Strawberry Cheesecake
A luscious, creamy dessert bursting with fresh strawberry flavor.
Equipment
- Springform Pan
- Mixing Bowls
- Blender
- Oven
Ingredients
Whole Grain Cookies
- 150 g whole grain cookies
- 80 g butter
- 300 g Cream Cheese
- 500 g Quark (Curd Cheese)
- 80 ml oil
- 2 eggs
- 150 g sugar
- 1 packet Vanilla Sugar
- 1 packet Whipped Cream Stabilizer
- 200 ml heavy cream
- 1 packet Vanilla Pudding Powder
- 300 g Frozen Strawberries
- 3 tbsp sugar
- 2 tbsp cornstarch
- a little Water for mixing cornstarch
Instructions
- Crush the whole grain cookies thoroughly and press them into a springform pan to form the crust. Freeze for 30 minutes to set.
- Prepare the creamy filling by mixing cream cheese, quark, oil, eggs, sugar, vanilla sugar, whipped cream stabilizer, heavy cream, and pudding powder until smooth.
- Pour the filling over the chilled crust.
- Bake in a preheated oven at 175°C (347°F) for about 60 minutes.
- While baking, cook the strawberries with sugar, then add cornstarch mixed with water and blend into a smooth sauce.
- Once baked and cooled slightly, spread the strawberry sauce evenly over the cheesecake.
- Refrigerate for at least 5 hours to set completely.
Notes
Keep refrigerated. Best served chilled. Enjoy!
