Description
A creamy, tangy cheesecake layered with fresh strawberries and a buttermilk biscuit crust. Perfect for dessert lovers seeking a vibrant, American-style treat with a balanced fruity-cheese flavor.
Ingredients
450 g (4 blocks) cream cheese
200 g sugar
240 ml (1 cup) buttermilk
250 g (2 cups) all-purpose flour
300 g (1.25 lbs) strawberries, sliced
2 tbsp grated zest
120 ml buttermilk (for crust)
(Almond or soy milk for dairy-free option)
(2 tbsp butter for crust, room temperature)
Eggs (1-2, as specified)
Lemon juice (1 tbsp)
Milk (60 ml, optional)
Baking powder (1 tsp)
Salt (1/4 tsp)
Instructions
Whisk flour, 100 g sugar, butter, baking powder, and salt. Add 120 ml buttermilk to form a dough. Chill for 30 minutes.
Press dough into a 9-inch greased springform pan. Bake at 175°C (350°F) for 15 minutes until golden. Cool completely.
Beat cream cheese, 100 g sugar, eggs, lemon juice, and milk until light and fluffy. Fold in beaten egg whites.
Pour filling over cooled crust. Spread strawberries on top. Return to oven at 160°C (325°F) for 40 minutes. Cool and refrigerate overnight.
Notes
Ensure cream cheese is room temperature for a smooth texture.
Low-temperature baking preserves strawberry integrity.
Dairy-free option: substitute buttermilk with almond/soy milk.
Chill overnight for best flavor integration.
- Prep Time: 45
- Cook Time: 55
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of recipe)
- Calories: 420
- Sugar: 45g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg