Strawberry Cheesecake Delight
Strawberry Cheesecake Delight has a zesty browned butter crust, creamy strawberry yogurt filling, and a fruity jam topping—great for gatherings or cozy weekends.
Ingredients
For the Crust:
- 1¼ cups plain flour 150g
- ½ tsp baking powder
- 1 egg
- 3 tbsp sugar 40g
- ½ cup browned butter cooled (120g)
- Grated zest of 1 lemon
For the Filling:
- 3 eggs
- 2½ tbsp cornstarch 30g
- ⅓ cup creamy condensed milk 80g
- 16 oz cream cheese softened (450g)
- ½ cup strawberry-flavored Greek yogurt 100g
- ⅓ cup heavy cream 80g
- ½ cup white sugar 100g
For the Topping:
- Strawberry jam for finishing
- 1 cup fresh or frozen strawberries 200g
- Optional: Mint or rosemary sprigs for garnish
Instructions
- Mix sugar and lemon zest in a bowl until it smells fresh and citrusy. Add the flour and baking powder. Stir in the egg and cooled browned butter.
- Mix everything until a soft dough forms. Press it evenly into the bottom of your cheesecake pan. Make sure there are no gaps.
- Preheat the oven to 350°F (175°C).
- Bake the crust for 10 minutes until lightly golden. Set it aside to cool a little while you make the filling.
- In a small bowl, stir the cornstarch and heavy cream until smooth.
- In another bowl, mix the Greek yogurt and condensed milk until combined.
- In a large bowl, beat the cream cheese, sugar, and eggs for 5 to 10 minutes until fluffy and light.
- Slowly add the yogurt mixture and the cornstarch blend. Stir gently until the batter is smooth.
- Pour the batter over the cooled crust. Shake the pan lightly to even out the top.
- Bake at 350°F (175°C) for 1 hour. Turn off the oven, leave the cake inside with the door closed for 10 minutes to help prevent cracks.
- Take the cheesecake out of the oven and let it cool to room temperature. Then chill in the fridge for 4 to 6 hours or overnight until it’s fully set.
- Spread strawberry jam on top of the chilled cheesecake. Add fresh or frozen strawberries.
- Garnish with mint or rosemary if you like. Use a warm knife to slice cleanly.