With so many wonderful cheeses in Spain, this is a great Spanish dessert option. It could made be with a queso fresco as much as it could with a cream cheese.
With it’s creamy filling and crunchy biscuit base, cheesecake is a delicious summer dessert for all occasions. And if you’re looking for a good wine to pair with this dessert, Foods from Spain recommends that with the creamy texture of cream cheese, combined with the light acidity of the strawberries, it would be best to pair it with a slightly sweet sparkling wine, such as the semi-sec Cava made traditionally in Catalonia.
PrintStrawberry Cheesecake with Pumpkin Seeds
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Cuisine: Desserts
Ingredients
- 160g digestive biscuits
- 60g butter, melted
- 50ml agave syrup
- 250g mascarpone, at room temperature
- 300g cream cheese, at room temperature
- 400ml heavy cream
- 100g dried or fresh strawberries
- 50g sugared pumpkin seeds or your choice seeds or nuts
- 150g strawberry jam
Instructions
- Mix the biscuits in a food processor until finely ground. Combine the crumbs with your melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform tin with the mixture and put in the freezer while you continue preparing the filling.
- In a large bowl, combine your mascarpone, agave syrup, cream cheese and the heavy cream and beat until creamy and smooth.
- Pour your mixture over the prepared crust, cover with plastic wrap and freeze for at least 2 hours.
- Remove from freezer at least 20-30 minutes before serving. Spread strawberry jam on the top and garnish with dried strawberries and the pumpkin seeds or your choice of seeds and nuts.
Notes
Cooking Tip: Ensure you mix in your melted butter well with your biscuit crumbs, so that your base sets properly. Then leave it in the fridge for at least 1hr before adding your filling. That way you don’t get crumbs mixing into your soft cheese mixture.
