So beautiful - I think so myself!! And so summery! Here's my take on a delicious strawberry cheesecake...
Recipe for micki’s strawberry cheesecake
LOOK RIGHT HERE!!
So beautiful – if I may say so myself!!
And so summery! Here is my take on a delicious strawberry cheesecake.
Maybe this would be a great weekend project to dive into.
Size: approx. 22 cm in diameter.
Servings: cake
Micki's Strawberry Cheesecake
So beautiful - I think so myself!! And so summery! Here's my take on a delicious strawberry cheesecake...
Equipment
- Food Processor
- Saucepan
- Cake Form
- Pot
- Sieve
- Frying Pan
Ingredients
Biscuit Base:
- 250 gram Digestive biscuits
- 125 gram Butter
- 8 gram Brown sugar
Strawberry cream cheese:
- 200 gram Strawberry
- 75 gram Sugar
- 4 gram Vanilla Sugar
- 4 gram Lemon Zest up to 3 tsp.
- 5 pcs. Gelatin Sheets
- 200 gram Cream Cheese
- 100 gram Sour Cream
- 300 gram Cream
Coral tuilles:
- 10 gram Wheat Flour
- 70 gram Water
- 23 gram Oil neutral
- 1 pinch Salt
- Paste Color 1 drop - red
Garnish:
- 300 gram Strawberry
- Corals
- White chocolate a bit - shaved
Instructions
Biscuit Base:
- Blend biscuits into fine crumbs using a food processor or crush them with a rolling pin in a freezer bag.
- Add brown sugar.
- Melt the butter and mix it all together well.
- Press the biscuit base into a mold with cake plastic and let it chill while you prepare the cream.
Strawberry Cream Cheese:
- Boil strawberries with sugar, vanilla, and lemon.
- Taste the compote.
- It should be sweet but also fresh!
- Soak gelatin in cold water.
- Blend the strawberry compote and strain it.
- Add the soaked gelatin and let it melt together.
- Let the compote stand until it reaches about 37-39 degrees Celsius (99-102 degrees Fahrenheit).
- Whisk cream cheese and sour cream together.
- Whip the cream until lightly whipped.
- Add a tablespoon of the cream cheese to the strawberries and stir.
- Add another tablespoon of cream cheese and stir together.
- Add the strawberry mixture to the remaining cheese cream and stir quickly.
- Fold a large spoon of the lightly whipped cream into the mixture.
- Then fold in the rest of the cream.
- Pour the cream onto the base, smooth it if necessary, and refrigerate the cake for at least 3 hours.
Coral Tuilles:
- Mix all ingredients together into a thin and very liquid batter.
- Heat a pan over medium heat, and add half of the batter to the pan.
- Be careful, it splatters and sizzles.
- Once it stops sizzling, they are done.
- Move the coral tuilles to absorbent paper until the cake is ready to be decorated.
Decoration:
- Remove the cake plastic from the cake and decorate with strawberries, chocolate shavings, and coral tuilles!
- Enjoy and have fun with it.