Strawberry cream cheesecake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Place the eggs in a mixing bowl, add 3 tablespoons of warm water and whisk until creamy. Slowly pour in 100 g sugar and vanilla pulp. Whip the mixture until thick and shiny. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Take out, remove from the edge of the springform pan and let cool down. Wash and clean the strawberries. Cut 500 g strawberries into cubes, puree the rest. Soak the gelatine. Mix sour cream, 75 g sugar and strawberry puree. Fold in strawberry pieces. Squeeze the gelatine, dissolve and mix with 3 tablespoons of sour cream. Stir sour cream into the rest. Chill the sour cream mixture until it begins to gel. Whip cream until stiff and fold in.

3. 3

   Mix sour cream, 75 g sugar and strawberry puree. Fold in strawberry pieces. Squeeze the gelatine, dissolve and mix with 3 tablespoons of sour cream. Stir sour cream into the rest. Chill the sour cream mixture until it begins to gel. Whip cream until stiff and fold in. Remove the cake base from the tin, cut off the upper third and crumble. Place the cake base on a cake plate and enclose with a cake ring. Add strawberry-cream mixture and smooth it down. Sprinkle crumbs over it. Put the cake in a cool place for 3-4 hours

4. 4

   Remove the cake base from the tin, cut off the upper third and crumble. Place the cake base on a cake plate and enclose with a cake ring. Add strawberry-cream mixture and smooth it down. Sprinkle crumbs over it. Put the cake in a cool place for 3-4 hours

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
360 kcal

CARBS
29 g

FATS
23 g

PROTEINS
7 g