American Strawberry Cheesecake with strawberry topping

Ingredients for 1 servings:

• 150 g biscuits, crumbled
• 20 g sugar
• 80 g butter
• 1 pinch(s) cinnamon powder
• 500 g cream cheese
• 150 g mascarpone
• 200 g sugar
• 2 packets of vanilla sugar
• 20 g cornstarch
• 4 eggs
• 1 lemon(s), untreated, peel
• 1 pinch of salt
• 100 g crème fraîche
• 450 g strawberries
• 3 sheets of gelatin
• 40 ml strawberry juice

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 10 minutes

A creamy strawberry cake with mascarpone and cream cheese

Preheat the oven to 180 degrees Celsius. Mix the cookie crumbs with the cinnamon, sugar, and butter. Grease a springform pan and spread the mixture over the base. Place in the oven for 10 minutes, then let it cool. Mix the cream cheese with 150g of sugar, vanilla sugar, a pinch of salt, mascarpone, cornstarch, eggs, and lemon zest until creamy and spread over the cookie base. Bake the cake on the middle rack for about 50 minutes. After baking, turn off the oven and let it cool. Spread the crème fraîche over the cake and refrigerate overnight. For the strawberry jelly, soak the gelatin in water. Wash the strawberries, chop them, and bring to a boil with 50g of sugar and the strawberry juice, stirring constantly. After cooling briefly, add the gelatin and dissolve. Spread the finished jelly over the American cheesecake and then let it set in the refrigerator. Tip: You can also add fresh raspberries or blueberries to the batter instead of the strawberry topping and bake as directed.