Cheesecake with strawberry topping

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 2
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 12
  • 750 g Strawberries
  • 4 Eggs (size M)
  • 150 g soft butter
  • 175 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 1 package Pudding powder "Vanilla Flavor"
  • 20 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 750 g Low-fat curd
  • 1 TEASPOON Lemon juice
  • 150 g Strawberry Jam
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash, clean and drain 250 g strawberries and cut them in half or quarters depending on size. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs.

  2. 2

    Separate eggs. Mix egg yolks, butter, sugar, salt and vanilla sugar in a large mixing bowl with the whisk of the hand mixer for 3-5 minutes until light creamy. Mix pudding powder, starch and baking powder.

  3. 3

    Alternately stir in quark and lemon juice.

  4. 4

    Beat the egg white until stiff and fold into the dough in portions. Carefully fold in prepared strawberries. Pour the quark mixture into the springform pan, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see

  5. 5

    manufacturer) about 1 hour 5 minutes bake.

  6. 6

    Stir the jam until smooth. Spread the cake evenly about 15 minutes before the end of the baking time, cover with foil and bake until done. Turn off the oven and let the cake rest in the oven for about 30 minutes.

  7. 7

    Remove from the oven, remove foil and let the cake cool down on a cake rack.

  8. 8

    Wash and clean 500 g strawberries, drain well and cut in half. Remove the cake from the tin. Spread strawberries on top and dust with icing sugar if necessary.

Nutrition Facts

KCAL
300 kcal
CARBS
33 g
FATS
13 g
PROTEINS
12 g