John Myers
Cheesecake with Strawberries
The perfect cheesecake with strawberries recipe with a picture and simple step-by-step instructions.
- For the dough:
- 250 g Flour
- 125 g Cold butter
- 60 g Sugar white
- 1 Egg
- 1 pinch Salt
- 1 packet Lemon peel
- For the filling:
- 100 g Soft butter
- 200 g Sugar white
- 2 Eggs
- 2 packet Vanilla sugar
- 500 g Quark 40%
- 250 g Mascarpone
- 1 packet Custard powder
- 2 teaspoon Baking powder
- 500 g Strawberries
- 1 packet Red cake topping
- Make a shortcrust pastry from butter, flour, sugar, salt, egg and lemon zest. Shape the dough into a ball, wrap it in foil and place in the fridge for about 45 minutes.
- Beat the softened butter, sugar, vanilla sugar and eggs in a mixing bowl until frothy. Stir the quark and mascarpone into the butter mixture. Mix the custard powder with the baking powder and stir in. Wash some of the strawberries, cut into cubes and fold into the mass.
- Line the spring form base with parchment paper and lightly grease the edge. Roll out the dough on the floor and pull up an approx. 4 cm high edge. Spread the quark mixture on the dough base and smooth it out.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for about 60 minutes. After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the spring form edge, place on a cake rack and allow to cool to let.
- Wash the remaining strawberries, cut in half and spread on the cooled cake. Cook the icing according to the instructions and distribute evenly over the strawberries. Chill the cake until the icing has set.
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