Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 2 Eggs (size M); 500 g Cream curd; 100 g Sugar; 2 TABLESPOONS Lemon juice; 1 package Almond-flavoured pudding powder; 30 g chopped almonds; baking paper; 600 g Strawberries; 100 g redcurrant jelly; 1 package glaze; 2 TABLESPOONS Sugar; 150 ml Cherry nectar; 7-10 Tbsp flaked almonds; 7-10 Tbsp Pistachio kernels; 7-10 Tbsp Meringue; 7-10 Tbsp Icing sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

2 Eggs (size M)
500 g Cream curd
100 g Sugar
2 TABLESPOONS Lemon juice
1 package Almond-flavoured pudding powder
30 g chopped almonds
baking paper
600 g Strawberries
100 g redcurrant jelly
1 package glaze
2 TABLESPOONS Sugar
150 ml Cherry nectar
7-10 Tbsp flaked almonds
7-10 Tbsp Pistachio kernels
7-10 Tbsp Meringue
7-10 Tbsp Icing sugar

Directions

1
Separate eggs for the floor. Beat egg whites until stiff. Mix quark, sugar, lemon juice, egg yolk and pudding powder until smooth. Add almonds and beaten egg whites. Spread the quark mixture into a springform pan (26 cm Ø) lined with baking paper.
2
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 40 minutes. Let cool off. For the topping, wash, clean, halve or quarter the strawberries. Warm up the jelly. Mix cake glaze powder and sugar in a saucepan.
3
Stir with cherry nectar until smooth. Boil up the liquid while stirring, stir in the jelly. Spread strawberries on the bottom. Spread the cake glaze. Put it in a cold place. Before serving, sprinkle the edge of the cake with browned almond flakes, ground pistachios, crumbled meringue and icing sugar.
4
Results in about 12 pieces.