Cheesecake with strawberries

Arlie Wyatt
not easy
3 1
45 mins
45 mins


Servings: 12
  • 7-10 Tbsp Oil
  • 150 g Butter
  • 300 g Oat biscuits
  • 6 sheets Gelatine
  • 200 g granular cream cheese
  • 500 g Low-fat curd
  • 100 g Sugar
  • 7-10 Tbsp Juice of 2 lemons
  • 500 g Whipped cream
  • 350 g Strawberries
  • 1 package Vanilla sugar
  • 1 Freezer bag


  1. 1

    Coat the bottom of a springform pan (26 cm Ø) well with oil. Melt butter in a pot. Grind the biscuits in the universal chopper or put them in a freezer bag, close it and roll it over with a dough roller until the biscuits are finely ground.

  2. 2

    Mix the cookie crumbs and butter. Fill half of the breadcrumb mixture into the mould and press it down to form a base. Chill for about 30 minutes.

  3. 3

    Soak gelatine in cold water for about 5 minutes. Mix cream cheese, quark, sugar and lemon juice. Squeeze the gelatine well and dissolve carefully in a small pot at low heat. Stir some of the quark cream into the gelatine, then stir everything into the cream.

  4. 4

    Whip the cream until stiff. When the cream starts to gel, fold in the cream. Pour half of the cream onto the biscuit base, spread the remaining crumbly mixture on top. Spread the rest of the cream on top and smooth it down.

  5. 5

    Chill for at least 4 hours.

  6. 6

    Wash and clean the strawberries and cut them into large pieces. 1⁄4 of the strawberries with a hand blender, sweeten with vanilla sugar. Carefully remove the cheesecake from the mould. Spread the strawberry pieces on the cake and sprinkle with the puree.

Nutrition Facts

450 kcal
29 g
30 g
12 g