Baked strawberry cheesecake, a delicious cheesecake tart, a dessert to bring to the table from breakfast onwards, great for a snack, delicious at the end of a meal, also great as a birthday cake, just add 2 candles. A few days ago, I went for a walk in a nearby city, and after a stroll in the park, I decided to stop for a coffee at a pastry shop, where I saw some beautiful tarts and thought, why not try a slice? I had a slice of baked cheesecake, or berry cheesecake tart, it was good but lacked something, it didn’t give me the pleasure I expected, while the chocolate version my husband had was truly delicious, I’ll make that next time, but for now, to satisfy my insatiable craving for deliciousness, I wanted to remake that baked cheesecake with a shell of butter shortcrust pastry, and a delicious filling of mixed cheeses, I used mascarpone, cream cheese like Philadelphia and thinned it with a little milk, which can be replaced with fresh cream if desired. For the topping, I used the tray of fresh strawberries I had bought the day before, which I found delightful, small, ripe, and very fragrant. Finally, I can tell you my craving for cheesecake has been satisfied, a true pleasure I want to share with you all because it is very easy to make.
Here are more delicious cakes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8-10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring
Ingredients for baked cheesecake with strawberries
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar (or 7/16 cup)
- 1/2 cup butter
- 2 medium eggs
- 1/2 teaspoon vanilla extract
- 8 3/4 oz mascarpone
- 7 oz cream cheese
- 1/2 cup fresh cream (or milk)
- 1 teaspoon vanilla extract
- 2 medium eggs
- 1/3 cup all-purpose flour or starch
- 3/4 cup sugar (7 tablespoons)
- 1 lb strawberries
- 1/2 cup sugar (about 5 tablespoons)
- 1 lemon juice
Tools for preparing baked cheesecake with strawberries
- 1 Bowl
- 1 Rolling Pin
- 1 Springform Pan
- 1 Small Pot
- 1 Wooden Spoon
- 1 Scale
- 1 Spoon
- 1 Fork
- 1 Kitchen Spatula
Steps for preparing baked cheesecake with shortcrust pastry and strawberries
Let’s start with the pastry. Work the sugar and butter into a single mixture, then add the flour to obtain a sandy mixture, and finally add the eggs and vanilla. Since we use vanilla gel, if necessary, add a little flour to obtain a homogeneous non-sticky dough.
The shortcrust pastry can also be prepared in a stand mixer, perhaps with softened butter, so it doesn’t overheat. Remember that it should be worked little, just enough to combine well. Wrap in plastic wrap and place in the fridge, or in the freezer if you’re in a hurry and don’t want to wait at least an hour.
For the filling, place the cheeses in a bowl with the sugar and work with a fork. Then add the eggs and work again with the fork to obtain a nice homogeneous mixture. Add the vanilla, then the flour or starch, and finally add the milk little by little, or fresh cream for an even better taste, and mix.
Take the pastry from the fridge, roll it out on a well-floured surface, and with the pastry also well-floured on top. Roll out with a rolling pin. Roll it out to about 1/4 inch thick, wide enough to line a 24-26 cm springform pan, or as I did with a tart pan with removable base 5.5 cm high. Remember it needs to be wide enough to cover the entire edge, but with this amount, you can easily cover even a 26-28 cm pan.
Once the pastry is rolled out, flour it well on the surface, and adhere this well-floured side to the pan to cover it completely. Remove any excess parts; you can always make 2 small cookies to bake alongside the cheesecake tart.
Pierce the pastry well in the pan with a fork. This way, it will cook evenly, then pour all the contents of the bowl, the cheeses with eggs and sugar, into the pan on the pastry. Carefully move the pan into the oven, not quite in the center, but slightly lower, so it will cook evenly. Bake in a preheated oven at 320°F for 1 hour. In the last 20 minutes, raise the temperature to 356°F to brown the pastry of our cheesecake well. Alternatively, bake directly at 338°F for 60 minutes. Remove from the oven when it’s well-cooked and puffed on the surface. Let cool.
Meanwhile, prepare the strawberries. First, clean them safely; here are all the tips for cleaning strawberries. After washing the strawberries with water and baking soda, dry them and cut them into cubes. Cook them in a small pot with the sugar and the juice of 1 lemon. Cook until you obtain a kind of jam, with visible strawberry pieces, but not too liquid. Stir occasionally, so it doesn’t stick. Once ready, let it cool. It will take about ten minutes or a little more over medium heat.
Pour all the cooked strawberries over our baked cheesecake, distribute them evenly, and our very delicious dessert is ready.
Store in a cool place under a glass dome; it keeps for 2-3 days.
It can be enriched with chocolate pieces in the batter, or transformed into chocolate by adding 2 oz of melted dark chocolate. The topping can also be changed; other types of fruit, caramel, chocolate, or whipped cream, or meringue can be used. For the base, you can use the classic biscuit base or even puff pastry. Other types of cheeses, such as ricotta, quark, or even yogurt, can be used. If you want a creamier dessert, you can omit the flour, and instead of milk, use half the amount of cream.
