Cheesecake with strawberries

Ingredients for 1 servings:

• Oil for the mold
• 60 g butter
• 150 g butter biscuits
• 4 eggs
• 200 g sugar
• 1 packet of vanilla sugar
• 750 g double cream cheese
• 125 g whipped cream
• 40 g cornstarch
• 350 g strawberries
• 50 g white chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 15 minutes

simple and fresh

Grease a 26cm springform pan with oil. Melt the butter and let it cool slightly. Place the butter biscuits in a freezer bag and finely crush them with a rolling pin. Mix the biscuit crumbs and butter well. Spread the crumb mixture evenly in the pan and press it down to form a smooth base. Chill for about 30 minutes. Meanwhile, beat the eggs with sugar and vanilla sugar until frothy. Stir in the cream cheese, cream and cornstarch. Spread the mixture evenly on the base. Bake in a preheated oven at 150°C (convection oven) for about 1 1/4 hours. After 40 minutes of baking, cover the cake with aluminum foil. Remove from the oven and loosen it from the springform pan with a knife. Let the cake cool in the pan. Remove the springform pan. Wash the strawberries and halve them. Place the berries cut-side down on kitchen paper. In the meantime, melt the chocolate coating over a hot water bath. Spread the berries evenly on the cut surface of the cake. Drizzle the chocolate coating in stripes over the top using a spoon.