Strawberry cheesecake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cream 125 g butter, 100 g cream cheese, vanilla pulp and sugar with the whisk of the hand mixer. Add the eggs bit by bit and mix well each time. Mix flour, salt and baking powder. Stir lemon zest, lemon juice and flour mixture into the egg mixture. Fill into a greased springform pan (20 cm Ø) and smooth down

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes. Remove the finished cake and let it cool down on a cake rack

3. 3

   Whip 250 g butter and 75 g icing sugar until creamy white and briefly stir in 200 g room-warm cream cheese with a dough scraper. Slice the base horizontally three times. Place the bases next to each other, except for the lid, and spread with 1 1/2 tbsp. jam. Remove approx. 3 tbsp. butter cream and spread 1/3 of the remaining cream on each of the 3 cake layers. Place the cakes on top of each other, place the lid on top and press down. Spread a thin layer of the remaining buttercream on the cake and chill for about 30 minutes.

4. 4

   Whip 300 g butter and 100 g icing sugar until creamy white and stir in 200 g cream cheese briefly with a dough scraper. Use the violet and rosé food colouring to colour it into light purple. Fill approx. 1/3 of the cream into a piping bag with star-shaped spout (11 mm Ø). Colour the rest of the cream a little darker with the food colouring and fill 1/3 of the cream into the piping bag. Colour the rest of the cream even darker and fill into the piping bag as well. Spray rose petals all around the cake, starting at the top. Chill the cake for about 30 minutes.

5. 5

   waiting time approx. 2 3/4 hours

Nutrition Facts

KCAL
750 kcal

CARBS
49 g

FATS
59 g

PROTEINS
6 g