Strawberry CheesecakeCourse: DessertCuisine: GreeceDifficulty: Easy
A classic cheesecake with a strawberry coulis filling and fresh strawberry topping.
For the Crumb Base recipe (Opens in new tab)
- For the Cheesecake Filling
1 lb strawberries
250 ml double cream
6 oz granulated sugar
8 oz cream cheese
12 oz mascarpone
2 tbsp lemon juice
14 g powdered gelatin
- For the Strawberry Topping
1 tbsp Cornflour
45 ml warm water
450 g Strawberries
50 g granulated sugar
½ Lemon zest and juice
- For the Cream Decoration
230 ml double cream
2 tbsp icing sugar
- The Crumb Base
- Make the Crumb Base
- For the Cheesecake Filling
- Wash and dry the strawberries then hull and cut into quarters.
- Using a hand blender or food processor, puree the strawberries until nice and smooth.
- Now pass the puree through a sieve and set aside.
- Should have approx 350ml of strawberry puree.
- In a stand mixer bowl, combine the cream cheese and granulated sugar.
- Beat on medium/high speed until light and smooth, scraping down the bowl at intervals.
- Add the double cream and beat for 3-4 minutes until fluffy
- Turn the speed down to medium and beat in mascarpone until well combined and smooth.
- Gradually mix in strawberry puree and lemon juice and incorporate until nice and smooth.
- In a separate small microwavable bowl, add 100ml cold water and sprinkle the gelatin over the top.
- Allow to bloom and absorb the water. Probably about 5-6 minutes
- Once the gelatin has absorbed all the water, place the container in the microwave to heat for 40 seconds, taking it out every 10 seconds to stir.
- You now have fully dissolved and clear liquid.
- With the mixer turning on med-low speed, slowly pour in the gelatin and beat until well combined.
- Pour the cheesecake filling over the chilled biscuit crust base and spread the top out so it is nice and smooth.
- Cover with clingfilm and refrigerate at least 4 hours or until completely chilled, overnight would be good.
- For the topping
- Mix the cornflour and water together until all the cornflour has dissolved
- Place the cornflour mixture, and the rest of the topping ingredients, into a small saucepan over medium heat.
- Using a wooden spoon or rubber spatula, stir the mixture as it cooks.
- Break up some of the strawberries as you stir to produce some syrup
- Bring the sauce to a simmer and allow to simmer for 5-6 minutes, stirring constantly.
- After 5-6 minutes, remove from the heat and allow to cool.
- The mixture will thicken as it cools.
- To Finish
- Whip the double cream and icing sugar together to reach soft peaks.
- Remove the cheesecake from the tin and place on a serving plate
- Spread the cooled strawberry topping over the majority of the chilled cheesecake, leaving about 1″ from the sides
- Take a piping bag and large star tube and pipe rosettes around the outer edge
- Serve or place back in the fridge until use