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Simple cheesecake with strawberries

Simple cheesecake with strawberries

Name: Simple cheesecake with strawberries
Total time: 1 h 15 min
Ingredients: 50 g crushed pretzels; 100 g crushed graham crackers; 40 g sugar; 75 g unsalted butter; 680 g strawberries; 240 ml whipping cream; 450 g cream cheese; 120 g powdered sugar; 1 teaspoon BAM vanilla paste; or BAM Cheesecake Mix; or BAM Strawberry Topping; fresh strawberries; BAM Crispy

(1)

Preparation time: 1 h 15 min
Difficulty:
Number of ingredients: 13

This easy cheesecake is a strawberry cake that combines a super creamy strawberry filling, cheesecake cream and a crunchy, salty-sweet cookie base. The filling for this easy cheesecake is made with cream cheese and fresh strawberries. To get an intense fruit flavor, first mash the strawberries and then slice them. This is an extra step, but it's definitely worth it. Is this a recipe for strawberry cheesecake? Is this a recipe for strawberry shortcake? It's both in one!

If you follow the preparation steps, you get a strawberry cheesecake filling that tastes like strawberry mousse. It is accompanied by a salty-sweet crust made of cookies. The strawberry filling can either be made with the suggested ingredients, or you can simplify the process even further by using the BAM Cheesecake Mix. Those who use the mix simply add strawberries and get a creamy cheesecake filling.

BAM tip: For the cookie base, we used pretzels to increase the salt content and graham crackers for crunch. To get the flavor right, use both the pretzels and crackers when making the cookie base.

Cheesecake can be prepared in a variety of ways. Here are a few ideas:

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Simple cheesecake with strawberries

Preparation time: 1 h 15 min
Difficulty:
Number of ingredients: 13

Ingredients:

for the cookie base:

50 g crushed pretzels
100 g crushed graham crackers
40 g sugar
75 g unsalted butter

for the cheesecake:

680 g strawberries
240 ml whipping cream
450 g cream cheese
120 g powdered sugar
1 teaspoon BAM vanilla paste
or BAM Cheesecake Mix
or BAM Strawberry Topping

decoration:

fresh strawberries
BAM Crispy

Instructions:

preparation of the cookie base:

1. Step Crush pretzels and graham crackers into crumbs using a spatula or food processor. In a medium bowl, mix the cookie crumbs and melted butter until the crumbs are slightly moist. The mixture should be thick and slightly lumpy. Now press this mixture onto the bottom and up the sides of a 23 cm diameter baking pan.

2. Step Bake the cheesecake base in a preheated oven at 180 °C for 15 to 16 minutes. Then remove the cookie base from the oven and let it cool. Leave to cool for about 30 minutes. In the meantime, prepare the strawberry puree.

preparation of strawberry puree:

1. Step Completely puree the strawberries. The indicated amount is enough for 1.5 to 2 cups of puree. Strain the strawberry puree through a fine-mesh sieve, press down with a spoon and press through the sieve. Remove any seeds remaining in the sieve. Cook the puree over low to medium heat, stirring occasionally, until it thickens. This will take at least 25 to 35 minutes, but may take longer depending on the pot and juiciness of the strawberries. No sugar is added to the puree - it's just pure strawberries. It should cool to room temperature before adding to the cheesecake filling.

preparation of the cream:

1. Step Whip the cold whipping cream until stiff peaks form and set aside. Using a hand mixer or stand mixer fitted with a whisk attachment, whisk the cream cheese on medium speed until the mixture is completely smooth and creamy. If necessary, you can scrape the sides and bottom of the bowl with a rubber spatula. Add the cooled, reduced strawberry puree, powdered sugar and BAM vanilla paste and whisk on medium-high speed until combined. The mixture should be creamy and smooth. Be sure to check that there are no large lumps of cream cheese in the mixture. If there are still lumps, you can whisk until smooth.

2. Step Using a mixer on low speed or a rubber spatula, add the whipped cream to the cheesecake filling and mix. Stir slowly to keep the air bubbles in the whipped cream intact. Now you can spread the filling on the cooled cookie base. Smooth the surface with the spatula. Carefully cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours. For ideal results, at least 12 hours is recommended. The longer the cheesecake is in the refrigerator, the better its consistency will be. However, it is not recommended to put it in the freezer. Now you can add the decoration and serve it!

Order ingredients with a 10% discount:

Premium BAM baking products.

Cheesecake Mix, 200 g

6,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Strawberry Topping, 200 g

3,90 €

Out of stock

Discount on products used in the recipe - 10%:

-1,68 €

Total:

16,80 €15,12 €

-10%

Sour Cherry Topping, 200 g

(51 Ratings)

4,90 € 3,43 €

-30%

Out of stock

Gluten free
New

Milk chocolate drops, 5 kg

99,90 €

-10%

Sparkling wine with ruby chocolate

(2 Ratings)

19,90 € 17,90 €

-10%

Gluten free
Vegan
Recommended

-25%

Mango Topping, 200 g

(143 Ratings)

4,90 € 3,68 €

-25%

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Simple cheesecake with strawberries

Preparation time: 1 h 15 min

Difficulty: 2

Number of ingredients: 13

Cheesecake can be prepared in a variety of ways. Here are a few ideas:

Ingredients:

for the cookie base

50 g crushed pretzels
100 g crushed graham crackers
40 g sugar
75 g unsalted butter

for the cheesecake

680 g strawberries
240 ml whipping cream
450 g cream cheese
120 g powdered sugar
1 teaspoon BAM vanilla paste
or BAM Cheesecake Mix
or BAM Strawberry Topping

decoration

fresh strawberries
BAM Crispy

Instructions:

preparation of the cookie base

1. Korak

Crush pretzels and graham crackers into crumbs using a spatula or food processor. In a medium bowl, mix the cookie crumbs and melted butter until the crumbs are slightly moist. The mixture should be thick and slightly lumpy. Now press this mixture onto the bottom and up the sides of a 23 cm diameter baking pan.

2. Korak

Bake the cheesecake base in a preheated oven at 180 °C for 15 to 16 minutes. Then remove the cookie base from the oven and let it cool. Leave to cool for about 30 minutes. In the meantime, prepare the strawberry puree.

preparation of strawberry puree

1. Korak

Completely puree the strawberries. The indicated amount is enough for 1.5 to 2 cups of puree. Strain the strawberry puree through a fine-mesh sieve, press down with a spoon and press through the sieve. Remove any seeds remaining in the sieve. Cook the puree over low to medium heat, stirring occasionally, until it thickens. This will take at least 25 to 35 minutes, but may take longer depending on the pot and juiciness of the strawberries. No sugar is added to the puree - it's just pure strawberries. It should cool to room temperature before adding to the cheesecake filling.

preparation of the cream

1. Korak

Whip the cold whipping cream until stiff peaks form and set aside. Using a hand mixer or stand mixer fitted with a whisk attachment, whisk the cream cheese on medium speed until the mixture is completely smooth and creamy. If necessary, you can scrape the sides and bottom of the bowl with a rubber spatula. Add the cooled, reduced strawberry puree, powdered sugar and BAM vanilla paste and whisk on medium-high speed until combined. The mixture should be creamy and smooth. Be sure to check that there are no large lumps of cream cheese in the mixture. If there are still lumps, you can whisk until smooth.

2. Korak

Using a mixer on low speed or a rubber spatula, add the whipped cream to the cheesecake filling and mix. Stir slowly to keep the air bubbles in the whipped cream intact. Now you can spread the filling on the cooled cookie base. Smooth the surface with the spatula. Carefully cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours. For ideal results, at least 12 hours is recommended. The longer the cheesecake is in the refrigerator, the better its consistency will be. However, it is not recommended to put it in the freezer. Now you can add the decoration and serve it!

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