Recipe of the week - week 17

Strawberry cheesecake



·      350 g butter cookies (Graham cookies if you find them)

·      250 g butter (melted in a saucepot or in the microwave)

·      1 pinch of salt

·      2 tsp sugar

·      400 g cream cheese (neutral flavor)

·      1 can (400 g) condensed milk (of notice: In Germany is to be found as ‘Milchmädchen’)

·      2 eggs, room temperature

·      2 tbsp lemon zest

·      1 jar strawberry jam

·      300 g fresh strawberries, washed and halved


You will also need:

·      Rolling pin

·      Freezer storage bag

·      2 bowls to mix

·      Hand spatula (wood or silicon)

·      30-cm ø pie form (greased – ceramic ones work well)

·      Electrical mixer (any type)


Preheat your oven to 180°C.




For the crust:

1.     Place the half of the cookies in the storage bag and with the rolling pin, crush them to almost-dust consistency. Repeat with the other half of the cookies.

2.     In a mixing bowl: Add the crushed cookies, butter, salt and sugar, and mix with the spatula until well-integrated.

3.     Spread the mixture in the pie form to fully cover the bottom and the side walls.

4.     Bake for 10-15 minutes, until golden. Set aside to cool.


For the filling:

1.     In a bowl and using the mixer, mix cream cheese, condensed milk and the eggs, until well blended. Add the lemon zest and mix for 5 seconds.

2.     Pour the filling in the cooled crust, without exceeding the borders.

3.     Bake for 40-45 minutes, until the toothpick test comes dry. Set aside to cool


For the garnish:

1.     Spread the strawberry jam covering the upper surface of the cake. If too dense, warm in a saucepan for 2-3 minutes before using it (and letting it cool some minutes).

2.     Arrange the halved strawberries to fit your personal taste.



Please enter these characters in the following text field.

The fields marked with * are required.