Strawberry cheesecake with strawberry compote

Ingredients

Directions

1. 1

   Coarsely chop the almonds and roast them lightly in a pan without fat. Take out immediately. Put Shortbread in a freezer bag and crush it with a pastry roll while still slightly crumbly. Melt butter and mix well with the cookie crumbs and almonds. Spread the bottom of a springform pan (18 cm Ø) thinly with oil. Spread the crumbly mixture on the base and press down lightly. Chill for about 30 minutes.

2. 2

   Soak gelatine in cold water. Wash 350 g strawberries, drain well and clean. Puree the strawberries. Weigh 80 g strawberry puree and mix with 1 tsp. sugar. Squeeze 1 sheet of gelatine, dissolve and mix with the strawberry puree. chill for 10-15 minutes

3. 3

   Whip the cream until stiff. Mix mascarpone, quark, 75 g sugar, vanillin sugar and 250 g strawberry puree. Squeeze 6 sheets of gelatine and dissolve. Stir about 2 tbsp. cream into the gelatine, then stir the gelatine mixture into the remaining cream. Fold in the cream. Put about half of the mascarpone cream into the springform pan. Spread half of the strawberry puree on top and fold in loosely with a fork. Add the rest of the cream and the remaining strawberry puree and marble with a fork as well. It is best to put the cake in a cool place overnight

4. 4

   Chop the couverture and melt separately over a warm water bath. Wash the remaining strawberries and dab dry. Dip about 8 pretty strawberries in white and dark chocolate coating as desired, let them drip off a little and put them on baking paper. Let dry in a cool place

5. 5

   Clean the rest of the strawberries. Puree one half and season to taste with about 1 tbsp. sugar and lemon juice. Finely dice the other half

6. 6

   Remove the cake from the mould and lift it onto a plate. Put strawberry puree on the cake, sprinkle with diced strawberries and decorate with chocolate-strawberries

7. 7

   Waiting time approx. 12 hours