Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Springform pan (Ø 26 cm)
- Baking paper
- Mixing bowls
- Whisk
- Food processor or rolling pin
- Oven-safe baking dish (for the water bath)
Ingredients
- 100 g butter
- 200 g butter cookies
- 600 g cream cheese (double cream)
- 250 g mascarpone
- 150 g sugar
- 3 eggs (medium size)
- 50 ml milk
- 1 tablespoon lemon juice
- 700 g strawberries
- 1 pack red cake glaze
- 2 tablespoons sugar (for topping)
- 200 ml cold water
Instructions
- Line the bottom of a springform pan (Ø 26 cm) with baking paper.
- Melt the butter in a saucepan until golden and fragrant.
- Crush the butter cookies into fine crumbs.
- Mix the crumbs with the melted butter to create a sandy texture.
- Press the mixture firmly onto the base of the pan and refrigerate for 10 minutes.
- Preheat your oven to 160°C (140°C fan).
- In a mixing bowl, combine cream cheese, mascarpone, sugar, eggs, milk, and lemon juice.
- Whisk until smooth and silky.
- Pour the filling over the chilled crust and spread evenly with a spatula.
- Place the cake in the lower third of the oven with a baking dish filled with water on the bottom rack.
- Bake for about 60 minutes until edges are set but center has a slight wobble.
- Let the cheesecake cool completely before refrigerating for at least 2 hours.
Notes
For best results, use high-quality ingredients, especially fresh strawberries and cream cheese. The water bath method prevents cracks in the cheesecake, so don't skip it! Feel free to experiment with different toppings like blueberries or raspberries for variations. Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze individual slices for up to 2 months.
Nutrition
Calories: 350kcal | Carbohydrates: 38g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 16g | Vitamin A: 400IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 1mg
Tried this recipe?Let us know how it was!