Juicy Cheesecake with Fresh Strawberries (Print Version)
# Ingredients:
→ For the crust
01 -
7 oz (200g) crisp cookies (graham crackers or digestive biscuits work well)
02 -
1/3 cup (80g) butter, melted
→ For the creamy cheesecake filling
03 -
2-3 fresh eggs (depending on size)
04 -
3/4 cup plus 2 tablespoons (170g) granulated sugar
05 -
Pinch of salt
06 -
1 1/3 cups (300g) low-fat quark (or substitute with additional cream cheese)
07 -
9 oz (260g) cream cheese, at room temperature
08 -
1/3 cup plus 1 tablespoon (100g) sour cream
09 -
1 tablespoon all-purpose flour
10 -
1 package (about 3 tablespoons) vanilla pudding powder (not instant)
11 -
Juice of half a fresh lemon
12 -
2/3 cup (150g) heavy cream
→ For the strawberry topping
13 -
8.8 oz (250g) fresh strawberries
14 -
1 package clear cake glaze (or 1 tablespoon cornstarch mixed with 3 tablespoons sugar)
# Instructions:
01 -
Crush the cookies into fine crumbs using a food processor, or place them in a ziplock bag and crush with a rolling pin. In a bowl, thoroughly mix the melted butter with the cookie crumbs until the mixture resembles wet sand and holds together when pressed.
02 -
Line the bottom of an 8-9 inch (20-22 cm) springform pan with parchment paper. Press the cookie mixture evenly across the bottom of the pan, using the flat bottom of a glass to compact it firmly. Place the pan in the refrigerator for at least 30 minutes to set the crust.
03 -
In a large bowl, beat the eggs with the sugar and a pinch of salt until light and fluffy. Add the flour and vanilla pudding powder, mixing just until incorporated. Add the quark, cream cheese, and sour cream, mixing between each addition until smooth. Stir in the fresh lemon juice. Finally, gently fold in the heavy cream using a spatula, being careful not to overmix - this keeps the filling light and airy.
04 -
Preheat your oven to 350°F (180°C). Pour the filling over the chilled crust and smooth the top. Bake for about 60 minutes. After 30 minutes, carefully run a thin knife around the edge of the cake to prevent cracking. The cheesecake is done when the edges are lightly golden and the center still has a slight wobble when gently shaken.
05 -
When the cheesecake is done, turn off the oven and leave the door slightly ajar with the cake inside for about an hour. This gentle cooling helps prevent the top from cracking. Then remove and cool completely on a wire rack. Once cooled, arrange halved or quartered strawberries on top in a decorative pattern. Prepare the cake glaze according to package instructions (or heat the cornstarch/sugar mixture with 1 cup water until clear), let cool slightly, and carefully pour over the strawberries. Allow to set for 20-30 minutes before serving.
# Notes:
01 -
This cheesecake can be prepared a day ahead and refrigerated overnight, which allows the flavors to develop beautifully.
02 -
For a perfectly smooth top without cracks, loosening the edges after 30 minutes of baking is a game-changer.