The summer season of juicy strawberries is here, and it would be a sin not to take advantage of that and bake something delicious. In this recipe, we used the strawberries in both the cream and as a decoration. This strawberry cheesecake tastes like summer, so don't hesitate and make it today!🍓♥️
Nutrition (1 serving)
- 388 kcal
- 38 g carbohydrates
- 21 g fats
- 12 g protein
10 portions
- 200 g spelt biscuits
- 60 g oats
- 40 g cane sugar
- 60 g ghee
- 250 g strawberries
- 20 g cane sugar
- lemon juice
- 1 tsp cornflour
- 1 tbsp water
- 500 g semi-fat quark
- 200 g sour cream
- 200 g light cream cheese
- 130 g cane sugar
- 10 drizzles vanilla extract
- 3 eggs
Instructions
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Start with the biscuit base. Blend the biscuits and oats until they resemble flour. Melt the ghee in a saucepan and add it to the crumble. Add the cane sugar and use your hands to mix it. Press the mixture into the bottom of a cake tin lined with a baking paper.
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Bake the biscuit base in an oven preheated to 180 °C for 10 minutes.
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In a bowl, whisk the quark, sour cream, cream cheese, cane sugar, eggs, and vanilla extract.
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Pour the prepared filling onto the baked biscuit base.
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Chop the strawberries and heat them in a pan with some cane sugar and lemon juice. Once the strawberries soften up and release juice, take them off the heat and transfer them to a blender. Mix until you have a puree. Mix the cornstarch with a tablespoon of water and then add it to the strawberry puree.
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Spread the purée over the cheesecake using a spoon. To create a mosaic pattern, run a knife through the top a few times in various directions.
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Bake at 180 °C for 60 minutes, until it's fully baked, including the middle. Whilst baking, place a baking tray with water under the cheesecake tin.
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Leave it to cool and then decorate with fresh strawberries.
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Enjoy!
