Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 45 g Butter; 35 g Flour; 80 g Cornstarch; 1 TEASPOON Baking Powder; 7 Eggs (size M); 1 package Vanillin sugar; 370 g + 4 tablespoons sugar; 7-10 Tbsp Salt; 600 g Strawberries; 1 Organic Lemon; 500 g Double cream cream cheese; 100 g Whipped cream; 200 g Schmand; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

45 g Butter
35 g Flour
80 g Cornstarch
1 TEASPOON Baking Powder
7 Eggs (size M)
1 package Vanillin sugar
370 g + 4 tablespoons sugar
7-10 Tbsp Salt
600 g Strawberries
1 Organic Lemon
500 g Double cream cream cheese
100 g Whipped cream
200 g Schmand
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Melt the butter. Mix flour, 30 g starch and baking powder. Separate 4 eggs. Whisk the egg yolks with the whisks of the hand mixer for about 3 minutes until creamy, while stirring constantly add vanilla sugar, 70 g sugar and 1 pinch of salt.
2
Sift the flour mixture over it and stir in. Stir in butter. Beat the egg white until stiff, adding 1 pinch of salt and 2 tablespoons of sugar. Stir about 1/3 beaten egg white into the dough, carefully fold in the rest of the beaten egg white.
3
Put the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes.
4
Wash and clean the strawberries and finely puree half of the strawberries. Wash lemon hot, grate dry, grate peel thinly, halve lemon and squeeze juice. Take the cake out of the oven and let it cool in the mould on a cake rack.
5
Place two sheets of aluminium foil crosswise on the work surface, place the springform pan in the middle of the pan. Fold the aluminium foil up and around the outside wall of the springform pan and press it to the edge of the pan. Cream cheese, 300 g sugar
6
Stir in pureed strawberries, 3 eggs, cream, lemon juice and zest. Spread the cheese mixture on the bottom and smooth it down.
7
Place on the fat pan of the oven, half filled with hot water, so that the water reaches about 2.5 cm to the edge of the mould. Bake in the preheated oven at the same temperature for about 1 hour.
8
Take the cake out of the oven, remove aluminium foil and let it cool in the mould on a cake rack for about 1 hour. Briefly whip the sour cream and 2 tablespoons of sugar with the whisks of the hand mixer, smooth down on the cheese mixture.
9
Cover with cling film and chill for at least 4 hours, preferably overnight.
10
Roast almonds in a coated pan without fat while turning. Cut the remaining strawberries in half. Remove the cake from the pan, cover with strawberries and sprinkle with almonds and icing sugar.