Baked Strawberry Cheesecake (Eggless)

This Strawberry Cheesecake recipe is super easy to make, and it’s a fail-proof dessert for a crowd! Smooth and creamy, it’s topped with delicious strawberry and homemade strawberry sauce with a tempting chocolate crown — the perfect summer recipe treat!!!

You’ll love how the sauce slowly drips down the cheesecake with every bite, and how the filling is creamy and rich, but it’s a bit fluffy rather than heavy and dense, and one can never go wrong with chocolates and strawberries I have made a chocolate disc which crowns the cheesecake….

Ingredients

Filling

• 425 gm, Cream cheese
• 1 cup, Cold whipping cream
• 6 ½ Tablespoons, Powdered sugar
• 100 gm, Condensed milk
• 2 1/2 Tablespoons dissolved in 1 1/2 Tbsp water, Cornflour
• 1 Teaspoon, Lemon juice
• 2 Teaspoon, Strawberry essence
• 1 Teaspoon, Strawberry color

Biscuit Crust

• 300 gm, Digestive biscuits
• 75 gm, Butter

Strawberry compote

• 60 gm, Fresh Strawberry
• 3 Tablespoons, Refined sugar
• 1 Teaspoon, Cornflour (optional use only if compote is too thin)

Chocolate disc

• 150 gm, Dark chocolate
• 2 Tablespoons, Coconut oil
• 1 Tablespoon, White chocolate (melted)

Method

For Filling:

• In a bowl beat cold whipping cream till it forms peaks, for about a minute.
• In another bowl place the cream cheese and beat on low speed until smooth and free of any lumps. Add powdered sugar and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy.
• Add lemon juice, strawberry essence, and cornstarch mixture; beat for about a minute.
• Add whipped cream and gently combine using the cut and fold method with the help of a spatula. keep this filling in the fridge for half an hour.

For Crust/Base:

• In a food processor crush the digestive biscuit and mix with butter.
• In a round springform tin grease the base with butter and then line with parchment paper.
• Pour the biscuit mixture and level with the help of a spoon back or back of the measuring cup, refrigerate for 15 minutes.

Strawberry compote:

• Rinse the strawberries and cut the leaf cap and cut the berries in half or quarter depending upon the size.
• In a saucepan add sugar, and berries and sprinkle some water.
• Keep stirring as sugar and strawberry might settle to base, after 5–10 minutes the compote should thicken and start leaving the base. but if it is too thin in texture add cornflour mixed with water and stir well and allow to cool.

Chocolate Disc:

• Melt dark chocolate with oil on a double boiler.
• Line the base of the springform tin with parchment paper or you can use any plate with the same diameter as the springform tin you are using to bake cheesecake.
• Gently spread it on the plate and place a bowl upside down the center of the chocolate so it creates a hollow area.
• Place a few drops of melted white chocolate around the disc and then using a toothpick spread the white chocolate and allow it to cool.

Baking and Assembling the cheesecake:

• Preheat oven to 180°C for 10 minutes.
• Place the springform pan on a large piece of aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).
• Pour in the cheesecake mixture onto the biscuit base.
• Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until the water is about 1/4 of the sides of the cheesecake pan, and bake for about 45 minutes.
• Keep the oven door closed for another 45 minutes so that it cools and cooks as well.
• After the stipulated time remove cheesecake from the oven it should be soft and jiggly, refrigerate it for at least 6 hours or overnight.
• Unmold the cold cheesecake using a knife warmed up using hot water.
• Place the chocolate disc on the center of the cheesecake and then pour strawberry compote to fill up the hollow space.
• Garnish with sliced strawberry and mint leaves.

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