Cheesecake with strawberry compote, perfect cake for a summer snack. It may seem like the usual cheesecake, but it is made with a cocoa and coconut brioche bread base. The cheese filling makes it soft and fresh. It is then garnished with a fresh strawberry sauce prepared on the spot.

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Difficulty: Easy
Cost: Economic
Preparation time: 50 Minutes
Portions: 10/12 slices
Cooking methods: Oven
Cuisine: American
Seasonality: Spring, Summer

Ingredients

15 oz stale brioche bread or leftover cake
6.35 oz butter
18 oz ricotta
7 oz cream cheese
3.5 oz plain natural yogurt
8 oz granulated sugar
3 eggs
10.5 oz strawberries
2 tablespoons granulated sugar
0.68 oz water
0.68 oz cornstarch

Tools

1 Food processor
1 Springform pan

Preparation of Cheesecake with Strawberry Compote

In a food processor, add the brioche bread (cake or cookies) and blend until you get a powder.
Add the melted butter and run the processor to mix well.
Butter a 24/26 cm springform pan and then pour in the mixture.
Level it well with your hands, forming a 3-finger high border.
Place in the fridge to rest and in the meantime prepare the filling.
In the same processor, add the ricotta, cream cheese, and yogurt.
Mix until you get a smooth and homogeneous cream.
Add the sugar and mix.
Now, without turning off the processor, incorporate the eggs one by one.
Take the cheesecake base with strawberry compote from the fridge and pour the cheese cream over it.
Bake in a preheated oven at 338°F for 50 minutes.
When the cheesecake is cooked, turn off the oven and slightly open the door, letting it cool completely.
Once cool, transfer the cake, covered, to the fridge for at least 4/5 hours.
To prepare the compote, clean and wash the strawberries well, then cut them into pieces and put them in a pan with sugar.
Cook for 8/10 minutes over medium heat.
Now mash with a fork to have some strawberry pieces and some mashed.
In a container, mix water and cornstarch. Once you have a sort of sauce, pour it into the compote and mix well to combine.
When the compote is ready, let it cool before pouring it over the cheesecake.
Once completely cool, remove the cake from the fridge and garnish with the compote and a few mint leaves.
And voila… now the cheesecake with strawberry compote is ready to be served to your guests.
P.S.
If you like, the compote can also be poured warm.