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Strawberry cheesecake recipe
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Strawberry cheesecake

The cheesecake with strawberries has an incredibly creamy filling. The topping provides a fruity and summery taste. This combination is rounded off by the buttery, crispy shortcrust base. You can make the strawberry cheesecake at home with the recipe.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Servings 10

Equipment

  • Ø 24 cm springform tin

Ingredients

for the cake base

  • 100 g butter cold
  • 70 g sugar
  • 150 g flour
  • 3 g baking powder
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt

for the filling

  • 500 g farmers cheese (tvorog)
  • 300 g cream cheese
  • 200 g sour cream
  • 150 g cream
  • 150 g strawberries
  • 3 eggs
  • 200 g sugar
  • 50 g flour
  • 1/4 tsp ground vanilla bean

for the topping

  • 400 g strawberries
  • 40 g sugar
  • 30 g cornstarch
  • 20 g butter
  • 2 tbsp lemon juice

Instructions

Preparation of the cake base

  • Line the base of the springform tin with baking paper.
  • Mix flour, sugar, baking powder, vanilla and salt in a mixing bowl.
  • Add cold butter, chop finely and mix quickly to form a crumbly dough.
  • Spread the dough evenly over the base of the springform tin and press it down.
  • Chill the baking tin with the dough while you prepare the filling.

Preparation of the filling

  • Puree strawberries and pour them through a fine sieve.
  • Puree farmer’s cheese with a hand blender until creamy.
  • Whisk eggs and sugar together in a large mixing bowl.
  • Add the farmer’s cheese, cream cheese, sour cream and vanilla and mix to combine.
  • Add flour and mix to a homogeneous mixture without lumps.
  • Add cream and the strawberry puree and stir briefly.
  • Pour the filling into the springform tin on top of the dough and smooth it out.
  • Bake the cheesecake in a preheated oven at 356 °F (180 °C) for 20 minutes, then switch the oven to 320 °F (160 °C) and bake for a further 50 minutes until the cake is still slightly wobbly. Cover with baking paper if the surface starts to brown.
  • Leave the strawberry cheesecake to cool in the oven opened a crack for 1 hour, then carefully remove the edge of the springform tin and leave the cake to cool completely at room temperature.
  • Now chill the cake for about 2 hours or overnight.

Preparation of the topping

  • Cut strawberries into chunks.
  • Mix sugar and cornstarch in a small saucepan.
  • Add the strawberries and lemon juice and mix.
  • Heat the strawberry mixture slowly over a low heat, stirring until there is enough liquid.
  • Now bring the strawberry mixture to the boil, stirring constantly, and continue to cook for approx. 1 minute, stirring.
  • Remove the strawberry mixture from the heat, add butter and stir until the butter has melted.
  • Spread the hot strawberry mixture over the cold cheesecake and leave to set briefly in the fridge.

Notes

  • You can adjust the amount of sugar for the filling, topping and cake base to taste.
  • You can replace farmer’s cheese with quark. Then stir in about 10 - 20 grams more flour or additional cornstarch into the cheesecake mixture.
  • Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract, for example.
  • You can puree the strawberries for the topping beforehand to create a fine glaze.
  • It is best to make the cheesecake the day before, leave it to cool overnight and cover it with the strawberry topping the next day.
  • The time for cooling the cake is not included in the preparation time.
  • Note the detailed tips and tricks for making the strawberry cheesecake at the top of the article.