Strawberry Cheesecake

Ingredients for 1 servings:

• 250 g oat biscuits
• 50 g hazelnuts, chopped or ground
• 150 g butter, melted
• 500 g cream cheese
• 200 g crème fraîche
• 200 g cream, whipped
• 120 g sugar
• 200 g strawberries, sliced
• 1 pinch of salt
• 1 pinch(s) of vanilla pulp
• 1 lemon(s), juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

No-bake strawberry cheesecake, for a 28 cm springform pan

This typical American recipe is designed for a 28 cm diameter springform pan and is approximately 3 cm thick. For other dimensions, see below. For the base, crumble the oat biscuits and mix them with the melted butter and chopped hazelnuts. Press them lightly into the bottom of the springform pan with your hand. The base will set as it cools. For the filling, mix the cream cheese, crème fraîche, sugar, salt, vanilla, and lemon juice. You can also use a mixer on low speed. Carefully fold in the whipped cream without the mixer to ensure it stays nice and creamy. Fold in two-thirds of the berries. Pour the filling into the springform pan and smooth it down. Sprinkle the remaining berries on top, pressing down gently so they don’t roll around. Refrigerate the cake for at least two hours to allow the filling and base to set. For other springform pans, the amount of ingredients must be adjusted: Ø 24 cm three quarters, Ø 20 cm half, Ø 16 cm one third of the ingredients.