Eggless baked Strawberry Cheesecake
This is a very creamy cheesecake recipe with very few ingredients. It is baked and extremely easy to make with fresh or frozen strawberries
Servings 1 cheesecake
Calories 3240kcal
Ingredients
Crust:
- 200 gram digestive biscuits powdered
- 30 milliliter butter melted - I used salted
Cheesecake filling:
- 400 gram cream cheese room temperature
- 100 gram strawberry reduction
- 70 gram raspberry reduction - READ NOTES ABOVE
- 100 gram granulated sugar
- 20 milliliter cream Amul whipping cream or READ NOTES ABOVE for substitutes
- 40 milliliter condensed milk
- 15 gram all purpose flour
Strawberry topping:
- 200 gram strawberries fresh & chopped
- 50 gram sugar
Red food colour (OPTIONAL): READ NOTES ABOVE
Makes: 7inch round
Instructions
Crust:
- In a grinder or food processor add the digestive biscuit and blitz until finely powdered. Dump it into a bowl.
- Now add the melted butter into the crushed digestive biscuits and mix till it looks like wet sand.
- Press this mixture into a 7-inch round spring form pan. If you want you can keep a single even layer at the bottom or you can also press it up along the sides to make a wall to hold the cheesecake filling. It is a matter of preference.
- Keep this pan in the freezer while you prepare your filling.
Topping: (Can also be done previous night)
- Slice the strawberries as big or small as you like, put them in a plastic or glass bowl and add the sugar.
- Cover and set it aside for 2 hours or upto overnight in the fridge
Filling:
- Preheat your oven to 160C.
- Add the room temperature cream cheese and both fruit reductions (check notes above for reduction recipe). Using a whisk, mix really well.
- Now add the sugar, cream and condensed milk and mix again.
- Lastly sift in the flour into the cream cheese mixture along with the food colour if using. Mix well until combined.
- Pour this filling into the prepared crust.
- Bake the cheesecake for roughly 45-60 minutes depending on your oven. When the cheesecake has a slight jiggle in the center, turn the oven off and let the cheesecake stay inside the oven for around 40 minutes to 1 hour with the oven door closed.
- Now take the cheesecake out of the oven and let it cool down on the kitchen counter for 30 minutes and then refrigerate it so that it cools completely.
- Minimum refrigeration time 3-4 hours, ideally overnight.
- To serve, top with the prepared topping, strain the strawberries and add it on top of the cheesecake. You can use the juices as a sauce for individual cheesecake slices. - Read notes above
Notes
*Nutrition values are auto calculated
Nutrition
Sodium: 2381mg | Calcium: 773mg | Vitamin C: 196mg | Vitamin A: 5885IU | Sugar: 256g | Fiber: 18g | Potassium: 1660mg | Cholesterol: 444mg | Calories: 3240kcal | Monounsaturated Fat: 44g | Polyunsaturated Fat: 18g | Saturated Fat: 92g | Fat: 172g | Protein: 47g | Carbohydrates: 393g | Iron: 11mg