This strawberry topped cheesecake is a perfect combination of softness and sweetness. The crunchy base is complemented by the creamy filling and a delicious strawberry topping for a fresh touch.
Ingredients:
- For the base:
- 200 g Digestive or Maria biscuits
- 100 g melted butter
- For the cheese filling:
- 500 g cream cheese (Philadelphia type)
- 200 g sugar
- 200 ml whipping cream (heavy cream)
- 4 eggs
- 1 teaspoon vanilla essence
- zest of one lemon (optional)
- For the strawberry topping:
- 200 g strawberry jam
- 2 gelatine sheets (or 5 g gelatine powder)
Elaboration:
- Step 1: Prepare the base
- Crush the biscuitsPlace the biscuits in a plastic bag and crush them with a rolling pin until they are well crushed (or use a mincer).
- Mix with butterIn a bowl, mix the crushed biscuits with the melted butter until well combined.
- Forming the basePlace the biscuit mixture in the bottom of a 22 cm springform tin, pressing down with a spoon to compact it well. Place in the refrigerator while you prepare the filling.
- Step 2: Prepare the cheese filling
- Mix the ingredientsIn a large bowl, beat the cream cheese with the sugar until smooth. Add the eggs one at a time, beating lightly after each addition.
- Add the cream and vanillaAdd the cream, vanilla essence and lemon zest (if using) and mix well.
- Pour over the basePour the cheese mixture over the prepared biscuit base.
- BakingBake at 160°C for 45-55 minutes, or until the centre is set but still slightly wobbly. Cool to room temperature and then refrigerate for at least 4 hours or overnight.
- Step 3: Prepare the strawberry topping
- Hydrate the gelatineIf you use gelatine sheets, place them in cold water for 5 minutes to hydrate. If you use powdered gelatine, dissolve it in 2 tablespoons of hot water.
- Heating the jamIn a saucepan, heat the strawberry jam over low heat. Add the hydrated gelatine and mix until completely dissolved.
- Pour over the cakePour the strawberry mixture over the cooled cheesecake and spread evenly. Refrigerate the cake for at least 2 hours to allow the frosting to solidify.
- Step 4: Mount the plate
- In a deep dish, serve a base of green vegetables with a little of the broth.
- Add pieces of cod on top and place a poached egg in the centre.
- Garnish with chopped fresh parsley and a touch of extra virgin olive oil.
Processing time:
- Preparation: 20 minutes
- Cooking: 50 minutes
- Cooling: 6 hours
Suggested presentation:
- Unmould the cake and serve it with fresh strawberries or a little whipped cream. The contrast of textures and flavours is simply irresistible.
Additional advice:
- You can substitute raspberry or blueberry jam for the strawberry jam, according to your preference.
- For a more acidic touch, add a little lemon juice to the cheese mixture.
Calories and nutritional data (per approximate serving):
- Calories: 350 kcal
- Proteins: 6 g
- Fats: 22 g
- Carbohydrates: 30 g
Go ahead and make this delicious strawberry topped cheesecake! If you make it, don't forget to leave a comment on how it turned out, it's sure to be a hit!
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