10ouncescream cheese (remove from fridge 30 minutes before using)(285 grams)
5tablespoonssugar(62.5 grams)
1egg
6medium - large strawberries pureed (3/4 cup)(175 grams)
TOPPING #1
1 1/2cupscream whipping / whole(360 grams)
1tablespoonpowdered / icing sugar (sifted)
melted dark chocolate for drizzling
whole strawberries (as many as you want)
TOPPING #2
1cupcream whipping / whole(240 grams)
1/4cupmascarpone(55 grams)
1tablespoon powdered / icing sugar (sifted)
whole strawberries (as many as you want)
Instructions
CRUMB BASE
Pre-heat oven to 340° F (170° C).In a 7-8 inch (18-20 cm) lightly greased and floured pie dish, add the melted butter and crumbs, mix until combined then press down evenly to cover the bottom and half way up the sides of the plate. Refrigerate while preparing the filling.
CHEESECAKE FILLING
In a medium bowl beat together cream cheese, sugar and egg until well combined, add the pureed strawberries and beat to combine.Pour on top of cookie base, shake the pan to even out the filling, then bake for approximately 30 minutes (filling should be firm around the outside and the inside wiggly when you shake it). Let cool, then cover with plastic and refrigerate for at least 5 hours or overnight before serving. Top with whipped cream either #1 or #2 before serving.
TOPPING #1
In a medium bowl beat the cream and sugar until firm, spread on the cheesecake, top fresh strawberries and drizzle with melted chocolate. Enjoy!
TOPPING #2
In a medium bowl add the cream, mascarpone and sugar, beat until very thick, spread on cheesecake, top with fresh strawberries and serve.