Kitchen appliances and utensils:
- beaker;
- a tablespoon and a teaspoon;
- kitchen knife;
- blender
- scapula;
- deep bowl;
- microwave;
- split baking dish;
- aluminium foil;
- serving flat dish;
- mixer or food processor;
- fine grater;
- sieve.
Ingredients
| Product | amount |
| Shortbread | 300 g |
| Butter | 150 g |
| Mascarpone Cheese | 500 g |
| Cream 35% fat | 350 ml |
| Powdered sugar | 180 g |
| Lemon | 1 PC. |
| Gelatin | 40 g |
| Water | 190 ml |
| Strawberry | 400 g |
| Strawberry jam | 2 tbsp. l |
| Vanillin | 1/2 tsp |
Step cooking
- First, we are making cake for cheesecake. To do this, 300 g of any shortbread biscuits are slightly crushed in a blender bowl, then grinded into crumbs. We shift the resulting crumb into a deep bowl and make a small depression in the middle. Pour melted butter in an amount of 150 g into crumbs. You can melt the oil in any way convenient for you - in a water bath or in a microwave.
- After adding the oil, mix everything thoroughly with a spatula until a homogeneous, slightly moist crumb is obtained.
- With a small amount of butter, lubricate the internal sides of the baking dish. At the bottom of a serving flat dish, put aluminum foil, then put a mold on it. We spread the resulting crumb, evenly distributing it with a spatula over the entire area. On top of the cake, lightly press down with your hands or a glass.
- When the cake is ready, we proceed to the preparation of the souffle. To do this, in a small plate, soak 25 g of gelatin in 70 ml of cold water. Mix the ingredients well to prevent lumps.
- In a separate bowl or bowl from the food processor, pour 350 ml of cold cream with a fat content of 35% and add about 75 g of powdered sugar. Beat them well with a mixer or combine until foam appears.
- Separately, whip 500 g of Mascarpone cheese and 75 g of powdered sugar. Cheese must be at room temperature.
- Add 1/2 tsp to the resulting cheese mass. vanillin, juice squeezed from 1 lemon and grated lemon zest. Continue to mix everything with a mixer or food processor.
- Pour soaked gelatin into the cheese mass through a sieve and mix everything.
- Add cheese with the rest of the ingredients to the cream, without stopping mixing everything with a mixer at minimum speed. Everything needs to be done quickly so that the souffle has a uniform consistency.
- We transfer the finished souffle to the form on top of the cake and level everything with a spatula. We remove the cheesecake in the refrigerator while we are preparing the berry layer.
- In a separate bowl, mix 15 g of gelatin with 120 ml of cold water. Mix a little and leave to stand aside.
- At this time, we chop 400 g of fresh strawberries with a hand blender and add 2 tbsp. l strawberry jam. You should get a puree mass. You can use any fresh berries and fruits to make the cheesecake.
- While chopping strawberries, add 30 g of powdered sugar to the bowl. If you don’t put strawberry jam, then a little more sugar may be needed.
- In a microwave oven, we slightly heat the water with gelatin and pour them into the strawberry puree. Thoroughly stir everything with a spatula.
- We take out the frozen cheesecake from the refrigerator and carefully pour the layer of strawberry jelly on top. We put it in the refrigerator for 2-4 hours so that the cheesecake freezes well.
- After 2-4 hours, the cheesecake is ready. You can decorate it to your taste, for example, with fresh strawberries or white chocolate petals. The dessert is very tasty and beautiful. To get it out of shape, gently draw along the sides with a hot sharp knife.
Video recipe
After watching the video, you will learn how to quickly and easily make a gentle and moderately sweet strawberry cheesecake at home. This is one of the best homemade recipes for such a dessert.
Do you like homemade desserts and have you tried making cheesecake without using an oven? Do you like the taste of soufflé with the addition of Mascarpone cheese? What fruits do you most often use to make cheesecake? Share your culinary experience in the comments.
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