Recipe Video

Ingredients

Shortcrust base
shortbread cookies
0.75 cup
180 g
6.30 oz
5.94 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
Cheese layer
cream cheese
1.75 cup
440 g
15.40 oz
14.52 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
eggs
2 pc
milk
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
heavy cream
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
vanilla extract
1 tsp
4.92 ml
Sauce
strawberries
1.50 cup
400 g
14 oz
13.20 fl oz
cornstarch
1 Tbs
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
lemon juice
1 Tbs

Method

The calculation in the recipe is for a suare mold 7.90 x 7.90 inch, or a ring mold with a diameter of 7.00 inch.

Shortcrust base

  • Grind the cookies into crumbs.
  • Add melted butter, sugar, mix.
  • Take a board or a large plate. Put parchment and a mold on top (grease it a little with butter).
  • Spread the crumb to the bottom and tamp well.
  • Put in the freezer for 20 minutes.

Cheese layer

  • For the cheese layer, put cheese in a bowl, add sugar, eggs and milk with cream, stirring thoroughly each time.
  • Transfer the cookie sheet to a baking sheet and pour the cheese layer into it. Bake for 30-40 minutes at 248F. The finished cheesecake shakes slightly in the middle. Remove from oven and let cool slightly.

Strawberry sauce

  • For the sauce, finely chop the strawberries and transfer to a saucepan, immediately add sugar and starch, mix well to disperse the starch. Put on the stove, bring to a boil, stirring constantly, and cook after boiling for another 2-3 minutes.
  • Cool slightly and pour over the cheesecake.
  • Put cheesecake in refrigerator to stabilize 6 hours or overnight. Then carefully go along the sides with a knife, remove the frame, and cut into squares.