Strawberry and lemon cheesecake

Name: Strawberry and lemon cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 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; 7-10 Tbsp Oil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

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
7-10 Tbsp Oil

Directions

1
Melt butter in a pot. Grind the biscuits in a universal chopper. Mix cookie crumbs and butter. Fill half of the crumb mixture into a springform pan (26 cm Ø) brushed out with oil at the bottom and press on.
2
Chill for about 30 minutes.
3
Soak gelatine in cold water. Stir cream cheese, quark, sugar and lemon juice until smooth. Squeeze the gelatine well, dissolve carefully. Stir some of the cream into the gelatine, then stir everything into the cream.
4
Cold. Whip the cream until stiff. When the cream starts to gel, fold in the cream. Spread half of the cream on the biscuit base, spread the remaining biscuit crumbs on top. Add the rest of the cream and smooth it down.
5
Chill for at least 4 hours.
6
Carefully remove the cheesecake from the mould. Wash and clean the strawberries and cut them into large pieces. Finely puree 1/4 of the strawberries with a hand blender. Spread the rest of the strawberries on the cake and sprinkle with the puree.