Strawberry Cheesecake Recipe
In my opinion there's not another recipe better than this Strawberry Cheesecake that is the reason I am so thrilled about introducing it to you. The Strawberry Cheesecake is made with Fruits which is easy to find at any grocery store. This Strawberry Cheesecake as a Dessert is a winner! Try it and if you adore this Strawberry Cheesecake, then tell your friends about it.
Ingredients
Pastry:
1-2/3 cups (250 g) all-purpose flour
1/2 cup plus 1 tablespoon (125 g) butter, cut in small pieces
1/2 cup (100 g) sugar
2 egg yolks
Filling:
1 cup (225 g) small-curd cottage cheese
1/2 cup (100 g) sugar
1 tablespoon cornstarch
Grated peel of 1 lemon
4 eggs
Scant 2 cups (450 ml) whipping cream
1-2/3 cups (225 g) strawberries
1/2 cup (150 g) strawberry jelly
Directions
To make pastry, sift flour into a large bowl.
Add butter, sugar and egg yolks.
Knead to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit an 11-inch (28-cm) springform cake pan.
Place dough in pan without stretching.
Bake blind 10 to 15 minutes or until golden brown.
Reduce oven temperature to 350°F (175°C).
To make filling, press cottage cheese through a strainer into a large bowl.
Add sugar, cornstarch, lemon peel and eggs; beat well.
Whip cream until stiff.
Fold into cottage cheese mixture.
Turn into pastry shell.
Bake 50 to 60 minutes.
Cool slightly in pan before transferring to a rack to cool completely.
Wash and hull strawberries; dry on paper towels.
Halve each strawberry and arrange over cheesecake.
Warm jelly in a small saucepan.
Drizzle warm jelly over strawberries to glaze.
Add butter, sugar and egg yolks.
Knead to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit an 11-inch (28-cm) springform cake pan.
Place dough in pan without stretching.
Bake blind 10 to 15 minutes or until golden brown.
Reduce oven temperature to 350°F (175°C).
To make filling, press cottage cheese through a strainer into a large bowl.
Add sugar, cornstarch, lemon peel and eggs; beat well.
Whip cream until stiff.
Fold into cottage cheese mixture.
Turn into pastry shell.
Bake 50 to 60 minutes.
Cool slightly in pan before transferring to a rack to cool completely.
Wash and hull strawberries; dry on paper towels.
Halve each strawberry and arrange over cheesecake.
Warm jelly in a small saucepan.
Drizzle warm jelly over strawberries to glaze.
