A recipe to declare your love with strawberries: the round strawberry cheesecake with pistachios and poppy seeds. Combining indulgence and refinement, strawberries enchant both casual enthusiasts and the top chefs.
Preheat the oven to 180°C (350°F).
Prepare the cookie base. Crumble the cookies and mix them with melted butter. Line the bottom of a springform pan with parchment paper, then fill it with this mixture. Press it down well and bake for 10 minutes, then let it cool.
Prepare the sauce. Wash, hull, and chop the strawberries. Blend them with powdered sugar, water, and lemon juice. Set aside in the fridge.
Prepare the filling. Zest the lemon. Wash, hull, and cut 300 g of round strawberries into small dice. Slice the remaining strawberries thinly.
Clarify the eggs. Whip the egg whites with a pinch of salt. Mix the cheese with the cream. Add the sugar, vanilla sugar, flour, egg yolks, diced strawberries, poppy seeds, and lemon zest. Mix until you obtain a homogeneous preparation.
Finally, gently fold in the whipped egg whites. Pour everything onto the base of the mold, smoothing it out well. Bake for about 50 minutes until the cheesecake is golden brown. Let it cool and unmold onto a cooling rack. Decorate the top of the cheesecake with the remaining slices of strawberries and place it in the fridge. Just before serving, sprinkle with crushed pistachios and serve with strawberry sauce.
0 servings
4
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