Wednesday, July 4, 2012

Strawberries and Cream Cheesecake from Martha Stewart


Sweden is quite famous for its summer strawberries because they are incredibly sweet (and cheap too during the season). So this is a nice recipe to make dessert with, I especially like the technique of roasting the strawberries because it does intensify the flavor very much unlike any other methods.  This is taken from Martha Stewart's website, but I have adapted the recipe to make a smaller cake and put this out in metrics system instead.

250g fresh strawberries, hulled, you can save a few for decoration
1.5 tablespoons light syrup
1/2 pack digestive biscuits, crushed finely
115g sugar
1.5 tablespoons butter melted
400g cream cheese room temperature
1/8 teaspoon salt
1 large egg
1/2 vanilla bean, scrapped
115g mascarpone cheese, room temperature

  1. Preheat the oven to 150°C, toss the strawberries in the light syrup and line them in a single row on baking paper and bake for 1.5 hours. It will shrink slightly, mash it up with a fork together with the liquid produced and set aside to cool.


  2. Increase the temperature to 180°C while you mix the melted butter, 1 tablespoon of sugar and crushed digestive biscuit together and press it tightly to the bottom of the cake pan (I use a 20cm one). Bake it for about 10 minutes and let it cool.
  3. Reduce the temperature to 160°C, beat the cream cheese with a electric mixer until smooth, then add in the sugar, salt, egg, vanilla bean seeds, mascarpone cheese one at a time ensuring there are no lumps.

  4. Reserve a third of the cheese mixture and set aside. Use the remaining cheese mixture and combine with the mashed strawberries and mix well, pour into the cake form.

  5. Dollop the remaining plain cheese mixture over the top and wrap the cake form in tin foil and bake in a large pan filled half way with water for about 1h 10 minutes. Let it cool and set in the fridge for at least 4 hours before serving.