IngredientsServings 12 Preparation time 1 h 40 min
- 75 g Butter
- 150 g Butter cookies
- 4 Eggs (Medium size)
- 225 g Brown sugar
- 1 table spoon Vanilla sugar
- 750 g Cream cheese
- 125 g Heavy cream
- 300 g Strawberries or other fresh berries
I think there is no better way to describe the perfect match! The cheesecake is widely known dessert in all its variations.
An ancient form of cheesecake may have been very popular in Ancient Greece. Maybe this is the reason why I am so in love with this dessert. Greece is just around the corner from where I grew up. My home town in Bulgaria used to be a Greek colony in the past and there are still old people who speak some Greek. Maybe in some previous life, I was enjoying the Ancient Greek cheesecake 😉 …Who knows?!
Almost all modern cheesecakes in US and Canada use cream cheese; in Italy, they use Ricotta cheese. Here in Germany, they use quark. The base can be made from crushed cookies, graham crackers, pastry or sponge cake. This amazing dessert can be prepared in so many different flavors that I believe there is no official number of flavors.
There are also two main cheesecake recipes - baked and not-baked. If you find your favorite recipe you can just experiment with different flavors and toppings. It goes perfectly with any fresh fruits and my favorite one is with fresh berries. Just pick the berries which are in season or available to buy right now.
The simplicity of this cheese cake just follows the rule that less is more. Just simple baked cheese cake with fresh strawberries can impress any dessert lover.
PreparationFor the crust: 1. Melt the butter in a sauce pan or in the microwave and let it cool down. 2. Crash the cookies using rolling pin and a sealable plastic bag or a food processor.
3. Mix well the crushed cookies with the melted butter and spread the mixture in a leak-proof springform pan. Leave on the side just a little bit of the melted butter which we will need for brushing the sides of the form later. 4. When spreading the cookie mix evenly, press gently with a spoon or spatula. I prefer using a baking sheet in the springform. It helps me remove the cake more easily out of the form later on. Just cut a circle using the springform pan. The oven should be preheated to 175 °C for conventional ovens and to 150°C for the fan. Bake the bottom layer for 10 min and let it cool down. For the cheese layer: 1. With a hand-mixer mix the eggs with the sugar. Add also the vanilla sugar. Mix until it gets foamy. 2. Add the cream cheese, the heavy cream and the lemon/lime zest if you have decided to add some. ( I know many dessert lovers who do not like lemon zest that is why it should be up to you if you wish to add some.) 3. Pour the cheese layer mixture in the springform and spread evenly. 4. If you are not sure about the springform you have if it is really leaking free you can use a sheet of aluminum foil and wrap the springform to avoid water going through.Use a large roasting pan to fill up with hot water and put the springform in it. Bake in a preheated oven for 1h and 15 min. After 45 min. Baking time cover the cheesecake with a baking sheet so it does not get burned or the edge of the cheese layer gets too dry. 5. After turning off the heat open the oven, if possible just 5-6 cm., and let the cheesecake completely cool down in the oven. Otherwise, it might break in the middle due to sudden change of the temperature. 6. After cooling down put the cheese cake in the fridge for at least 5 hours. You can wrap the form in clear wrap in order to protect the cake of catching some other aroma out of your fridge.