Strawberry cheesecake

Ingredients for 1 servings:

• 2 eggs
• 500 g cream cheese
• 100 g sugar
• 2 tbsp lemon juice
• 1 pack of pudding powder
• 30 g almond(s), chopped
• 600 g strawberries
• 100 g jam (blackcurrant jelly), red
• 1 pack of cake glaze, clear (for 0.25 l)
• 2 tbsp sugar
• 150 ml cherry juice (cherry nectar)
• n. B. almond flakes
• e.g. pistachios, ground

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the base, separate the eggs. Beat the egg whites until stiff. Whisk the quark, sugar, lemon juice, egg yolks, and custard powder until smooth. Fold in the almonds and beaten egg whites. Spread the quark mixture into a 26 cm springform pan lined with baking paper. Bake in a preheated oven (top/bottom heat: 175°C, Gas Mark 2) for about 40 minutes. Allow to cool. For the topping, wash, hull, and halve or quarter the strawberries. Heat the jelly. Mix the cake glaze powder and sugar in a saucepan. Stir in the cherry nectar until smooth. Bring the liquid to a boil, stirring constantly, and stir in the jelly. Spread the strawberries on the base. Spread the glaze over the top. Chill. Before serving, sprinkle the edges of the cake with toasted almond flakes and ground pistachios. If desired, sprinkle with meringue and powdered sugar.