Strawberry cheesecake

Name: Strawberry cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 100 g cold butter; 125 g + 3 tablespoons sugar; 150 g Flour; 1 Egg yolk (size M); 2 Eggs (size M); 70 g Butter or margarine; 1 package Vanillin sugar; 7-10 Tbsp Salt; 1/2 Lemon; 500 g Low-fat curd; 2 TABLESPOONS Milk; 4 TABLESPOONS Semolina; 500 g Strawberries; 1 package red cake glaze "strawberry flavor; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; baking paper; 7-10 Tbsp Pulses

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

100 g cold butter
125 g + 3 tablespoons sugar
150 g Flour
1 Egg yolk (size M)
2 Eggs (size M)
70 g Butter or margarine
1 package Vanillin sugar
7-10 Tbsp Salt
1/2 Lemon
500 g Low-fat curd
2 TABLESPOONS Milk
4 TABLESPOONS Semolina
500 g Strawberries
1 package red cake glaze "strawberry flavor
7-10 Tbsp Grease
7-10 Tbsp Cling film
baking paper
7-10 Tbsp Pulses

Directions

1
Cut the butter into pieces. Mix butter, 50 g sugar, flour and egg yolk with the dough hooks of the hand mixer. Then knead with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Separate the eggs. Cream fat, 75 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the hand mixer. Stir the egg yolks one after the other into the mixture. Wash and dry lemon and grate the rind of one half into the butter mixture.
2
Halve the lemon and squeeze one half. Stir curd, milk, lemon juice and semolina into the butter mixture. Roll out the short pastry on a floured work surface to a thickness of approx. 3 mm. Cut out a circle (24 cm Ø). Grease a springform pan (24 cm Ø) and line the bottom with the circle. Knead the rest of the dough again and roll out. Cut 2 long strips (3 cm wide) and line the edge with them. Cut off excess dough. Prick the base several times with a fork, line with baking paper and fill with pulses for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove pulses and baking parchment. Beat the egg white until stiff and fold into the quark mixture. Spread the mixture on the shortcrust pastry. Bake the cake for another 35-40 minutes. Wash and clean the strawberries. Take the cake out of the oven and let it cool down on a cake rack.
3
Prick the base several times with a fork, line with baking paper and fill with pulses for blind baking. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Remove pulses and baking parchment. Beat the egg white until stiff and fold into the quark mixture. Spread the mixture on the shortcrust pastry. Bake the cake for another 35-40 minutes. Wash and clean the strawberries. Take the cake out of the oven and let it cool down on a cake rack. After about 15 minutes, carefully remove from the tin. Cover the cheesecake tightly with whole strawberries. Mix the cake glaze with 3 tablespoons of sugar and 1/4 litre of cold water in a small pot until smooth. Bring to the boil briefly with a wooden spoon of liquid while stirring constantly. Immediately spread the glaze on the strawberries from the middle with a tablespoon. Chill the cake for another 30 minutes. Cut the cake into 12 pieces. Whipped cream tastes good with it
4
After about 15 minutes, carefully remove from the tin. Cover the cheesecake tightly with whole strawberries. Mix the cake glaze with 3 tablespoons of sugar and 1/4 litre of cold water in a small pot until smooth. Bring to the boil briefly with a wooden spoon of liquid while stirring constantly. Immediately spread the glaze on the strawberries from the middle with a tablespoon. Chill the cake for another 30 minutes. Cut the cake into 12 pieces. Whipped cream tastes good with it