Strawberry Cheesecake

Ingredients for 1 servings:

• 150 g butter biscuits, crumbled
• 25 g sugar
• 75 g butter, melted
• ¼ tsp cinnamon
• Fat for the mold
• 450 g cream cheese
• 200 g mascarpone
• 140 g sugar
• 2 packets of vanilla sugar
• 15 g cornstarch
• 4 large eggs
• ½ lemon(s), untreated, grated peel
• 15 ml lemon juice
• 1 pinch of salt
• 100 g crème fraîche
• 500 g strawberries
• 30 ml strawberry juice
• 3 sheets of gelatin
• 50 g sugar

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 14 hours 25 minutes

American Style

Preheat oven to 175°C (top/bottom heat). Mix the biscuit crumbs with the sugar, cinnamon, and butter and spread on the bottom of a greased 26cm springform pan. Press everything down well. Bake for about 10 minutes. Remove from the oven and let the base cool in the pan. Beat the cream cheese with the sugar and vanilla sugar until the sugar has dissolved. Stir in the mascarpone and cornstarch. Gradually add the eggs, lemon zest, lemon juice, and salt. Spread the cream on the biscuit base. Bake on the second rack from the bottom for about 50-60 minutes, covering with aluminum foil at the end of the baking time if necessary. Turn off the oven and let the cake rest in the pan for another 60 minutes. Remove from the oven and let cool in the pan. Spread the crème fraîche on the cake. Cover and refrigerate overnight. Soak the gelatin in a little cold water. Wash, hull, and finely chop the strawberries. Cook half of the strawberries with the sugar and strawberry juice for about 3 minutes. Stir constantly, then puree with a hand blender and let cool slightly. Add the remaining strawberries. Dissolve the soaked gelatin and add it to the berries. Spread the strawberry mixture over the cake and let it set in the refrigerator.