Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 200 g Oat biscuits; 125 g Butter; 4 sheets Gelatine; 250 g Whipped cream; 500 g Double cream cream cheese; 500 g Low-fat curd; 200 g + 4 tablespoons sugar; 2 TABLESPOONS Elderflower syrup; 3 TABLESPOONS fresh squeezed lemon juice; 500 g Strawberries; 7-10 Tbsp Oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

200 g Oat biscuits
125 g Butter
4 sheets Gelatine
250 g Whipped cream
500 g Double cream cream cheese
500 g Low-fat curd
200 g + 4 tablespoons sugar
2 TABLESPOONS Elderflower syrup
3 TABLESPOONS fresh squeezed lemon juice
500 g Strawberries
7-10 Tbsp Oil

Directions

1
Finely crumble the biscuits in the universal chopper. Melt the butter and stir in the cookie crumbs. Pour into the lightly oiled square springform pan (24 x 24 cm) and press down lightly as a base. Place the mould in a cool place for about 30 minutes.
2
Soak gelatine in cold water. Whip cream until stiff and chill. Mix cream cheese, quark, 200 g sugar, elderflower syrup and lemon juice. Squeeze the gelatine and dissolve at low heat.
3
Stir in 2 tablespoons of cream, then stir the gelatine mixture into the remaining cream. Fold in the cream.
4
Pour cream into the mould, smooth it down and chill the cake for at least 4 hours (preferably overnight).
5
Wash and clean the strawberries and cut them into smaller pieces according to size. Sprinkle with 4 tablespoons of sugar and chill for about 1 hour. Finely puree 1/4 of the strawberries with a hand blender. Remove the cake from the tin, spread strawberries and fruit puree on the cake.