Recipe Video
Ingredients
Shortcrust base
shortbread cookies
180g
6.30oz
0.72cup
12tbsp
sugar
50g
1.75oz
3.35tbsp
butter
70g
2.45oz
0.28cup
4.69tbsp
Cheese layer
cream cheese
440g
15.40oz
1.76cup
29.48tbsp
sugar
50g
1.75oz
3.35tbsp
eggs
2pc
milk
40g
1.35fl oz
heavy cream
40g
1.35fl oz
vanilla extract
1tsp
Sauce
strawberries
400g
14oz
1.60cup
26.80tbsp
cornstarch
1Tbs
sugar
100g
3.50oz
0.40cup
6.70tbsp
lemon juice
1Tbs
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.
