Easy Baked Strawberry Cheesecake – VIDEO RECIPE

This Easy Baked Strawberry Cheesecake is a delicious dessert with a crispy crust and juicy strawberries.

This exquisite sweet dish is topped with a wonderfully aromatic strawberry topping.

My simple recipe will guide you step by step on how to effortlessly create a ricotta cheesecake with a perfect bake.

Not only does this strawberry cheesecake look amazing, but it also tastes incredible!

The combination of flavors is a true delight, showcasing the perfect use of strawberries.

While this recipe calls for fresh berries, you can also use frozen strawberries to make it.

This Easy Baked Strawberry Cheesecake has one little secret.

To achieve a velvety texture and an ideal balance of ingredients, it is crucial to use full-fat ricotta.

Using low-fat ricotta will result in a less tasty and aromatic dessert.

This way this baked cheesecake will impress your loved ones with its tenderness.

The exceptionally delicate filling is made from just 5 simple ingredients: ricotta, yogurt, butter, sugar, and eggs.

The base of this cheesecake consists of corn flakes and butter, creating a deliciously crunchy crust.

This easy strawberry cheesecake recipe also includes a fantastic strawberry topping.

The sweet and juicy bright red berries give this creamy cheesecake a truly amazing appearance.

The creamy filling has a velvety texture, while the crust remains delightfully crispy.

Furthermore, the homemade topping made from aromatic strawberries is simply divine.

You will adore how the strawberry topping slowly cascades down this tasty cheesecake, infusing each bite with a rich strawberry flavor.

This Easy Baked Strawberry Cheesecake is a delightful summer treat!

Easy Baked Strawberry Cheesecake – VIDEO RECIPE

how to cook Easy Baked Strawberry Cheesecake?

STEP 1

Let’s get started by preheating the oven to 180°C (350⁰F). In a medium bowl, combine crushed corn flakes, sugar, and vanilla sugar. Pour in melted butter and mix everything together until well combined.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Wondering how to grind corn flakes? A kitchen chopper is your best friend for this task. If you don’t have one, no worries! Just put the flakes in a plastic bag and crush them with a rolling pin.

STEP 2

Next, grease a 20cm round springform pan and line it with parchment paper. Spread the corn flakes mixture evenly onto the bottom of the pan, smoothing it out and pressing it down firmly.

STEP 3

Place the pan into the preheated oven at 180°C (350⁰F) and bake for 10 minutes. Once the crust is done, remove it from the oven and reduce the temperature to 160°C (320⁰F).

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 4

In a large bowl, combine ricotta and yogurt. Use an immersion blender to blend the mixture until it becomes smooth.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 5

Add the eggs one at a time, mixing well with a mixer after each addition.

STEP 6

Pour sugar into the ricotta-egg mixture and add melted butter. Continue mixing with the mixer at low speed until all the ingredients are fully combined.

STEP 7

Pour this ricotta filling onto the crust in the springform pan.

STEP 8

Place the cheesecake into the oven at 160°C (320⁰F) and bake for 45-50 minutes. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for an additional hour.

TIPS: Cracks may sometimes show up on the surface of your baked cheesecake, but don’t worry! These cracks won’t affect the taste or appearance of your dessert, especially if you jazz it up with some delicious berries and a drizzle of berry topping.

TIPS: If you’re keen on avoiding those cracks altogether, there are a few alternative baking methods you can try. For instance, you can follow a recipe for cheesecake with boiled condensed milk or opt for a cottage cheese cotton cheesecake with a zesty lemon twist.

STEP 9

Once the cheesecake has cooled, transfer it to the refrigerator for another hour to cool completely.

STEP 10

Remove the cooled cheesecake from the pan and peel off the parchment paper.

STEP 11

Prepare the strawberries by removing the stems. Cut half of the strawberries into cubes and halve the other half.

TIPS: if you don’t have fresh strawberries on hand, frozen ones work just as well. Simply add the frozen strawberry halves before letting the strawberry topping cool down.

STEP 12

In a medium bowl, combine the diced strawberries with cornstarch and sugar. Stir everything together.

STEP 13

Use an immersion blender to grind the strawberry mixture until it becomes smooth.

TIPS: Don’t own an immersion blender but still want to make a delicious strawberry puree? No problem! A food processor, chopper, or even a meat grinder can do the trick. The possibilities are endless!

STEP 14

Pour the strawberry puree into a saucepan and cook it over medium heat for about 15 minutes. Make sure to stir it constantly until the mixture thickens.

STEP 15

Once the strawberry puree has thickened, take it off the heat and strain it through a sieve. Let it cool down.

STEP 16

Now, it’s time to assemble our delicious treat! Place strawberry halves on top of the cooled cheesecake and generously drizzle them with the strawberry topping.

STEP 17

To serve, cut Easy Baked Strawberry Cheesecake into equal-sized pieces. Pair it with a nice cup of tea, and voila! Bon appétit!