Cheesecake with strawberries

Ingredients for 1 servings:

• 750 g strawberries
• 2 tbsp sugar
• 250 g flour
• 125 g margarine
• 100 g sugar
• 1 ice cream
• Margarine for the mold
• 250 g cream cheese
• 4 eggs
• 100 g sugar
• 2 packets of vanilla sugar
• 4 tbsp flour
• 1 lemon(s), zest
• 125 ml whipped cream
• 2 tbsp, heaped pistachios, chopped
• 2 packs of cake glaze

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 50 minutes

for a 24cm springform pan

Sprinkle the strawberries with sugar and set aside. Knead the ingredients into a shortcrust pastry, wrap in cling film and let rest in the refrigerator for 30 minutes. Grease a 24 cm springform pan with a little margarine and set aside. Once cooled, pour the dough into the pan, pressing up the edges. Bake in an oven preheated to 180°C (fan oven) for about 20 minutes on the middle rack. Let cool. Whip the cream until stiff peaks form. For the filling, mix all the ingredients together in a bowl and carefully fold in the whipped cream. Spread the filling over the baked base. Bake for another 45 minutes in the hot oven. Do the skewer test and add more baking time if necessary. Let cool. Place the strawberries on the cake and sprinkle with the pistachios. Prepare the glaze according to the package instructions and spread it over the cake. Let cool. Then cut into pieces.