Cantuccini cheesecake

Name: Cantuccini cheesecake
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 60 g Butter; 200 g Cantuccini biscuits (Italian crispy biscuits with almonds); 250 g Mascarpone; 250 g Low-fat curd; 100 g Sugar; 3 Eggs (size M); 2 TABLESPOONS Lemon juice; 1 TABLESPOON Cornstarch; 2 TABLESPOONS Semolina; 400 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 4 TABLESPOONS Almond liqueur; 250 g small strawberries; 3 TABLESPOONS Strawberry jam; 7-10 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 10

60 g Butter
200 g Cantuccini biscuits (Italian crispy biscuits with almonds)
250 g Mascarpone
250 g Low-fat curd
100 g Sugar
3 Eggs (size M)
2 TABLESPOONS Lemon juice
1 TABLESPOON Cornstarch
2 TABLESPOONS Semolina
400 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
4 TABLESPOONS Almond liqueur
250 g small strawberries
3 TABLESPOONS Strawberry jam
7-10 Tbsp Oil

Directions

1
Melt the butter and let it cool down again. Biscuits are best ground in a universal chopper. Mix 150 g biscuits and butter. Spread them on the bottom of an oil-sprinkled springform pan (20 cm Ø), press them down a little and put them in the fridge. Mix mascarpone, quark, sugar, eggs, lemon juice, starch and semolina. Set aside 1 heaped tablespoon of ground biscuits for decoration.
2
Fold the remaining ground biscuits into the quark mixture. Spread the mixture on the cold base. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 40 minutes. Then let it cool down well and enclose it with a high cake ring. Whip the cream until stiff. Sprinkle in vanillin sugar and cream setting agent. Stir in liqueur. Spread on the cheesecake and put it in the fridge for about 30 minutes. In the meantime, wash and clean the strawberries, possibly halve them. Warm the jam lukewarm. Carefully loosen the cake ring.
3
Sprinkle in vanillin sugar and cream setting agent. Stir in liqueur. Spread on the cheesecake and put it in the fridge for about 30 minutes. In the meantime, wash and clean the strawberries, possibly halve them. Warm the jam lukewarm. Carefully loosen the cake ring. Spread the strawberries, sprinkle with the jam. Sprinkle with the remaining ground cookies