Easy strawberry cheesecake: A quick protein-packed delight

Whenever the first sweet strawberries appear, I immediately think of homemade baked goods. One of my favorites for years has been cheesecake with strawberries, which not only looks appetizing but also provides a solid dose of protein thanks to the cheese. The best part is its preparation literally takes a moment, and the result surprises every guest. Fluffy, delicate, moist, and wonderfully fruity—this cake has it all.

In my kitchen, this cake is a staple at both family gatherings and during lazy weekends. I love it because it doesn't require complicated ingredients. Cottage cheese (or mascarpone), seasonal fruits, a few basic pantry items, and it's ready! The cottage cheese not only makes the cake more filling, but it also gives it a distinctly milky, creamy taste and excellent texture. Plus, it's quite firm, so I can easily take it on a picnic or a bike trip without worrying—it doesn't fall apart or crumble.

Ingredients for Cheesecake with Strawberries:

      
• 14 oz of strawberries
• 1 tablespoon of potato starch

For the Crumble:

          
• 1 oz of cold butter
• 0.7 oz of powdered sugar
• 1.8 oz of all-purpose flour

For the Cake:

                              
• 7 oz of soft butter
• 3/4 cup of sugar
• 1 package of vanilla sugar (0.6 oz)
• 8.8 oz of ground cottage cheese (or mascarpone)
• 4 eggs
• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• Powdered sugar for decoration

Preparation:

                                              
1. First, I prepare the crumble. In a bowl, I mix the all-purpose flour with powdered sugar. I add the cold butter, cut into pieces, and rub these ingredients with my fingers until small lumps form. Then, I put the ready crumble in the fridge while preparing the cake.
2. Now, I prepare the strawberries. I rinse them under running water, dry them, and cut them into halves or quarters, depending on their size. Then, I gently mix them with potato starch.
3. I sift the all-purpose flour into a bowl and mix it with baking powder, then set it aside.
4. In a large bowl, I cream the soft butter with sugar and vanilla sugar until smooth and fluffy using a mixer on the highest speed.
5. Next, I add the ground cottage cheese (or mascarpone) and mix until the ingredients are combined.
6. I then add the eggs, one at a time, mixing thoroughly each time to ensure the ingredients combine well.
7. Finally, I add the sifted flour mixed with baking powder and mix on the lowest mixer speed just until combined, avoiding overmixing to prevent the cake from becoming tough.
8. I spoon the prepared batter into a rectangular pan (about 8x10 inches) lined with parchment paper. The batter is quite thick, so I spread it evenly across the bottom of the pan.
9. I spread the prepared strawberries on top of the cake, pressing them gently into the batter.
10. I take the crumble out of the fridge and sprinkle it over the top of the cake, trying to evenly cover the fruit.
11. I place the pan in an oven preheated to 350 degrees Fahrenheit and bake for about 50 minutes. I check with a skewer if the cake is done—the skewer inserted in the center should come out dry.
12. After baking, I remove the cake from the oven and let it cool completely. Before serving, I generously sprinkle it with powdered sugar, sifting it through a sieve.

This cheesecake with strawberries and crunchy crumble is the perfect option for any occasion—be it a family BBQ, a park picnic, or a bike trip, as it holds its shape after slicing and doesn't crumble.