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To make a lovely strawberry cheesecake, gather these key ingredients: - 1 ½ cups digestive biscuits, crushed - ½ cup unsalted butter, melted - 16 oz (450 g) cream cheese, softened - 1 cup granulated sugar - 2 teaspoons vanilla extract - 3 large eggs - 1 cup sour cream - 1 ½ cups fresh strawberries, pureed - 2 tablespoons cornstarch - Fresh strawberries for garnish These ingredients work together to create a rich, creamy dessert with a delightful strawberry flavor. The digestive biscuits give a crunchy base, while the cream cheese brings a smooth texture. You can add some optional ingredients to make this cheesecake your own: - Lemon zest for a citrus kick - Chocolate chips for a sweeter twist - A splash of almond extract for nutty notes These additions can enhance the flavor and make your cheesecake unique. If you have allergies or dietary restrictions, consider these substitutions: - Use gluten-free cookies instead of digestive biscuits for a gluten-free crust. - Swap cream cheese for a vegan cream cheese alternative to make it dairy-free. - Replace eggs with flaxseed meal mixed with water for a vegan option. These substitutes allow you to enjoy the cheesecake while keeping it safe for your needs. You can find the Full Recipe to see how these ingredients come together in this delicious treat. To make the crust, start with 1 ½ cups of crushed digestive biscuits. You can use a food processor or a plastic bag and a rolling pin. Then, mix the crushed biscuits with ½ cup of melted unsalted butter in a medium bowl. Stir until the mixture looks like wet sand. Next, press this mix into the bottom of a 9-inch springform pan. Make sure it’s compact and even. Bake the crust in a preheated oven at 325°F (163°C) for 10 minutes. After baking, take it out and let it cool completely. Now, let’s make the cream cheese filling. In a large mixing bowl, beat 16 oz (450 g) of softened cream cheese until it’s smooth. Use an electric mixer for best results. Gradually add 1 cup of granulated sugar, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and mix. Next, add 3 large eggs, one at a time. Mix just enough to combine. Now, stir in 1 cup of sour cream and 1 ½ cups of pureed fresh strawberries. Finally, add 2 tablespoons of cornstarch to thicken the filling. Mix until everything is well combined. Pour the cream cheese filling over the cooled crust in the springform pan. Spread it evenly to ensure a nice bake. Bake in the oven for 50-60 minutes. The center should be set but still slightly jiggly. Once done, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This helps prevent cracks. After an hour, remove it from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight for the best flavor. When ready to serve, carefully remove the sides of the springform pan, and garnish with fresh strawberries. You can find the Full Recipe for more details. To get a creamy texture in your strawberry cheesecake, start with room-temperature cream cheese. Cold cream cheese will clump. Beat it well to make it smooth. Adding sour cream helps too. It gives a rich flavor and creamy feel. Mix your ingredients gently. Overmixing can add air, which makes the cheesecake crack. One big mistake is opening the oven door too soon. This can cause the cheesecake to sink. Let it bake fully and cool slowly in the oven. Another mistake is using too much sugar. This can make it overly sweet. Stick to the recipe for the best balance. Always let your cheesecake chill in the fridge. This helps it firm up and enhances the flavor. When serving, cut neat slices for a pretty look. Use a hot knife to get clean cuts. Drizzle extra strawberry puree on top for a pop of color. Fresh strawberries make a lovely garnish too. You can also add a dollop of whipped cream for extra creaminess. For a fun twist, serve slices with a scoop of vanilla ice cream on the side. Check out the Full Recipe for more tips! {{image_2}} You can skip baking by making a no-bake version. This dessert stays cool and creamy. For the crust, use crushed cookies and melted butter, just like the baked recipe. For the filling, mix cream cheese, sugar, and pureed strawberries. Add whipped cream for a light texture. Spread this mixture over the crust and chill until firm. This no-bake option is perfect for hot days. If you prefer a vegan version, use cashews instead of cream cheese. Soak cashews in water for a few hours, then blend them until smooth. Combine with maple syrup, vanilla, and pureed strawberries for a creamy filling. Use dates and nuts for the crust. Press this mixture into a pan and chill. This option is just as delightful and plant-based! You can customize your cheesecake easily. Try adding blueberries or raspberries for a mix of flavors. Swirl some chocolate sauce through the filling for a unique twist. You can also use lemon zest for a tangy kick. These additions make each cheesecake different and fun. Get creative and find your favorite mix! For the full recipe, check out the Heavenly Strawberry Cheesecake section. Enjoy! After you make your cheesecake, let it cool completely. Wrap it well in plastic wrap. This keeps it moist and fresh. Store it in the fridge for up to five days. If you want to slice it first, use a sharp knife. Clean the knife between cuts for neat slices. You can also place it in an airtight container. If you have leftovers, you can freeze them. First, let the cheesecake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can stay in the freezer for up to three months. To thaw, place it in the fridge overnight before serving. The shelf life of your strawberry cheesecake is about five days in the fridge. The flavors taste best after chilling for at least four hours. For the best taste, serve it cold. I love to add fresh strawberries on top right before serving. This adds color and flavor. Check out the Full Recipe for tips on making your cheesecake shine! You can check if your cheesecake is done by looking for a slight jiggle in the center. The edges should be set, and the middle should still move a little when you shake the pan. This soft center will firm up as it cools. After baking, turn off the oven and let it sit inside for one hour with the door slightly open. This helps prevent cracks. Yes, you can use frozen strawberries! Just make sure to thaw them first. Drain any extra juice to avoid a watery filling. Puree the strawberries as you would with fresh ones. The flavor will still be great, though fresh strawberries often taste better. To prevent cracks, avoid overmixing your batter. Mix just until the ingredients blend together. Also, ensure your cream cheese is at room temperature. Another tip is to bake at a lower temperature and use a water bath. This method keeps the cheesecake moist and helps it cook evenly. For best results, follow my full recipe for more tips! This strawberry cheesecake is rich, creamy, and full of fresh flavor. It has a crunchy crust and a smooth filling. The sweet strawberries make it special. You can serve it for any occasion. - 1 ½ cups digestive biscuits, crushed - ½ cup unsalted butter, melted - 16 oz (450 g) cream cheese, softened - 1 cup granulated sugar - 2 teaspoons vanilla extract - 3 large eggs - 1 cup sour cream - 1 ½ cups fresh strawberries, pureed - 2 tablespoons cornstarch - Fresh strawberries for garnish 1. Preheat your oven to 325°F (163°C). 2. Make the crust: In a medium bowl, mix the crushed digestive biscuits and melted butter. Press this into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool. 3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer. Mix until creamy and smooth. 4. Add sugar: Gradually add the sugar. Mix well after each addition. Then, add the vanilla extract. 5. Incorporate eggs: Add the eggs one at a time. Mix until just blended. Do not overmix. 6. Stir in sour cream: Mix in the sour cream and pureed strawberries. Add the cornstarch and mix until combined. 7. Combine: Pour the cream cheese mixture over the cooled crust. Spread it evenly. 8. Bake: Place in the preheated oven for 50-60 minutes. The center should be set but slightly jiggly. 9. Cool down: Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour. 10. Finish: Let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight. 11. Serve: Remove the sides of the springform pan. Top with fresh strawberries before serving. With this full recipe, you can create a dessert that everyone will love. Enjoy making it! You learned about making strawberry cheesecake, from key ingredients to storage tips. Using simple steps, you can create a creamy and delicious treat. Remember to avoid common mistakes and try fun variations to make it your own. With these guidelines, your cheesecake will impress everyone. Keep your leftovers safe and enjoy each bite later. Now, go ahead and bake that perfect strawberry cheesecake!

Strawberry Cheesecake

Indulge in a slice of Heaven with this Heavenly Strawberry Cheesecake recipe! With a creamy filling made from fresh strawberries and a buttery crust, this dessert is perfect for any occasion. Learn how to bake it step-by-step, and discover pro tips for presentation that will wow your guests. Ready to satisfy your sweet tooth? Click through now to explore the full recipe and elevate your dessert game!
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Ingredients
  

1 ½ cups digestive biscuits, crushed

½ cup unsalted butter, melted

16 oz (450 g) cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

3 large eggs

1 cup sour cream

1 ½ cups fresh strawberries, pureed

2 tablespoons cornstarch

Fresh strawberries for garnish

Instructions
 

Preheat your oven to 325°F (163°C).

    In a medium bowl, combine the crushed digestive biscuits and melted butter. Mix until well combined, then press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

      In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

        Gradually add the sugar, mixing well after each addition. Then, beat in the vanilla extract and incorporate it into the cream cheese mixture.

          Add the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.

            Stir in the sour cream and the homemade strawberry puree, followed by the cornstarch to thicken the filling slightly. Mix until just combined.

              Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly.

                Bake in the preheated oven for 50-60 minutes, until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.

                  Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best flavor and texture.

                    Once chilled, carefully remove the sides of the springform pan. Garnish with fresh strawberries on top before serving.

                      Prep Time: 30 minutes | Total Time: 5 hours | Servings: 10

                        - Presentation Tips: Serve slices on decorative plates, drizzled with extra strawberry puree for a pop of color and sweetness!