Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Strawberries; 375 g Butter; 500 g Wholemeal butter biscuits; 3 Eggs (size M); 500 g Low-fat curd; 7-10 Tbsp Juice of 1 lemon (3-4 tablespoons); 1 TABLESPOON Flour; 1 TEASPOON Baking Powder; 200 g Sugar; 30 g sliced almonds; 50 g Apricot Jam; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Strawberries
375 g Butter
500 g Wholemeal butter biscuits
3 Eggs (size M)
500 g Low-fat curd
7-10 Tbsp Juice of 1 lemon (3-4 tablespoons)
1 TABLESPOON Flour
1 TEASPOON Baking Powder
200 g Sugar
30 g sliced almonds
50 g Apricot Jam
7-10 Tbsp Grease

Directions

1
Wash the strawberries, dab dry, clean and quarter them. Melt 250 g butter in a saucepan. Crumble the biscuits and mix with the butter. Grease a springform pan (28 cm Ø). Fill in the crumb mixture and press down firmly.
2
Mix eggs, quark and lemon juice in a bowl. Mix flour and baking powder and stir in. Stir 125 g soft butter and sugar with the whisk of the hand mixer until the sugar is dissolved and the butter is frothy. Fold the quark mixture into the butter and fill into the mould. Spread strawberries on the cake. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Take out and let cool down. Roast the almonds in a pan without fat for approx. 4 minutes, remove. Remove cooled cake from the pan. Heat the jam, pass through a sieve.
3
Take out and let cool down. Roast the almonds in a pan without fat for approx. 4 minutes, remove. Remove cooled cake from the pan. Heat the jam, pass through a sieve. Spread the cake rim with it. Spread the almonds on the edge. Serve with whipped cream and strawberries
4
Waiting time approx. 1 hour