Strawberry Cheesecake
Votes: 2
Time: 4 hours.
Complexity: easily
Quantity: 12 - 14
Complexity: easily
Quantity: 12 - 14
Strawberries are the most romantic treat for Valentine's Day and one of the most beloved desserts, delicious in any form, including this amazing cheesecake. Whole fresh strawberries sit on a soft chocolate crust and are topped with a thick layer of velvety cheesecake. To make this dessert easy, bake the chocolate crust using ready-made brownie mix. Once it's cooled, decorate with strawberries, also arranging them around the perimeter of the pan, cut-side out, and top with cream cheese frosting. Once the cheesecake has set in the refrigerator, drizzle with chocolate sauce. Slice and enjoy the juicy berries in every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (520 g) of dry brownie mix (+ all additional ingredients)
- 45 - 50 medium strawberries (about 1.1 kg), stemmed
- 2 packages of 220g cream cheese, room temperature
- 1 cup of sugar
- 4 cups heavy cream
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 packets of 7 grams of gelatin
- Warm chocolate sauce to drizzle
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Lightly spray the bottom and sides of a 9 x 13-inch (22 x 32 cm) metal pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch (5 cm) overhang on all sides.
- Mix the brownie batter and bake in the prepared pan according to package directions. Let cool completely on a wire rack, about 1 hour.
Meanwhile, slice 5-6 strawberries into 0.3 cm thick slices, enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole. - In a large bowl, beat the cream cheese, sugar, and 3.5 cups heavy cream with an electric mixer on medium speed until stiff peaks form, 3-4 minutes. Add the sour cream and vanilla and mix until smooth.
- In a small saucepan, bring the remaining 1/2 cup cream to a boil, then whisk in the gelatin. Remove from heat and continue whisking until the gelatin dissolves, 2-3 minutes. Stir the gelatin mixture into the cheese mixture.
- Place strawberry slices vertically around the perimeter of the brownie pan, cutting them so their cut sides touch the side of the pan. Slice another strawberry or two if needed. Spoon 3 cups of the cream cheese mixture over the brownies and spread it evenly with an offset spatula. Press the remaining whole strawberries, pointy ends up, into the cream cheese mixture; you should have about 8 rows of 5 strawberries each. Spoon the remaining cream cheese mixture over the strawberries and spread it with a offset spatula. Refrigerate until completely set, at least 2 hours and up to overnight.
- When ready to serve, pull the parchment off the pan and transfer the dessert to a serving platter (trim the parchment around the edges). Drizzle the cheesecake with chocolate sauce and cut into squares.
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