John Myers
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Light Cheesecake with Strawberry Ice Cream
The perfect light cheesecake with strawberry ice cream recipe with a picture and simple step-by-step instructions.
For the ground:
- 150 ml Beet syrup
- 100 g Soft butter
- 0,5 tsp Salt
- 0,5 tsp Cinnamon
- 225 g Flour
- 0,5 packet Baking powder
- 140 g Liquid butter
For the filling:
- 800 g Cream cheese
- 150 g Sour cream
- 150 g Sugar
- 1 packet Vanilla sugar
- 4 Pc. Eggs (M)
- 30 g Flour
For the ice mass:
- 300 g Strawberries
- 120 g Powdered sugar
- 250 ml Milk
- 100 ml Whipped cream
- 4 tbsp Lemon juice
- Preheat the oven to 170 ° C.
- For the base, stir the beet syrup, softened butter, salt and cinnamon until frothy. Mix the flour and baking powder and knead everything into a dough. Chill for 45 minutes and let it steep.
- Shape the dough into a roll and cut 1 cm thick slices. Place the slices or biscuits on a baking sheet lined with baking paper and bake for about 25 minutes. Let the baked slices / biscuits cool down completely and then crumble them. Butter a springform pan (diameter 26 cm), mix the crumbled biscuits with the liquid butter and press into the springform pan.
- For the filling, stir together the cream cheese, sour cream, sugar and vanilla sugar until smooth. Add the eggs one by one and stir. Add flour and stir in. Place the filling on the biscuit base and bake in the preheated oven at 160 ° C for about 1 hour.
- For the ice cream, puree the strawberries, powdered sugar, milk, sweet cream and lemon juice. Let the ice cream mix in the ice cream machine until the desired consistency is achieved.
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