Strawberry Cheesecake
Strawberry cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of fresh strawberries.
For the base
– 300 g oatmeal biscuits
– 90 g melted butter
Required material for Intermediate Layer
– 500 g quark (strained yoghurt)
– 200 g frischkäse (labne cheese)
– 200 g cream
– 1 tea glass of milk (125 ml)
– 1 glass of sugar (215 g)
– 2 medium sized eggs
– 1 full tablespoon of starch
– 1 packet of vanilla
Strawberry sauce ingredient
– 400 g strawberries
– 2.3 tablespoons of sugar
– 2 tablespoons of starch
– 1 tea glass of water (125 ml)
(I used flowers and mint leaves to decorate it)
How to make:
The biscuits are put through a food processor and turned into powder, add butter and mix well, pour into a 26 or 28 centimeter mold with baking paper on the base, press it well with a glass and level it with the help of a spoon, wrap the edge of the mold with foil to prevent it from frying, otherwise the cheesecake will fry slightly and change its color, everything except the egg.
The ingredients are whisked and eggs are added by beating for 5.10 seconds, poured into the mold and two bowls of water are placed in the oven. This is to prevent the cheesecake from cracking.
This process is baked in a preheated oven at 170 degrees for 50 minutes. At the end of 50 minutes, the oven is turned off. After 10 minutes, the oven door is left slightly ajar.
After the cheesecake is completely cooled, the strawberries are pureed for the sauce, the other ingredients are added and cooked by stirring constantly. The sauce is left for 15-20 minutes.
When it becomes warm, it is poured over the cold cheesecake, left in the refrigerator overnight and served with decoration.
