Indulge in the luxurious delight of Strawberry Cheesecake, a timeless dessert that captivates with its creamy texture, luscious flavor, and vibrant burst of strawberries. This iconic dessert is a beloved classic that has graced tables and delighted taste buds for generations, offering a symphony of sweetness and sophistication that is simply irresistible.

At the heart of Strawberry Cheesecake lies a velvety smooth filling, crafted from a luxurious blend of cream cheese, sugar, eggs, and vanilla extract. This decadent mixture is whipped to perfection until it achieves a light and airy consistency, creating a canvas of creamy goodness that serves as the perfect backdrop for the star ingredient: fresh strawberries.

But it’s not just any strawberries that adorn this masterpiece—it’s a vibrant compote of sweet, ripe berries, bursting with flavor and vibrant color. Whether folded into the creamy cheesecake batter or drizzled over the top in a delightful swirl, the strawberries add a tantalizing burst of freshness and a delightful contrast of textures to each decadent bite.

The crust, often made from a buttery blend of graham cracker crumbs, sugar, and melted butter, provides the perfect foundation for the luscious filling, adding a satisfying crunch and a hint of caramelized sweetness to every forkful.

As the Strawberry Cheesecake bakes in the oven, the aroma of creamy cheesecake and sweet strawberries fills the air, tantalizing the senses and whetting the appetite. Once cooled and set, the cheesecake is ready to be adorned with a final flourish—a dollop of whipped cream, a sprinkle of graham cracker crumbs, or a few fresh strawberry slices, adding a touch of elegance and visual appeal to this already exquisite dessert.



  • 1 package of cookies
  • 85g butter
  • 900 g spreadable cream cheese
  • 200 g of Greek yogurt
  • 250 g sugar juice of half a lemon
  • 3 spoons flour tureens
  • 1 teaspoon vanilla essence or extract
  • 300g strawberries
  • 1 sheet of gelatin
  • 3 spoons sugar tureens
  • 3 eggs


1.- Melt the butter, crush the cookies until you get a powder and mix the ingredients. Cover the base of the mold with baking paper and place the preparation on top, pressing well. Put it in the freezer.
2.- Beat the cream cheese, along with the sugar, yogurt, vanilla, lemon and flour, until you get a homogeneous paste. Add the eggs one by one and stir. Pour the mixture on top of the cookie base and bake it for 10 minutes at 200ºC. Then, lower the temperature to 90 ºC and leave the cake for another half hour. Turn off the oven, leave the door closed, and wait a few hours. Refrigerate the tart overnight.
3.- Hydrate the gelatin in a glass of cold water for 5 minutes. Wash the strawberries and heat them in a saucepan with lemon juice. Stir and mash the strawberries with a fork. Add the gelatin, mix until dissolved and allow to cool. Spread it on top of the cake and decorate it with natural strawberries

Leave a Comment