Strawberry cheesecake – the most delicious creamy cheesecake with strawberries. A scrumptious fresh cheesecake with a delicious sweetness from the strawberries. The first bite of this cake transported me straight back to my childhood and the little strawberry ice creams that my grandparents always had in the freezer when my siblings and I came to visit. Velvety soft and creamy in texture, just like this cheesecake. Feel free to use fresh Danish strawberries, but if you’re making this cake outside of strawberry season, then frozen ones can also easily be used, too.
I love cheesecakes. They can be made with all kinds of flavors, and here on the blog I’ve shared a lot of recipes by now for this delicious cake. Cheesecakes can be made like I’ve done here, as a cake in a tin, as well as in individual glasses. Try my lime cheesecake, raspberry cheesecake in glasses or this Ferrero Rocher cheesecake, which is a real chocolate bomb. This tiramisu cheesecake is also a huge hit. Enjoy!
Process the biscuits and ladyfingers in a food processor so they’re finely crushed. Melt the butter and mix well with the biscuits to form an even mixture. Take the bottom out of a spring form tin, place it on the serving dish and line the sides with acetate (my form is 23 cm in diameter). Pour the biscuit base into it. Press the base down firmly into the tin and place it in the fridge while you make the strawberry cheesecake filling.
Strawberry cheesecake filling
Soak the gelatin in tepid water for 20 minutes. Boil the strawberries, sugar, lime juice and zest and vanilla in a small saucepan over a medium heat. Boil it together until the strawberries are cooked. Blend it with a handheld blender and melt the gelatin into the strawberry mixture. Let it cool.
Whisk the cream cheese, crème fraiche/sour cream and confectioner’s sugar together to form a soft cheesecake filling. Mix a little of the cheesecake filling with the warm strawberry mixture a little at a time until it reaches the same temperature. Then pour the entire mixture into the rest of the cheesecake filling and fold it well. Whisk the cream until frothy and fold it well with the cheesecake filling. Pour the strawberry cheesecake filling onto the biscuit base and refrigerate for at least 3 hours, but preferably overnight.
Remove the cake from the tin and acetate. Garnish with whipped cream and fresh strawberries. Enjoy!