Strawberry cream cheese cake on a butter biscuit crumb

Name: Strawberry cream cheese cake on a butter biscuit crumb
Cook time: 45 min
Total time: 45 min
Yield: 16
Ingredients: 150 g Butter biscuits; 100 g Butter; 12 sheets white gelatine; 500 g Strawberries; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 2 packages Vanillin sugar; 600 g Double cream cream cheese; 400 g Whole milk yoghurt; 180 g Sugar; 250 ml Milk; 1 package red glaze; 40 g sliced almonds; 7-10 Tbsp Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 16

150 g Butter biscuits
100 g Butter
12 sheets white gelatine
500 g Strawberries
7-10 Tbsp grated peel and juice of 1 untreated lemon
2 packages Vanillin sugar
600 g Double cream cream cheese
400 g Whole milk yoghurt
180 g Sugar
250 ml Milk
1 package red glaze
40 g sliced almonds
7-10 Tbsp Freezer bag

Directions

1
Put the butter biscuits in a freezer bag and seal it. Crumble the butter biscuits with a kitchen roll. Melt the butter and mix with the crumbs. Pour into a springform pan (26 cm Ø), press down firmly and chill for 30 minutes. In the meantime, soak 1x2 and 1x10 sheets of gelatine separately. Puree 300 g strawberries, juice of 1/2 lemon and 1 packet of vanilla sugar with the hand mixer's blender.
2
Mix cream cheese, yoghurt, 150 g sugar, 1 packet vanillin sugar, lemon peel, remaining lemon juice and milk with the whisk of the hand mixer until smooth. Squeeze 2 sheets of gelatine and melt in a pot. Mix with 2 tablespoons of the strawberry puree and stir into the remaining puree. Squeeze 10 sheets of gelatine, melt, mix with 2 tablespoons of cream cheese cream, stir into the remaining cream and immediately fill into the springform pan, smooth it down. Add the strawberry puree by the spoonful and work it into the cream in a circular motion with a spoon handle, creating a marble pattern. Chill for at least 4 hours. In the meantime, roast the almonds in a pan without fat. Remove from the pan and let it cool down. Sprinkle the almonds on the edge of the cake. Wash, clean and halve the rest of the strawberries. Spread the strawberries generously on the middle of the cake.
3
Chill for at least 4 hours. In the meantime, roast the almonds in a pan without fat. Remove from the pan and let it cool down. Sprinkle the almonds on the edge of the cake. Wash, clean and halve the rest of the strawberries. Spread the strawberries generously on the middle of the cake. Bring the cake glaze to the boil with 2 tablespoons of sugar and 150 ml water while stirring. Sprinkle strawberries with cake glaze
4
waiting time approx. 4 hours