I got this from her website (indicated on the video description) CHEESECAKE BISCUIT BASE: 200g / 7oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares (Note 1) 120 g / 8 tbsp unsalted butter , melted CHEESECAKE FILLING: 1 lb / 500g cream cheese , softened (Note 2) 2 tbsp plain flour (all purpose flour) 1 tsp vanilla extract 1/2 cup sour cream (full fat, sub sour cream) 1 1/2 cups caster sugar (superfine sugar) Zest of 1 lemon 3 eggs , at room temperature STRAWBERRY TOPPING FOR CHEESECAKE: 500g / 1 lb strawberries , half diced and half halved 2 tbsp lemon juice OR water (Note 3) 1/2 cup white sugar 1/2 tsp vanilla extract 1 1/2 tsp cornflour/cornstarch 2 tbsp water
I just made this yesterday.. it was soo good.. thanks for the recipe! 😊 for the crust I used 100grams of graham crackers and 100grams of Belgian chocolate wafers.. it was delish! I also used frozen strawberries if anyone is wondering which still tasted great but fresh strawberries wouldn’t be as lumpy as mine turned out.. maybe I just overcooked my strawberries.. lol..
I made this today it was so delicious 😋 but the cheesecake tasted way too much like a lemon cheesecake instead of plain cheesecakee, I'd recommend not using the lemon zest if you don't like lemon flavor 💛
I found that but I enjoyed it so much I made a lemon cheesecake instead. I also added some biscuit crumbs to the filling for double cheesecake flavour.
I love this recipe ... one of the best desserts I like .. I did my own version on my channel the first week in 2021 and my family couldn't wait till I finish editing the video .. strawberry and cheese cake make a great combo .. thanks for sharing💕
I’m making this right now. Using a 9inch Springform pan from Target that I bought just to make this cake! I didn’t make enough graham cracker crust so I just used it on the bottom and not the edges 😅 and I also used Frozen Strawberries and Frozen Blueberries to make the jam topping! My cake is in the oven right now.
Hi. Thanks a lot for sharing your amazing videos I have 1 question pls I want to know when I have to put the corn starch cause you didn’t mention at the video. Thanks alot
@@andreamutoti688 I know you weren't asking for my opinion but I made it and it was pretty good. My tips are to actually freeze it for 4 hours or more becaue I did one hoir and it wasn't the best. Also it sort of tasted like a lemon cake because of the lemon zest, so avoid that if you want to. I hope this helps😁
Hello, I noticed that the cake tin in the recipe is 20cm across. All my springform tins are 22cm across. How much extra of everything do you think I should add to adjust?
What's your exact measurement for your strawberry sauce? How does the strawberry sauce taste like with lemon.....I'm curious I haven't tried and never tasted a strawberry sauce with lemon.
I really wanna make this but I don't have an 8 inch to bake with, only 9 and 10, how should I change the measurement if I wanna use a 9 inch for example
Hi this might be a stupid question, but can i use blender to whip the cream cheesE?? i never to make these asap and i dont have the time to order online 😭
Heat was too high. If it is a fan forced oven then the temp should have been 140 C (not 160 C as stated). The other reason is if you open the door while it's cooking - this causes a heat drop that cracks and sometimes collapses the cheesecake.
And what’s the amount of the ingredients you should put? I even clicked on the website and found nothing! Why would you post the video without the measurements?????
I made this a few weeks ago, and I'm glad to say that the recipe works amazing here in the Philippines 🇵🇭! I have so many good things to say about this recipe: ● This was very simple to make, it's so stunning that many people are intimidated by cheesecakes. Nagi's blog expounds more on the technique both on the strawberry and the plain cheesecake pages. For novice bakers, it might help your confidence to run through the blog properly and absorb all her tips and tricks before baking ● The 20-cm/8-inch size was very reasonable. This is great not just for portion control (because this is a tasty cake!) but also because bigger cakes tend to get expensive. ● The texture was just right. It was creamy, a bit fluffy, and not overly dense. I don't like no-bake cheesecakes because it feels very artificial, but many baked cheesecakes can be bogged down by too much cream cheese. Compared to other recipes that use 4 bars of cream cheese, this is a much better ratio and results in a lighter texture, and not overly sweet. ● Pure, no-nonsense ingredients. None of the ingredients here are hard to find, even in the Philippines. Caster sugar requires a trip to the baking aisle, but most groceries do carry this. Sour Cream can be a bit trickier with smaller stores, but Plain Yogurt is available everywhere and can be substituted. ● The only issue i ran into was very minor: Instead of crushing my own graham crackers for the crust, I bought pre-crushed crackers weighing 200 grams and used that. It ended up a tad oily for me with the written butter amount, but I believe it to be because the pre-crushed grahams were ground too finely and it really absorbed all that butter and the texture was too uniform and lacked some depth. In the future I will be crushing my own graham crackers. ● this is great even without the strawberry topping. In fact, I opted not to eat it with topping the following day. I suggest skipping the canned toppings available locally, For my fellow Filipino bakers looking for a fool-proof recipe, try this! SI think Preppy Kitchen has a similar recipe that uses regular granulated sugar instead of caster sugar and probably will turn out the same way too.
Hi Nagi, I am in love in your strawberry cheesecake. I am good ng to bake it. But before I bake it, i have a question to ask. I do not have a 8" round mold. Can i substitute by 7" or 9" mold instead? If d answer is yes, does d portion of the recipe still remain d same? Thanks n hope to hear from u.
