Cheesecake with Fresh Strawberries | A Quick and Elegant Thermomix Recipe

Prep Time: 5 hours 35 minutes | Servings: 8-10 | Recipe Category: Classic Dessert

Nutrition Facts (per serving)

Calories: 340 kcal | Fat: 22 g | Carbohydrates: 30 g | Protein: 7 g

A Timeless Dessert with a Fresh Twist

If there’s one dessert that never goes out of style, it’s cheesecake. Now, imagine combining it with the freshness and sweetness of ripe strawberries. The result is a stunning dessert that’s perfect for any occasion—from special celebrations to a delightful treat for yourself.

Thanks to the Thermomix, this classic becomes a simple and quick preparation. The creamy richness of cream cheese, the sweet burst of strawberries, and the smoothness of whipped cream make this recipe a true gem in the world of desserts.

Ready to create a dessert that will steal the spotlight at your table? Follow this step-by-step recipe and let the magic of strawberries and cream cheese win over the hearts (and taste buds) of your guests!

Ingredients

For the Cookie Crust:

• 7 oz (200 g) digestive biscuits
• 5.6 oz (80 g) melted butter

For the Strawberry Cream Cheese Filling:

• 17.6 oz (500 g) fresh strawberries
• 2 ½ tbsp cornstarch
• 1.5 lbs (680 g) cream cheese (like Philadelphia)
• 3.5 oz (100 g) sugar
• 12 sheets gelatin
• 2 cups (500 ml) cold water
• 1.3 cups (300 ml) heavy cream
• 3 oz (85 g) sugar for the whipped cream

For the Decoration:

• ¾ cup (200 ml) heavy cream
• 3.5 oz (50 g) sugar
• A handful of fresh strawberries

Step-by-Step Instructions

1. Prepare the Cookie Crust:

1. Melt the butter in the microwave for 1 minute on low power.
2. Crush the digestive biscuits in the Thermomix bowl for 30 seconds at speed 4.
3. Add the melted butter and mix for 10 seconds at speed 3.
4. Press the mixture into the bottom of a 7-inch (20 cm) springform pan to create a uniform crust. Refrigerate while you prepare the filling.

2. Make the Whipped Cream:

1. In a clean bowl, powder the sugar for 30 seconds at speed 7.
2. Add the heavy cream and insert the butterfly whisk. Whip for 1 minute at speed 3.5. Keep an eye on it to avoid over-whipping. Chill in the fridge.

3. Prepare the Strawberry Cream Cheese Filling:

1. Blend the fresh strawberries for 1 minute at speed 6 until smooth.
2. Add the cornstarch and cook for 3 minutes at 194°F (90°C), speed 2.
3. Soak the gelatin sheets in cold water for 5 minutes. Squeeze out excess water and add them to the hot strawberry puree. Mix for 2 minutes at 194°F (90°C), speed 2.
4. Incorporate the cream cheese and sugar into the bowl. Blend for 1.5 minutes at speed 2.5.
5. Fold in the whipped cream in two batches, gently mixing to keep the volume.

4. Assemble and Chill the Cheesecake:

1. Pour the cheesecake filling over the chilled cookie crust.
2. Refrigerate for 3-4 hours, or until set completely.

5. Decorate the Cheesecake:

1. Whip the heavy cream with sugar, following the same whipping method.
2. Use a piping bag to decorate the cheesecake with whipped cream rosettes.
3. Top with fresh strawberries and sprinkle powdered sugar if desired. Ready to serve!

Professional Tips:

• Perfect Crust: Use a springform pan and line the bottom with parchment paper for easy removal. 🌟
• Gelatin Integration: Ensure the gelatin is fully dissolved to avoid any lumps in your filling. 🥄
• Creative Decorations: Add mint leaves or white chocolate shavings for an extra touch of elegance. 🍫🍃
• Storage: Keep the cheesecake in the fridge and consume within 3 days for optimal freshness. ❄️

Indulge in this easy and elegant cheesecake with strawberries, and watch as it becomes a favorite among friends and family alike—your Thermomix will thank you!