New York Strawberry Cheesecake
My first taste of cheesecake was many years ago—a simple, plain cheesecake bursting with flavor and the creamiest texture I’d ever encountered. I can still imagine the taste! It’s a memory I hold dear, savoring each small bite and taking my time to enjoy it.
As my food adventures expanded, I’d almost forgotten about that humble dessert. But then, during a visit to New York a few years ago, it all came rushing back. We were wandering through Chinatown and Little Italy when we stumbled upon a little shop called Eileen’s Special Cheesecake. Drawn in by a beautiful display of miniature cheesecakes in all kinds of flavors and toppings, we didn’t hesitate to go in. We sampled a few varieties, and they were just incredible—easily the best cheesecakes I’d had in a long time (even better than that first taste I remember so fondly!).
A plain cheesecake is delightful, but with toppings, it’s even better. My love for strawberries endures—they’re easily my favorite berry. If I had to pick between any two berries, one of them being a strawberry, I wouldn’t hesitate. Strawberries are perfect in salads, desserts, or on their own! I could snack on them just as easily as I do with cherries.
While browsing through my to-do folder, I came across a few photos of a cheesecake I made with The Lake District Dairy Co. Quark—a naturally fat-free, spoonable soft cheese. The original recipe had been shared with me, but I added my own twist with a fresh strawberry coulis and sliced strawberries on top. I was thrilled to work with Quark; its smooth, creamy texture makes it an excellent alternative to cream cheese, mascarpone, ricotta, fromage frais, and similar cheeses.
Baking cheesecake isn’t that difficult at all. I really enjoy the simplicity of it, with wow factor in terms of taste. Though it might not turn out as good as what I tried in New York, but it will help when I crave for a decent cheesecake. I am pretty sure it is something that I will make again!
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
Biscuit crust:
125g digestive biscuits, broken
70g caster sugar
50g unsalted butter, melted
For the Topping:
1kg The Lake District Dairy Co. Quark
85g unsalted butter, softened
225g caster sugar
3 large eggs, plus 2 yolks
Finely grated zest of 1 lemon
2 tsp vanilla extract
For the Strawberry coulis:
50g caster sugar
100ml water
250g bulled and halved strawberries
Some extra halved strawberries to decorate
Method:
1. To make the strawberry coulis, bring the water and caster sugar to the boil, stirring to dissolve the sugar. Put the strawberries and simmer for about 10 minutes, or until soft. Leave to cool then strain through a sieve, making sure to work the pulp with the back of a spoon in order to extract as much juice as possible. Set aside.
2. Preheat oven to 170°C. Butter the bottom and sides of a 23cm spring form tin. Line the sides of the tin with non-stick baking parchment.
3. Pulse the digestive biscuits and sugar in a food processor until fine crumbs obtained. Add the butter and pulse until mixed. Press this evenly into the bottom of the prepared tin and bake on a lower own shelf for about 15 minutes until golden brown and set. Transfer to wire rack to cool for 10 minutes.
4. Using an electric food mixer or electric hand whisk, beat The Lake District Dairy Co. Quark, butter and sugar until smooth. Beat in the eggs and yolks one at a time until fully incorporated, then the lemon zest and vanilla extract.
5. Take a large piece of thick kitchen foil and place the lined tin in the centre and wrap tightly around bottom and sides of the pan to prevent any water leaking into the biscuit base. Set in a roasting pan, pour the cheesecake filling into the tin and smooth the top.
6. Pour boiling water into the roasting pan to come halfway up the sides of the cheesecake and carefully transfer to oven. Bake for 1 hour until the top of the cheesecake is golden brown, the edges are set and centre is still slightly wobbly. Lift cheesecake out, drain well and remove foil from the outside. Cool completely, then chill in the refrigerator overnight or for at least 8 hours.
7. To serve, remove the tin and baking parchment. Pour the coulis on top of the cheesecake, decorate with some halves strawberries. Cut the cheesecake with a long, thin-bladed knife.
