Strawberry Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
1¼ cups plain flour (150g)
02 -
½ tsp baking powder
03 -
1 egg
04 -
3 tbsp sugar (40g)
05 -
½ cup browned butter (120g)
06 -
Grated zest from a lemon
→ Filling
07 -
3 eggs
08 -
2½ tbsp cornstarch (30g)
09 -
⅓ cup creamy condensed milk (80g)
10 -
16 oz cream cheese (450g)
11 -
½ cup Greek yogurt, strawberry flavor (100g)
12 -
⅓ cup heavy cream (80g)
13 -
½ cup white sugar (100g)
→ Topping
14 -
Strawberry jam (for finishing)
15 -
1 cup fresh or frozen strawberries (200g)
16 -
Optional: Sprigs of mint or rosemary to decorate
# Instructions:
01 -
Mix sugar with the lemon zest until fragrant. Add in the flour, baking powder, egg, and the cooled browned butter. Spread into your cheesecake mold evenly.
02 -
Set your oven to 350°F (175°C). Bake the base for about 10 minutes. Let it cool a bit before adding filling.
03 -
Blend the cornstarch and heavy cream together until there are no lumps.
04 -
Stir together the Greek yogurt and condensed milk until smooth.
05 -
Beat cream cheese, sugar, and eggs for 5 to 10 minutes until fluffy. Gently add the yogurt base and the creamy cornstarch mixture. Stir until smooth.
06 -
Pour the filling on top of the cooled crust. Bake at 350°F (175°C) for an hour. Turn off heat, leave the cake inside for 10 minutes. This helps prevent cracks.
07 -
Once out of the oven, let it reach room temperature. Then place it in the fridge for at least 4–6 hours, or even better, leave it overnight.
08 -
Spread strawberry jam over the chilled cheesecake. Add whole strawberries and some fresh mint on top. Slice it up and enjoy every bite!
# Notes:
01 -
For best results, chill the cheesecake completely before cutting to get clean slices.