This Strawberry Cheesecake features a creamy cheesecake on a graham cracker crust topped with fresh strawberry sauce.
It’s no secret that I love a silky smooth cheesecake. I’ve made several of them over the last two years. My most popular one being a luscious Nutella cheesecake and followed by that is my favorite triple chocolate cheesecake.
But today we’re celebrating my supremely creamy cheesecake and I’ve topped it off with a homemade fresh strawberry topping. You guys, this is one swoon-worthy dessert. I sent one to my husband’s new boss and got rave reviews.
PREHEAT oven to 350°F.
PREPARE a 9-inch spring form pan by brushing the inside with butter (or use a non-stick spring form pan).
STIR cookie crumbs and butter in a medium bowl using a fork.
PRESS crumb mixture into the bottom and up the sides of pan.
BAKE about 14 minutes or until firm.
REDUCE oven temperature to 300°F.
COOL crust completely while you make the filling.
This mango cake is bursting with fresh mango flavor! It has surprisingly simple ingredients (ONLY 9 TOTAL!) but it is a show stopper – and truly tastes as good as it looks.
We’ve partnered with The National Mango Board to put a fresh spin on a favorite Ukrainian recipe. This mango cake is a close relative of our wildly popular strawberry cake.
The fresh sweet mangos really shine in this recipe. Serve this at your next party and you will get plenty of compliments!
Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment.
To make the cheesecake base, put the biscuits in a plastic bag and crush with a rolling pin until it resembles fine crumbs but still has texture. Melt the butter in a small saucepan over a low heat. Add the biscuits and stir. Spoon into the base of the tin and press using the back of a spoon until level, then cover and chill in the refrigerator.
To make the filling, put the mascarpone and double cream into a bowl and whisk with an electric hand whisk until it is smooth and has very soft peaks. Stir in the vanilla.