Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 400 g Flour; 75 g Sugar; 1 pinch Salt; 2 eggs (size M); 250 g Butter; 125 soft butter; 6 eggs (size M); 200 g Sugar; 1 package Vanillin sugar; 1.5 kg Low-fat curd; 2 packages Pudding powder "Vanilla Flavor"; 7-10 Tbsp juice and grated zest of 1 untreated lemon; 100 g flaked almonds; 1.5 kg Strawberries; 250 g Whipped cream; 1 glass (225 g) Strawberry Jelly; 7-10 Tbsp Icing sugar and mint

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

400 g Flour
75 g Sugar
1 pinch Salt
2 eggs (size M)
250 g Butter
125 soft butter
6 eggs (size M)
200 g Sugar
1 package Vanillin sugar
1.5 kg Low-fat curd
2 packages Pudding powder "Vanilla Flavor"
7-10 Tbsp juice and grated zest of 1 untreated lemon
100 g flaked almonds
1.5 kg Strawberries
250 g Whipped cream
1 glass (225 g) Strawberry Jelly
7-10 Tbsp Icing sugar and mint

Directions

1
For the short pastry, mix flour, sugar, salt, eggs and butter to a smooth dough. Cover and chill for 1 hour. Melt butter. Separate the eggs. Stir egg yolk and sugar until creamy. Mix quark, butter, pudding powder, lemon juice and zest until smooth.
2
Stir in egg yolk-sugar mixture. Beat the egg whites until stiff and fold into the quark mixture. Roll out the short pastry on a greased fat pan of the oven. Add the quark mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 70-80 minutes. Let the cake cool down. Roast the almonds in a pan without fat, remove and let them cool down. Wash strawberries, drain on kitchen paper, clean and halve. Whip the cream until stiff, allow the vanillin sugar to trickle in. Warm up the strawberry jelly. Spread the cream on the cooled down cake and spread the strawberries on top. Spread the fruits with jelly.
3
Wash strawberries, drain on kitchen paper, clean and halve. Whip the cream until stiff, allow the vanillin sugar to trickle in. Warm up the strawberry jelly. Spread the cream on the cooled down cake and spread the strawberries on top. Spread the fruits with jelly. Sprinkle with almond flakes. If necessary, decorate with icing sugar and mint. Makes about 24 pieces