Creamy Strawberry Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
½ cup brown butter (120g)
02 -
3 tbsp sugar (40g)
03 -
Zest of 1 lemon
04 -
1 egg
05 -
1¼ cups all-purpose flour (150g)
06 -
½ tsp baking powder
→ Filling
07 -
2½ tbsp cornstarch (30g)
08 -
⅓ cup heavy cream (80g)
09 -
16 oz cream cheese (450g)
10 -
3 eggs
11 -
⅓ cup condensed milk (80g)
12 -
½ cup strawberry Greek yogurt (100g)
13 -
½ cup granulated sugar (100g)
→ Topping
14 -
1 cup whole strawberries (200g, fresh or frozen)
15 -
Strawberry jam (to finish)
16 -
Optional: Mint or rosemary for garnish
# Instructions:
01 -
Rub lemon zest into sugar. Mix in flour, egg, baking powder, and cooled brown butter. Press into a cheesecake pan.
02 -
Preheat oven to 350°F (175°C) and bake crust for 10 minutes. Let cool slightly.
03 -
Stir cornstarch with heavy cream to form a smooth slurry.
04 -
Mix yogurt and condensed milk together.
05 -
Whip cream cheese, eggs, and sugar until fluffy (5–10 minutes). Fold in yogurt mix and cornstarch slurry until smooth.
06 -
Pour filling over crust. Bake at 350°F (175°C) for 1 hour. Turn oven off, leave cheesecake inside for 10 minutes to prevent cracking.
07 -
Cool to room temperature, then refrigerate at least 4–6 hours (preferably overnight).
08 -
Top with strawberry jam, strawberries, and fresh mint. Slice and enjoy this creamy, fruity masterpiece!
# Notes:
01 -
Ensure the cheesecake is completely chilled before slicing to achieve clean cuts.