Dreamy strawberry cheesecake

Ingredients for 1 servings:

• 200 g butter biscuits
• 100 g butter (half-fat is possible)
• 6 eggs, separated
• 150 g sugar
• 500 g quark
• 400 g cream cheese (lighter is also possible)
• 200 g sour cream
• 100 g crème fraîche
• 1 pack of cream pudding powder (alternatively vanilla pudding powder)
• 100 g chocolate, white
• 1 tbsp butter
• 100 g crème fraîche
• 500 g strawberries, cleaned
• Jam, for spreading

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Butter biscuit base with super creamy cheese mixture and delicious strawberry topping

Grease a springform pan and chill. It’s best to finely grind the butter biscuits in a mixer and melt the butter. Carefully mix the biscuit crumbs with the butter and press them into the pan, forming a rim about 4-5 cm high. Refrigerate. Beat the egg whites with a pinch of salt until stiff peaks form. Now sprinkle in 50 g of sugar and continue beating until stiff peaks form. Refrigerate the pan. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the remaining sugar until creamy. Stir in the quark, cream cheese, sour cream, crème fraîche, and cream pudding mix. Finally, carefully fold in the beaten egg whites. Spread the jam over the pastry base and spread the cheese mixture evenly on top. Bake in the preheated oven for about 40 minutes. Remove the cake from the oven, cut horizontally into the sides, and then bake for another 30 minutes. Allow to cool thoroughly. Melt the white chocolate and gradually stir in the butter and crème fraîche. Spread this cream on the cheesecake, which is no longer too warm, and top with strawberries.