American Strawberry Cheesecake with Strawberry Topping
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 13 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g biscuit (s), crumbled
- 20 g suar
- 80 g butter
- 1 pinch (s) cinnamon powder
- 500 g cream cheese
- 150 g mascarpone
- 200 g suar
- 2 packs vanilla sugar
- 20 g cornstarch
- 4 egg (s)
- 1 lemon (s), untreated, zest it
- 1 pinch (s) salt
- 100 g crème fraîche
- 450 g strawberries
- 3 sheets gelatin
- 40 ml strawberry juice
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees. Mix the biscuit crumbs with the cinnamon, sugar and butter. Grease the springform pan and spread the mixture on the base. Put in the oven for 10 minutes and then let cool down.
- Mix the cream cheese with 150 g sugar, vanilla sugar, a pinch of salt, mascarpone, cornstarch, eggs and lemon zest to a cream and spread on the biscuit base. Bake the cake on the middle rack for about 50 minutes. After baking, leave to cool in the switched off oven.
- Spread the crème fraîche on the cake and place in the fridge overnight.
- For the strawberry jelly, soak the gelatine in water. Wash the strawberries, cut them into small pieces and bring to the boil with 50 g sugar and the strawberry juice, stirring constantly. After cooling down briefly, add the gelatine and dissolve. Spread the finished jelly on the American cheesecake and then let it set in the refrigerator.
- Tip: Instead of the strawberry topping, you can also add fresh raspberries or blueberries to the batter and bake as specified.
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