In spite of being a serious part time baker, I had so far never attempted the famous and much loved cheesecake in my own kitchen. This rich and creamy dessert dates back from several thousand years in Greece. It is believed that the first cheesecake was baked to feed athletes during the first Olympic games in 776 B.C. The recipe was successively passed down from the Greeks to the Romans and thereafter to different countries in Europe who brought their own twist by adding their native ingredients to the cheesecake. Italians use ricotta cheese, while the Greeks use feta. Germans prefer cottage cheese and the Japanese use a combination of cornstarch and egg whites.
The American version of cheesecake, as we know and love it today, was not born until the 18th century. The staple ingredient in our present day cheesecake is cream cheese, a soft, mild-tasting cheese accidentally invented by a New York dairy farmer. So far my only venture with cream cheese was to whip it into a deliciously creamy frosting for moist oil cakes like carrot or red velvet cupcakes. For my very first cheesecake trial, I had a tough time choosing between the classic New York style and a lighter cake topped with strawberries by my friend Sheetal. I’ve had her recipe for years and I feel it is now time for it to go public on my blog. Thank you for this wonderful foolproof recipe dear!
STRAWBERRY CHEESECAKE
Ingredients:
For the Biscuit Crust
90 g plain biscuits
40 g butter, melted
For the Cream Cheese Filling
250 g cream cheese
200 ml double cream
2 eggs, room temperature
80 g caster sugar
3 tablespoons all purpose flour
2 teaspoons lemon juice
For the Strawberry Sauce
200 g fresh strawberries
3 teaspoons lemon juice
3 tablespoons caster sugar
Method:
- Preheat oven to 170oC. Line the base of a 20cm spring form pan with double layer of parchment paper.
- Crush the biscuits and mix well with melted butter. Spread the biscuit crumbs over the base of the pan.
- Press it down to form a uniform layer and place the pan in the refrigerator for about 30 to 40 minutes.
- Meanwhile prepare the filling by beating all the ingredients well with a hand held mixer until smooth.
- Spread filling over the biscuit base and bake at 170oC for 40-45 minutes until the filling is almost set.
- For the strawberry sauce, combine the chopped strawberries with lemon juice and sugar and set aside.
- Once the cheesecake is baked, remove from oven and leave it to cool completely to room temperature.
- Top the cooled cake with the strawberry sauce and chill in the fridge for at least 4 hours before serving.
- Remove the chilled cake from fridge and top with fresh strawberries and chocolate curls before slicing.
My First Cheesecake
11 comments
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January 7, 2015 at 9:11 pm
noor baboo
Hi prerrnamirchi,
I love cheese cake. Planning to try it in the wkend. Want to ask u
Do u hav a pic how does the cheese cake looks like after baking n set
January 9, 2015 at 11:50 pm
prerrnamirchi
yeah finally had time to upload the whole set of photos: https://inspiredtobake.wordpress.com/2015/01/07/say-cheeeeeeeeeesecake/
January 10, 2015 at 5:36 am
noor baboo
Oh thks.i will definitely try it.it looks yummmmmmmmy:)
January 13, 2015 at 2:38 pm
uzayfah
Hi prerrna i want t try zis cake can you tell mi where can i get double cream or subtitude plzzz
January 19, 2015 at 3:57 am
prerrnamirchi
u may substitute it with equal amount of whipping cream [at lest 30% fat] like Elle & Vive or President
January 19, 2015 at 6:40 am
uzayfah
Heavy cream n double cream is the same ?
January 22, 2015 at 4:40 pm
prerrnamirchi
hi uzayfah heavy cream has a lower fat content [38%] than double cream [48%]. I tend to substitute either of them with whipping cream [30% fat]
June 2, 2016 at 2:21 am
Roumila
Hi prerna, can you please let me know where can I have sour cream and buttermilk
June 12, 2016 at 5:01 pm
prerrnamirchi
Hi Roumila! You can try looking for them in the dairy section at Monoprix Curepipe or Cascavelle.
June 2, 2016 at 2:31 am
Roumila
Hi prerna, can you please let me know when can I have sour cream
October 19, 2016 at 5:22 pm
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[…] for the surface layer to set, unlike its baked counterpart [see my Strawberry Cheesecake recipe here]. With no uncooked eggs to worry about, this no-bake version simply has to be popped in the […]