream pudding without sugar - up to 40 g
• 600 g fresh or thawed strawberries

Cheesecake with strawberries

My glass holds 250 ml. Remove the cottage cheese and eggs from the refrigerator in advance. They should be at room temperature. Cheesecake pan: I used a 20 x 30 cm pan (internal dimensions).

Baking time for the base: up to 20 minutes at 190 degrees Celsius. Baking time for the entire cheesecake: approximately 70 minutes. Baking temperature: 175 degrees Celsius with top/bottom baking option.

The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed amount of ingredients yields a baked cheesecake with strawberry crumble weighing approximately 1965 grams. Before you start making the cheesecake, I recommend reading the entire recipe first to prepare for the next steps.

Cheesecake with strawberries recipe

First, it's a good idea to prepare the shortcrust pastry and pre-bake the base. In a large bowl, combine: 320 grams of all-purpose flour; 100 grams of granulated sugar; 150 grams of cold butter; 70 grams of 18% sour cream; half a teaspoon of baking powder, and a pinch of salt, if desired.

Tip: A mixture of regular wheat flour and semolina flour (250 grams of regular flour and 70 grams of semolina) will also work well. Luxurious wheat flour, type 550, will also work well. You can also add a small sachet of vanilla sugar (16 grams) or half a teaspoon of vanilla paste or vanilla flavoring.

Mix the ingredients together by hand or in a mixer with a shortcrust pastry hook. Rub the butter into the flour and sugar until you obtain a crumble. Mix until no loose flour is visible in the bowl. Refrigerate a slightly smaller portion of the crumble mixture in a bowl, while transfer the larger portion to a baking tin lined with parchment paper. Use the back of a tablespoon to lightly smooth the surface and press the crumble down until it evenly covers the bottom of the tin.

Place the baking dish with the crumble base in an oven preheated to 190 degrees Celsius (350 degrees Fahrenheit). Select the middle rack with top/bottom heat. Bake the crumble base this way for up to 20 minutes. Once baked, you can remove the crust from the oven immediately and set it aside in the baking dish.

Because the bottom shrinks a bit, it is worth adding strips of baking paper to the sides of the tin at this stage.

It's time to make the cheesecake batter. Crack four small or three large eggs (I used a total of 190 grams after beating) into a large mixing bowl and add 150 grams of caster sugar or optional powdered sugar. I use caster sugar because it dissolves quickly in the eggs during beating. Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. By the end of beating, the mixture should be light and fluffy. Beating can take up to 10 minutes (up to 5 minutes with a good mixer).

To the egg whites, add a kilogram of semi-fat or full-fat cottage cheese, ground twice or three times, or good-quality cottage cheese ground from a bucket (not too thin or sour). I used a kilogram of cottage cheese from a Piątnica bucket. Immediately add one sachet/package of vanilla or sugar-free custard powder, about 35-40 grams. Add 50 grams of melted and cooled butter (very soft butter will work too). Mix thoroughly or use a mixer on low speed.

Tips: You can substitute 30-40 grams of potato starch and a level teaspoon of vanilla paste or essence, or a few drops of an oil, such as cream. Along with regular sugar, or subtracting about 15 grams of sugar, you can also add one small sachet of vanilla sugar to the bowl. You can also use homemade vanilla sugar, a few seeds from a vanilla pod, or half a teaspoon of vanilla essence or paste.

Transfer the mixture to the pan with the pre-baked base. Smooth the surface.

Prepare about 600 grams of strawberries. Remove the stems, wash, and dry the strawberries. Cut larger strawberries in half. Arrange the fruit on top of the cheese mixture.

Tip: You can swap fresh strawberries for raspberries, apricot or peach slices, or even wild blueberries. Frozen fruit also works, but you'll need to thaw it first, warm it to room temperature, and then drain off any excess water and juice.

Remove the bowl from the refrigerator with the smaller portion of crumble topping you previously set aside. Spread it evenly over the entire surface of the cheese and fruit mixture.

Place the cheesecake pan slightly lower than the center rack in an oven preheated to 175 degrees Celsius (350 degrees Fahrenheit) with the top/bottom baking option. Bake for about 70-80 minutes, until the crumble is nicely golden brown. Then, without checking the cake with a toothpick, turn off the oven. After 5 minutes, open the oven door slightly, and after 20 minutes of slow cooling, you can remove the cheesecake from the oven. Only remove the cheesecake with a strawberry base from the pan once it has cooled completely, as the cheesecake will be soft and tender while still warm.

Cooled completely

You can also drizzle the strawberry cheesecake with your favorite icing or just dust it lightly with powdered sugar. It tastes best the day after baking. Store this cake in the refrigerator, covered/covered. If the top of the cake doesn't touch the foil and the icing isn't too runny, it shouldn't run or dissolve for at least two days. However, over time, the icing may start to run. The cheesecake stays fresh for a long time. It will still be delicious after a few days.

Enjoy your meal.