Strawberry Cheesecake Recipe (Baked)
This strawberry cheesecake recipe is baked in the oven with its biscuit base and cream cheese filling; Fresh strawberry sauce is added on top. If you prepare the ingredients in advance and cook the mixture without over-beating, you will reduce cracking. Follow the how-to steps in order, cooling and resting time is important for consistency.
Ingredients
Ingredients
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 160°C. Lay baking paper on the bottom of the springform pan; You can lightly oil the edges.
Mix the base
Mix the biscuit crumbs and sugar in a bowl. Add melted margarine and butter and mix until it resembles wet sand.
Press the base
Transfer the mixture to the mold. Squeeze it evenly into the base by pressing it with a glass; You can also slightly raise the edges.
Start preparing the filling.
Beat cream cheese briefly in a large bowl until smooth. The aim is not to take in too much air; Low rpm is sufficient.
Add sugar and flavorings
Add sugar and beat until combined. Add lemon juice and vanilla and combine with a spatula.
Add egg
Add the egg and stir just until it disappears. Be careful not to over-whisk; so the surface cracks less.
Fill and bake
Pour the mixture onto the base and smooth the top. Bake for 70 minutes; The middle part may tremble slightly, and it will recover as it cools.
Cool slowly
Turn off the oven, leave the door ajar and let the cheesecake sit for 30 minutes. Then let it rest until it reaches room temperature.
Cook strawberry sauce
Place strawberries and sugar in a small pot. Dilute the starch with water and add it to the pot; Cook over low-medium heat, stirring, until it thickens.
Cover and let rest
Warm the sauce and spread it over the cheesecake. Leave it in the refrigerator for at least 3 hours (longer if possible); Then slice and serve.