Summer delight: Irresistible strawberry cheesecake unveiled

Whenever the first sweet strawberries of the season appear, I immediately think of homemade baked goods. One of my favourites for years has been the strawberry cheesecake, which not only looks appetising but also provides a good dose of protein thanks to the addition of cheese. The best part is – its preparation literally takes a moment, and the result surprises every guest. Fluffy, delicate, moist, and wonderfully fruity – that's what this cake is like.

In my kitchen, this cake appears both at family gatherings and on lazy weekends. I love it because it doesn't require complicated ingredients. Cottage cheese (or mascarpone), seasonal fruits, a few basic items from the pantry, and it's ready! The cottage cheese makes the cake not only more filling but also gives it a distinctly milky, creamy taste and excellent texture. And because it's quite firm, I can easily take it on a picnic or a bike trip without any concern – it doesn't fall apart or crumble.

Ingredients for cheesecake with strawberries:

• 400 grams of strawberries,
• 1 tablespoon of potato starch.

For the crumble:

• 25 grams of cold butter,
• 20 grams of icing sugar,
• 50 grams of plain flour.

For the cake:

• 200 grams of soft butter,
• 150 grams of sugar,
• 1 packet of vanilla sugar (approximately 20 grams),
• 250 grams of ground cottage cheese (or mascarpone),
• 4 eggs,
• 240 grams of plain flour,
• 2 teaspoons of baking powder,
• Icing sugar for decoration.

Preparation:

1. First, I prepare the crumble. In a bowl, I mix the plain flour with the icing sugar. I add the cold butter, cut into pieces, and rub these ingredients with my fingers until small lumps form. I put the prepared crumble in the fridge while I prepare the cake.
2. Now, I handle the strawberries. I rinse them under running water, dry, and cut them into halves or quarters, depending on their size. Then I gently mix them with the potato starch.
3. I sift the plain flour through a sieve into a bowl and mix it with the baking powder. I set it aside.
4. In a large bowl, I cream the soft butter with the sugar and vanilla sugar into a smooth, fluffy mass. I use a mixer for this, setting it to the highest speed.
5. Next, I add the ground cottage cheese (or mascarpone) and mix until the ingredients combine.
6. Now I add the eggs, one by one, mixing thoroughly each time to ensure the ingredients combine well.
7. Finally, I add the sifted flour mixed with baking powder and mix on the lowest mixer speed just until the ingredients are combined. I don't mix for too long to prevent the cake from becoming tough.
8. I spoon the prepared batter into a rectangular pan (about 20x25 cm) lined with parchment paper. The batter is quite thick, so I spread it evenly across the bottom of the pan.
9. I spread the prepared strawberries on top of the cake, pressing them gently into the batter.
10. I take the crumble out of the fridge and sprinkle it over the top of the cake. I try to evenly cover the fruit.
11. I place the pan in an oven preheated to 180 degrees Celsius and bake for about 50 minutes. I check with a skewer to see if the cake is baked – the skewer inserted in the centre should come out dry.
12. After baking, I remove the cake from the oven and let it cool completely. Before serving, I generously sprinkle it with icing sugar, sifting it through a sieve.

This cheesecake with strawberries and crunchy crumble is an ideal choice for any occasion – from a family BBQ to a park picnic or a bike trip, as it holds its shape after slicing and doesn't crumble.