Strawberry cheesecake with cookie base (Print Version)
# Ingredients:
→ Cookie crust
01 -
200g butter cookies or graham crackers, crushed
02 -
100g melted butter
03 -
50g ground almonds
→ Cheesecake filling
04 -
600g cream cheese, softened
05 -
250g quark or cottage cheese (drained if watery)
06 -
180g granulated sugar
07 -
3 tablespoons cornstarch
08 -
200ml heavy cream
09 -
1 large egg, room temperature
10 -
1 tablespoon fresh lemon juice
11 -
100g fresh strawberries, hulled
→ Strawberry sauce
12 -
100g fresh strawberries, hulled
# Instructions:
01 -
Preheat oven to 350°F (180°C). In a food processor or zip-top bag, crush the butter cookies into fine crumbs. Mix the crumbs with ground almonds and melted butter until combined. Press the mixture firmly into the bottom of a 10-inch (26cm) springform pan. Bake for 10 minutes until slightly golden, then remove from oven and let cool while preparing the filling.
02 -
Reduce oven temperature to 325°F (160°C). In a large bowl, beat the cream cheese, quark, sugar, and cornstarch until smooth and creamy, about 3 minutes. Add the heavy cream, lemon juice, and egg, mixing on low speed just until fully incorporated. Don't overmix once the egg is added.
03 -
Pour the cheesecake filling over the pre-baked crust. Puree the 100g strawberries (for the filling) until smooth. Drop spoonfuls of the strawberry puree over the cheesecake filling. Using a wooden skewer or knife, gently swirl the puree through the batter to create a marbled effect.
04 -
Bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven but leave the cheesecake inside with the door closed for 15 minutes. Then prop the oven door open with a wooden spoon and let the cheesecake cool slowly for another 30 minutes. This gradual cooling helps prevent cracking. Refrigerate for at least 4 hours or overnight before serving.
# Notes:
01 -
Just before serving, blend the remaining 100g fresh strawberries to make a simple sauce and drizzle over each slice. For an extra-special touch, add a tablespoon of sugar and a splash of lemon juice to the sauce.