John Myers
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Cheesecake with Sweet Strawberries
The perfect cheesecake with sweet strawberries recipe with a picture and simple step-by-step instructions.
Cheesecake
- 250 g Sifted flour
- 225 gr Sugar
- 225 gr Salt
- 2 tsp Baking powder
- 3 Pc. Free range eggs
- 300 g Butter
- 750 g Lowfat quark
- 2 packet Vanilla custard powder for cooking
- Juice of one lemon
- 200 ml Milk
Covering
- 500 g Fresh strawberries
- 200 g Sifted powdered sugar
- Juice of one lemon
- Fresh mint to taste
- Mix the flour, 75 g sugar, salt and baking powder in a bowl. Add an egg and 175 grams of butter (in pieces). First work with the dough hook and then with your hands into a smooth dough. Cover and chill for 30 minutes.
- Roll out the dough on a floured surface to a diameter of about 34 cm. Place in a greased springform pan (26 cm) and lightly press the edge.
- Melt 125 g butter. Mix the quark, 150 g sugar, two eggs and custard powder with the slightly cooled butter with the whisk until smooth, add the lemon juice and finally stir in the milk. Pour the mixture into the springform pan. Bake in a preheated oven (175 degrees top / bottom heat) for about 75 minutes. Switch off the oven and let it rest in the oven for 30 minutes.
Covering
- Wash, clean, halve or quarter the strawberries. Mix the powdered sugar with the lemon juice until smooth. Remove the cake from the mold, spread the icing on top and let it dry. Just before serving, sprinkle the strawberries on top and sprinkle with finely chopped mint if you like.
- This cake tastes good even without strawberries and with a meringue topping instead. Made from three eggs and 150 grams of sugar. Put the cover on the baked cake and bake again for 15 minutes at the same temperature. Let cool down completely.
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