Cheesecake with strawberry compote

Name: Cheesecake with strawberry compote
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 65 g Butter; 125 g Butter biscuits; 250 g Low-fat curd; 150 g Sugar; 1 pinch Salt; 1 TABLESPOON Flour; 125 g Whipped cream; 7-10 Tbsp grated rind of 1/2 organic lemon; 2 Eggs (size M); 150 g Strawberries; 7-10 Tbsp scraped pulp from 1/2 vanilla pod

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

65 g Butter
125 g Butter biscuits
250 g Low-fat curd
150 g Sugar
1 pinch Salt
1 TABLESPOON Flour
125 g Whipped cream
7-10 Tbsp grated rind of 1/2 organic lemon
2 Eggs (size M)
150 g Strawberries
7-10 Tbsp scraped pulp from 1/2 vanilla pod

Directions

1
Melt butter in a pot. Grind the biscuits finely in the universal chopper, mix with butter. Coat the bottom of a springform pan (approx. 20 cm Ø) with oil. Press the cookie crumbs firmly onto it to form a base. Mix quark, 100 g sugar and salt. Stir in flour, cream, lemon peel and eggs
2
Pour the quark mixture onto the biscuit base and bake in a preheated oven (electric range: 150 °C/ convection oven: 125 °C/ gas: level 1) for 40-50 minutes until the mixture has set. Take out the cake and let it cool down, then cover and leave to cool for about 2 hours
3
Wash, clean and sort strawberries. Boil down 60 g strawberries in a pot with 100 ml water, 50 g sugar and vanilla pulp for 3-4 minutes until syrupy, pour into a bowl
4
Quarter the remaining strawberries, add them and let them steep for about 30 minutes. Take the cheesecake out of the mould and serve with strawberry compote