Portion Cheesecake with Strawberries
by Editorial Staff
Do you love cheesecakes the way I do? If yes, then this dessert is for you. Delicate cheesecake with strawberries and shortcrust streusel will appeal to lovers of such delicacies.
Cook: 4 hours
Servings: 6
Ingredients
- Strawberry – 300 g
- Cream cheese (like “Philadelphia”) – 300 g
- Fat cream (33-35%) – 100 ml
- Chicken eggs – 2 pcs.
- Sugar – 100 g (4 tablespoons)
- Vanilla sugar – 1 teaspoon
*
For streusel: - Butter (cold) – 75 g
- Sugar – 50 g (2 tablespoons)
- Wheat flour – 120 g (4 tablespoons)
Directions
- It is advisable that the products for the cheesecake are at room temperature.
Preheat the oven to 170 ° C.
- Using a hand whisk, mix the cream cheese, sugar, vanilla sugar, and cream until smooth. Introduce the eggs one at a time, mixing the mass after each. (Do not use an electric mixer; stir everything with a hand whisk.)
- Pour the prepared cheese mass into molds, filling them by 2/3 of the volume. Put the molds on a baking sheet (in a mold), pour boiling water into it, about a third or half the height of the molds, and put them in the oven for 22-25 minutes.
- While baking the cheesecake, we will have time to make a streusel (streusel, pastry crumb).
- To prepare the streusel, mix the flour and sugar. Add the diced cold butter and crush everything into crumbs.
- Spread the confectionery sand crumbs evenly on a baking sheet covered with parchment. After removing the cheesecake from the oven, place the streusel in it and bake until golden brown (you can stir it during baking), then cool it down.
- The finished cheesecake will have firm edges and a delicate quivering center. Chill the cheesecake and put it in the refrigerator for 3-4 hours to thicken.
- After that, wash the strawberries, dry them, peel them off the stalks, and cut them into pieces. Place the sliced strawberries on top of the cheesecake.
- Sprinkle the portioned cheesecake with strawberries with sand crumbs (streusel) on top.
Dessert is ready, you can serve.
Bon Appetit!
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