Cheesecake with strawberries

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the biscuits in a freezer bag and crush them finely with a dough roll. Melt butter and mix well with the cookie crumbs. Spread the bottom of a springform pan (26 cm Ø) thinly with oil. Spread the crumb mixture on the base and press it down to an even base. Chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Wash 100 g strawberries, drain well and clean. Puree the strawberries. Squeeze 1 sheet of gelatine, dissolve. Stir in 1 tbsp. puree, stir into the remaining puree. Stir in 1 tsp. sugar. Chill for 10-15 minutes

3. 3

   Whip the cream until stiff. Mix cream cheese, 75 g sugar, vanillin sugar and coconut milk. Squeeze 8 sheets of gelatine and dissolve. Stir approx. 2 tbsp. cream into the gelatine, then stir into the remaining cream. Fold in the cream. Put about half of the cream cheese cream into the springform pan. Spread half of the strawberry puree on top and fold in loosely with a fork. Add the rest of the cream and the remaining strawberry puree and also marble with a fork. It is best to keep the cake cold overnight

4. 4

   Wash the rest of the strawberries and dab dry. Set aside 1 large strawberry. Clean the rest of the strawberries and cut into slices. Remove the cake from the tin and put it on a plate. Cover cake with strawberry slices. In a pot, mix the cake glaze, 1 tablespoon of sugar and 125 ml of cold water with a wooden spoon. Bring to the boil while stirring. Use a brush to spread the icing quickly on the strawberries and let it set. Decorate the cake with the remaining strawberries

5. 5

   waiting time approx. 12 3/4 hours

Nutrition Facts

KCAL
390 kcal

CARBS
25 g

FATS
29 g

PROTEINS
6 g