Monday, June 27, 2016

Baking HACK: Stove top Triple Strawberry Cheesecake

Finally to the last of the 4 flavour cheesecake... Strawberry! We put is last because if you have watched all of our stove top cheesecake recipes, by now you should get the hang of making it and this strawberry cheesecake has an extra component to it that makes a little more complicated. Just a little we promise :)

If you have not check out the original recipe [Click Here] It is the holy grail for cheesecake lovers :)
Super easy and totally oven-free with the privilege of a baked cheesecake: no one should miss out~

We develop these flavours with 4 different crust combinations so you could mix and match which ever crust and filling to your preference.

We cannot go off without the classic strawberry cheesecake! We made it triple Strawberries cheesecake to pump up the delicious factor:)

A combination of fresh strawberries, strawberry compote and a light hint of strawberry essence, it will just blow your mind!!

And it is summer where we live, Strawberries are super ripe and juicy. Great time to make a great dessert.

Infographic Recipe will be updated soon!

No oven Baked Strawberry Cheesecake
Yields 7 inch cake

100g (1 cup) Flour
20g (5 tsp.) Granulated sugar
60g (4 tbsp.) Butter, soften
1 Egg yolk

100g (3.5oz) Cream cheese, soften
100g (3.5 oz) Heavy cream
1 Egg
1 Egg white
15g (2½ tbsp.) Flour
30g (3 tbsp.) Granulated sugar
5 ml (1 tsp) Strawberry essence
5ml (1 tsp) Lemon juice
2.5ml (1/2 tsp) Vanilla extract
Pinch of salt

Topping (Strawberry Compote):
165g (1 cup) Fresh ripe strawberries, diced
2.5ml (1/2 tsp) Balsamic vinegar
4.5g (1 1/2 tsp) Cornstarch
25g (2 tbsp) Granulated sugar, add more to taste if strawberries are not sweet

8 Fresh Strawberries, large and beautiful

1. Work all the crust ingredients and squeeze it together to form a dough
2. Press the dough into the Teflon coated frying pan of your choice and mold it into a tart like shape, with a flat bottom with high sides
3. Dock the pastry to let steam escape while cooking
4. Refrigerate the pastry until the filling is ready
5. Beat cream cheese, salt, flour and sugar together until flour is not visible
6. Add heavy cream and beat it until all incorporate
7. Add in strawberry essence , vanilla extract and egg white and whisk until smooth
8. Crack in one more egg and mix until well incorporate
9. Pour the filling into the crust and rap the pan to burst big air bubbles
10. On the lowest setting of your stove, cover the frying pan with a lid and cook for 30 – 45 minutes (Time may vary as each stove and frying pan is not built equally)
11. Once the filling is set on the sides and have a slight wiggle in the middle, the cheesecake is done
12. Remove from the heat, uncover and let the cheesecake cool completely before refrigerating (At least 3 hours before serving)
13. Combine diced Strawberries (165g) and sugar in a small sauce pot and heat it on medium
14. Use a fork and mash down the strawberries while cooking
15. Mix balsamic vinegar with cornstarch and stir it until no lumps
16. Pour it into the sauce pot when most of the liquids are released to make a saucy consistency
17. Stir to incorporate and cook until it thickens
18. Let the compote cool down/refrigerate until use
19. When serving, unmold the cake and put it on a serving platter, spoon over the compote and arrange the plump fresh strawberries to serve

I. Teflon coated pans are recommended as they have a non-stick surface for a good release of your cake
II. Do not use pans/ pots that are too thin as the heat will conduct too quickly and result a burnt bottom and an uncooked filling
III. In the video demonstration, we used a 17cm (7 inches) pan, but you could use anything you have handy at home 26cm (10 inches) will be the limit as the filling will get too thin and not result in a beautiful cheesecake
IV. You can try 3 other different crust (Choco-Hazelnut Crust, Graham Cracker Crust, Almond Crust)

Links to Supplies:
Nonstick Pan

the perfect golden crust!
all four flavours ~

Hope you guys enjoy this weeks [How To's]

See  you next week :)


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