John Myers
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Strawberry and Rosemary Cheesecake
The perfect strawberry and rosemary cheesecake recipe with a picture and simple step-by-step instructions.
Strawberry and rosemary jam
- 500 g Strawberries
- 250 g Preserving sugar 2: 1
- 5 piece Rosemary sprigs
- 1 shot Lemon juice
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- 250 g Shortbread
- 100 g Butter
Cheese mass
- 500 g Cream cheese double cream setting
- 500 g Sour cream
- 2 piece Vanilla pod
- 50 g Sugar
- 20 g Ground gelatin
- 1 piece Lemon
- 1 piece Lime
- 250 g Strawberries
- 1 piece Rosemary sprig
jam
- Wash the strawberries and rosemary and cut into small pieces or chop. Bring the strawberries to the boil with lemon juice, add rosemary and simmer over medium heat for 5 minutes. Then add the preserving sugar and bring to the boil. Pour it into a sealable glass while it is still hot and refrigerate.
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- Finely grind the shortbread biscuits with the mixer (alternatively, fill in a freezer bag and crumble with a meat mallet). Melt butter in the oven or microwave. Then mix the biscuit crumbs and butter and fill the cake molds as a base and refrigerate.
Cheese mass
- Mix all ingredients with the mixer. Spread half of the cheese mixture on the biscuit base. Spread one or two teaspoons of the jam on top. Fill in the rest of the cheese mixture and chill the cheesecakes for at least 6 hours. Before serving, cut the fresh strawberries into slices and spread them on the cheesecakes. Finally, mix 4 tablespoons of the jam with 2 tablespoons of warm water, pass through a sieve and serve as a fruit coating around the cheesecake.
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