Strawberry Cheesecake Recipe

Time for a strawberry cheesecake recipe. I had already tried in interesting mix between a this cake and a tiramisu, with the tiramisu cheesecake recipe, but this time I’ll be more orthodox and less cross-over, with an easy strawberry cheesecake recipe

Here is what you will need.
For the base
240gr digestive biscuits
160gr butter
30gr cane sugar

For the topping
500gr Philadelphia (sorry but I won’t give you any alternative here, you have to use that and not other spread)
3 eggs
90gr sugar
100ml double cream
20gr corn starch
1 tsp vanilla extract

For the sauce
350gr strawberries
100gr sugar
½ glass of water
1 tbsp cherry liqueur (I used Italian Maraschino)

If you have a food mixer, dice the butter and break the biscuits and blend them. If you have to do it by hand, melt the butter in the microwave and crumble the biscuits with a pestle and mortar. Mix the two ingredients together and pour them loose-bottomed cake tin. Level it and press it with a spatula and put the cake in the fridge.
Now let’s go ahead with the strawberry topping for cheesecake
In a bow, whip the eggs, sugar and vanilla extract with an electric whip until it doubles in size.
Sieve the corn starch into the bowl (whip manually now), add the double cream and the Philadelphia (you may want to loosen it first, by stirring it in a separate bowl) and mix until amalgamated.
Preheat the oven at 170ºC. Pour the mix in the tin, level it and bake it for about 50 minutes.
In the meantime, prepare the strawberry sauce for cheesecake

Dice the strawberries, put them in a pan with the sugar and water,  and cook on a low heat until it thickens. Set aside to cool and add the liqueur.

When the cake is ready, let it cool to room temperature and the pour the strawberry cheesecake topping and leave it in the fridge for a couple of hours before serving

And this is how to make strawberry cheesecake.