Imagine a dessert so decadent, so irresistibly creamy, that it transforms an ordinary moment into a gourmet experience. This Strawberry Cheesecake with Nut Crumble is not just a dessert—it's a culinary masterpiece that combines the silky smoothness of cream cheese, the vibrant sweetness of fresh strawberries, and the delightful crunch of mixed nuts. Whether you're a baking novice or a seasoned pastry chef, this recipe promises to elevate your dessert game and leave your guests absolutely speechless.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 100g powdered sugar
- 200ml double cream
- 300g fresh strawberries
- 50g mixed nuts, chopped
Instructions
- Place digestive biscuits in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place biscuits in a sealed plastic bag and crush with a rolling pin.
- Melt unsalted butter in a small saucepan or microwave until completely liquid. Pour melted butter over biscuit crumbs and mix thoroughly until the mixture resembles wet sand.
- Press the biscuit mixture firmly into the bottom of a 9-inch springform pan, creating an even base. Use the back of a spoon or flat-bottomed glass to compact the crumbs.
- Refrigerate the biscuit base for 15 minutes to allow it to set while preparing the filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add powdered sugar to the cream cheese, mixing continuously until fully incorporated and no lumps remain.
- In a separate bowl, whip double cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, maintaining the cream's volume.
- Remove the chilled biscuit base from the refrigerator and carefully spread the cream cheese mixture evenly over the base.
- Wash and hull fresh strawberries, then slice them into thin pieces. Arrange strawberry slices decoratively on top of the cream cheese layer.
- Roughly chop mixed nuts and sprinkle them over the strawberry layer, creating a crunchy topping.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the filling to set completely.
- Before serving, release the springform pan's sides and transfer the cheesecake to a serving plate. Optionally, garnish with additional fresh strawberries and a light dusting of powdered sugar.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smoother, lump-free filling.
- When crushing biscuits, aim for a fine, consistent crumb to create a stable base.
- Use an electric mixer for beating cream cheese to guarantee a perfectly smooth texture.
- When folding whipped cream into the cream cheese mixture, use a gentle, bottom-to-top motion to preserve the cream's volume.
- For the cleanest cheesecake slices, run a knife under hot water and wipe dry before cutting.
- Refrigerate the cheesecake for at least 4 hours, but overnight is ideal for the best set and flavor development.
- For a professional touch, garnish with fresh strawberry slices and a light dusting of powdered sugar just before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 90mg
