Ingredients
Shortcrust base
- 180 grams (6.35 ounces) shortbread cookies
- 50 grams (1.76 ounces or 1/4 cup) sugar
- 70 grams (2.47 ounces or 1/3 cup) butter
Cheese layer
- 440 grams (15.52 ounces or 1.85 cups) cream cheese
- 50 grams (1.76 ounces or 1/4 cup) sugar
- 2 large eggs
- 40 grams (1.41 ounces or 3 tablespoons) milk
- 40 grams (1.41 ounces or 3 tablespoons) heavy cream
- 1 teaspoon vanilla extract
Sauce
- 400 grams (14.11 ounces or 2.67 cups) strawberries
- 1 tablespoon cornstarch
- 100 grams (3.53 ounces or 1/2 cup) sugar
- 1 tablespoon lemon juice
Equipment
- Food Processor
To easily crush the shortbread cookies into fine crumbs. If you don't have a food processor, a zip-lock bag and a rolling pin will work too!
- Springform Pan
Essential for creating a perfect cheesecake shape. Grease it lightly with butter to ensure easy release.
- Mixing Bowls
You'll need a few mixing bowls: one for the crust, one for the cheese layer, and one for the sauce.
- Spatula
For spreading the cheesecake batter evenly and for mixing ingredients thoroughly.
- Saucepan
To prepare the strawberry sauce. Make sure it’s heavy-bottomed to prevent burning.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Variations
Faq
- How can I prevent my cheesecake from cracking?
Ensure all ingredients are at room temperature before mixing, and avoid overbaking. The center should still be a bit jiggly when you remove it from the oven.
- Can I use a different type of fruit for the sauce?
Absolutely! Feel free to substitute the strawberries with blueberries, raspberries, or even a mixed berry combination.
- How do I store the leftover cheesecake?
Store it in an airtight container in the refrigerator for up to three days. You can also freeze it for up to a month, but make sure to wrap it tightly in plastic wrap, then foil.
- Is it possible to make mini cheesecakes with this recipe?
Yes, you can use a muffin pan lined with cupcake liners for mini versions. Adjust the baking time accordingly – they usually take around 20 minutes.
- Can I make the cheesecake crust without a food processor?
Yes, you can place the cookies in a zip-lock bag and crush them with a rolling pin until fine.
- Does the cheese layer have to be baked at exactly 248F?
While a low and slow bake at 248F ensures a smooth texture, you can bake at 300F for a shorter amount of time. Monitor closely to avoid overbaking.