The recipe for the classic American cheesecake

Cheesecake with homemade cookie and strawberry sauce. Cream cheese and yogurt make it so light and you eat it without regrets, writes @baketheclick about her recipe.

For 8-10 servings you will need:

FOR THE BISCUIT

300 gr. soft flour

1 egg

1 kg cinnamon

100 gr. powdered sugar

1 vanillin

120 gr. butter cubes

FOR THE CREAM

350 gr. grated cream cheese

Grate 2 lemons

350 gr. yoghurt

2 tbsp. corn flour

3 eggs

160 gr. powdered sugar

1 tbsp. vanilla extract

200 gr. whipping cream

FOR THE STRAWBERRY SAUCE

250 gr. strawberries

50 gr. sugar

Or vanilla pod

FOR SERVING

Strawberry sauce

Fresh strawberries

How to make it:

FOR THE BISCUIT

In a bowl, mix the flour, cinnamon, powdered sugar and vanilla. Add the egg and the iced butter in cubes and mix by hand. Initially the dough will be crumbly and then when the butter is completely incorporated you will have a pliable dough.

Butter the detachable cake tin and after opening the dough on a floured surface, spread it on the tin, covering its side walls as well. Cover with non-stick paper, place beans or rice and bake in a preheated oven for 20 minutes at 180o. Remove from the oven and let the temperature drop on a metal grill.

FOR FLOWER CREAM

Mix all the ingredients in a bowl. With a hand mixer you mix the ingredients of the cream so that it has a velvety texture.

FOR THE STRAWBERRY SAUCE

Mix the strawberries, after you have washed them first, with the sugar in a bowl for 1 egg. Then transfer the mixture to a shallow saucepan or deep frying pan, add the vanilla pods and boil the mixture at high temperature until it comes to a boil, for 5-6 minutes. Then lower the heat and boil the mixture until it starts to set, for about 20 minutes. Remove from the heat and allow to cool. Place in a bottle that seals with a lid. Keep in the refrigerator.

BAKING

Add the cream to the cookie. Bake in a preheated oven for 20 minutes at 180o and then lower the temperature to 150o and bake for about 1 hour. If necessary, cover the cake with foil so that it does not take too much color. Remove from the oven and allow to cool. Place in the refrigerator after first covering its surface with cling film, for about 3-4 hours or overnight.

SERVING

Remove the detachable ring of the form as well as the bottom and place the cake carefully on a plate with the help of a large spatula. Serve with strawberry sauce and fresh fruit.

Notes

It is better to make the sauce the day before and keep it in the fridge. Either cut the cake into pieces before pouring the strawberry sauce, or after garnishing the surface of the cake. In the second case, make sure you wipe the knife each time before cutting the next piece.

Savoir ville

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