Eggnog cheesecake with fruity strawberry topping

Ingredients for 1 servings:

• 160 g biscuit(s) (e.g. butter biscuits), crumbled
• 80 g butter, melted
• 1 pinch of cinnamon
• Fat for the mold
• 500 g cream cheese
• 300 g mascarpone
• 300 g sour cream
• 200 g sugar
• 100 ml egg liqueur
• 2 tbsp flour
• 4 eggs
• 2 bags of vanilla sugar (bourbon vanilla sugar)
• 150 g strawberries, chopped
• 150 ml water
• 2 tsp sugar
• 2 packs of cake glaze

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the base, mix the cookie crumbs with cinnamon and butter. Press into a greased 26 cm pan, forming a rim about 1.5 cm high. For the filling, mix the cream cheese with the sour cream, mascarpone, vanilla sugar and sugar. Beat in the eggs one at a time. Finally, stir in the egg liqueur and flour. Spread the cream cheese mixture over the cookie base. Bake the cake in the oven preheated to 160°C for about 60 minutes. Let it cool in the pan with the oven door open. For the strawberry topping, puree the strawberries with 1 tablespoon of sugar. If using frozen strawberries, boil them briefly beforehand. For the glaze, mix the strawberry puree with the sugar and bring to a boil. Spread the topping while still warm over the cream cheese cake. Chill until ready to serve.