Strawberry Cheesecake
Serves: 1 person
Difficulty: Easy
Time: 5 mins
One of the most beloved desserts in the world is strawberry cheesecake. This decadent treat combines the rich creaminess of cheesecake with the sweet and tangy flavor of fresh strawberries. It’s one of the Italian classic desserts. You can make it your own by adding your preferred topping, from caramel sauce, chocolate sauce to berry sauce. Or if you feeling a bit more adventurous, you can custom the original recipe by adding optional ingredients such as vanilla extract, fresh lemon juice, white chocolate or baileys
This is one of my favourite recipes, which my husband learned while working as an Italian chef in one of the most famous Italian restaurants in London. After you cook it, you will understand why it’s one of our favorite creamy dessert and great sweet treat to join on family which make it a perfect dessert.
Before start make sure you have all the equipment in your kitchen
medium bowl
paddle attachment
food processor
Springform Pan
Classic cheesecake recipe
750 gr Philadelphia or cream cheese
500gr mascarpone
300 gr icing sugar
6 slides of gelatine
200ml double cream
100gr of digestive biscuits
50 gr unsalted Butter
200gr fresh strawberries or Strawberry Sauce
(You can use any alternative fruit such as fresh berries, frozen berries or frozen strawberries)
How to cook the Italian dessert
Part 1- Creamy filling
To make a creamy and consistent mixture, use an electric or manual whisk to combine Philadelphia and double cream. Once the mixture is ready and consistent, gradually add sugar while continuing to mix with the whisk. This will prevent the formation of lumps.
Part 2 – Creamy filling continuation
To prepare the gelatine, place it in a bowl and cover it with enough cold water to keep it submerged. Leave it aside for around 5 minutes until the gelatine becomes soft but still compact.
Once the gelatine is ready, take 100ml of double cream (half of the double cream) and heat it a bit, but make sure it does not boil. Once the double cream is warm, add the gelatine and, using a whisk, dissolve it into the cream. It will take you about one minute with the whisk to get it properly dissolved.
After mixing the gelatine and cream, slowly add the remaining 100ml of cream while whisking. It’s crucial to ensure the mix is not hot when the whole cream is added. This step is crucial before creating the final mix.
Mix parts 1 and 2
Combine the mascarpone and Philadelphia mixture with the cream and gelatine mixture. Mix slowly with the whisk and set aside once fully combined.
Make the Crust
To make a cheesecake base, we use an electric mixer to break all the biscuits into a fine flour. Next, melt the butter in a pan and add it to the biscuit flour. Using a cake or cheesecake form, extend the biscuit mix into the base. You can use a spoon to help you with this task. At the end you will have your digestive biscuit base ready for the cream cheese mixture.
Final step add the cream cheese mixture
After preparing the biscuit base, spread the mixture of cream, gelatine, mascarpone, and Philadelphia cheese evenly on top of it. Once done, put the cheesecake in the fridge for about 1 or 2 hours to allow it to set.
After 1 or 2 hours, your cheesecake will be ready! You can give it your own unique flavour by adding your favourite toppings on top.
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