Cheesecake cream with strawberry and blueberry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the strawberries. Wash lemon hot, dab dry, grate half the peel. Squeeze lemon.

2. 2

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate eggs. Beat the egg whites until stiff, allowing the vanilla sugar to trickle in. Mix 200 g cream cheese, 2 tbsp. lemon juice, zest, 100 g sugar and 30 g starch with the whisks of the mixer on a low setting for about 3 minutes.

3. 3

   Stir in 600 g cream cheese and 200 g sugar. First stir in egg yolk, then cream. Fold in the beaten egg white. Pour into a greased casserole dish. Place on the greased baking dish and pour on enough hot water to make the dish stand about 2.5 cm deep in the water.

4. 4

   Bake in a hot oven for 30-40 minutes. Sprinkle almonds over the top about 5 minutes before the end of the baking time.

5. 5

   For the sauces, drain the blueberries and collect the juice. Stir 2 tbsp. juice and 1 tsp. starch until smooth. Boil up the rest of the juice and 1 tbsp. lemon juice and thicken with the starch. Add blueberries and let cool.

6. 6

   Puree the strawberries, the rest of the lemon juice and 2 tsp. sugar. Serve the casserole lukewarm or cold dusted with icing sugar. Add the sauces.

Nutrition Facts

KCAL
450 kcal

CARBS
42 g

FATS
27 g

PROTEINS
7 g