What’s best than a classic cheesecake to grab a bite during summer? A classic cheesecake with homemade strawberry sauce!
Cheesecake are by definition eatable all-year-long but a nice and simple classic cheesecake with fresh fruits does just the trick during Summer.
Or at least during a sunny day! See, this is the kind of dessert or teatime cake you share with family or friends in the garden when it’s kinda hot and you don’t want cake but not ice cream either, but you definitely want sweetness!
This cheesecake is just so:
Great for sharing
Anywho, I don’t have that much to say about this cheesecake for a simple reason: it was devoured by everyone! It really is amazingly good, easy to make, not to sweet, dense and fruity.
I think it has what a classic cheesecake needs, and like a classic, doesn’t need a lot to say to sell it.
Well, you know what to do…let’s bake and bite! 😀
What's best than a classic cheesecake to grab a bite during summer? A classic cheesecake with homemade strawberry sauce!
For the base:
- 150 g digestive biscuits -or other cookies- 1 & 1/2 cup
- 55 g melted butter -unsalted- 4 tbsp
- 33 g granulated sugar 2 tbsp + 1 tsp
For the filling:
- 600 g plain cream cheese -room temperature- 21 ounces
- 100 g granulated sugar -room temperature- 1/2 cup
- 160 g sour cream 2/3 cup
- 1/2 tsp vanilla extract
- 1 tsp lemon juice
- 2 eggs
For the sauce:
- 250 g fresh strawberries
- 2 tbsp confectioner's sugar
For the base:
Preheat your oven at 350°F (180°C).
Place your biscuits in a food plastic bag and crush with a rolling pin. Or crush your biscuits in a blender.
Add the biscuits in a medium bowl and add granulated sugar and melted butter. Combine everything with a spatula until combined and looks like wet sand.
Directly put in a 8-inch pan and press the biscuit mixture down with your fingers or best, with a measuring cup or a tablespoon.
Once everything is compact, bake for 8 minutes.
Let cool while you prepare the filling.
Turn your oven down to 250°F (120°C).
For the filling:
Boil some water in a kettle and place a roasting pan in your oven. You'll need this to create a water bath.
With a hand-mixer fitted with the whisk attachment or by hand, whisk together the cream cheese and sugar until there is no lumps.
Add the sour cream, vanilla extract and lemon juice and beat until smooth and silky.
Add eggs one at a time until well combined.
Pour the filling on the base. Use your spatula to smooth it up.
Now for the water bath, if like me you don't have aluminium foil, use a larger pan to put your cheesecake in (the cheesecake stays in its pan though! It would be a pan in a larger pan) and then place in the roasting pan. Or use aluminium foil to wrap your pan with your cheesecake in so the water doesn't go through.
Pour the boiled water in the roasting pan before or after putting the roasting pan in the oven, depending on how secure you are with the process.
Bake for 55 minutes, until the center is still jiggly.
Turn off the oven but let everything in the oven -door slightly opened- for one hour.
Let cool at room temperature and put in the fridge (covered) for a few hours or overnight.
For the strawberry sauce:
In a blender, mix the strawberries until liquid, then add the confectioner's sugar. Adjust according to your taste.*
*If you don't own a blender, try and cook your strawberries in a saucepan, adding your sugar when they start breaking up and becoming syrupy.
Let then bubble a couple of minutes before removing from the heat.
When it's cooler, mash everything.