Delicious and Easy Strawberry Cheesecake Recipe
Preparation Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 8
Ingredients:
- For the Base:
- 1 sheet Puff Pastry, thawed
- For the Strawberry Filling:
- 1 cup strawberries, sliced
- ½ cup sugar
- ¼ cup lemon juice
- For the Cheesecake Filling:
- 8 oz package of cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons heavy cream
- For the Strawberry Layer:
- 1 cup fresh strawberries, sliced
- ¼ cup powdered sugar
Instructions:
- Prepare the Pastry:
- Preheat your oven to 350°F (175°C).
- Roll out the thawed puff pastry on a lightly floured surface to fit a 9-inch pie dish. Transfer the pastry to the greased dish, pressing into the bottom and sides.
- Trim any excess pastry with a knife and fork the base to prevent puffing.
- Pre-bake the pastry for 10 minutes until lightly golden.
- Make the Strawberry Filling:
- In a medium saucepan, combine the 1 cup sliced strawberries, ½ cup sugar, and ¼ cup lemon juice.
- Cook over medium heat, stirring occasionally until the strawberries break down and the mixture thickens (about 5-7 minutes).
- Remove from heat and allow to cool to room temperature.
- Prepare the Cheesecake Filling:
- In a mixing bowl, use an electric mixer to blend the softened cream cheese with ¼ cup granulated sugar and 2 tablespoons of heavy cream until smooth and creamy.
- Assemble the Cheesecake:
- Spread the cheesecake filling evenly over the pre-baked pastry base.
- Spoon the cooled strawberry filling over the cheesecake layer, spreading gently to cover.
- Bake:
- Place the cheesecake in the oven and bake for 25 minutes, or until the cheesecake filling is set and slightly golden on the edges.
- Remove from oven and let cool on a wire rack for about 30 minutes.
- Add the Fresh Strawberry Layer:
- Arrange the remaining 1 cup of sliced fresh strawberries on top of the cooled cheesecake.
- Sift ¼ cup of powdered sugar over the strawberries for a sweet finish.
- Chill and Serve:
- Refrigerate the cheesecake for at least one hour to allow it to set completely.
- Serve chilled, optionally garnished with whipped cream or additional strawberries.
Keto Version:
- Replace puff pastry with a homemade almond flour crust made from 2 cups almond flour, 1/3 cup melted butter, and 1 tablespoon erythritol.
- Substitute sugar in fillings with erythritol and swap heavy cream for coconut cream.
Tips for Perfection:
- Select ripe, aromatic strawberries for the best flavor.
- Ensure the cream cheese is at room temperature for a smooth filling.
- Allow the cheesecake to cool gradually in the oven with the door slightly ajar to prevent cracks.
FAQs:
- Can I use frozen strawberries? Yes, ensure they are thawed and well-drained to prevent excess moisture.
- How long can I store the cheesecake in the fridge? Properly stored, the cheesecake can last up to 5 days in the refrigerator.
- Can this recipe be made gluten-free? Yes, simply use a gluten-free pastry or pie crust.
Enjoy this luscious and easy-to-make strawberry cheesecake that combines flaky pastry with creamy filling and fresh strawberries. It’s the perfect dessert for any occasion!
