Strawberry cheesecake slices

Ingredients for 1 servings:

• 150 g wheat flour
• 75 g sugar
• 100 g butter
• 1 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 125 g butter
• 125 g sugar
• 250 g quark 20%
• 2 eggs
• 100 g cream cheese
• ½ pack of vanilla pudding powder
• ½ lemon(s), (organic), juice and grated peel
• 500 g strawberries
• 25 g sugar
• 1 pack of cake glaze, red
• 250 ml liquid (half water, half apple juice)

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 5 minutes

The dough base, cheese topping and strawberries form a wonderful combination.

Grease a 24 cm x 24 cm springform pan. For the dough, combine flour and baking powder and sift into a bowl. Add sugar, vanilla sugar, salt, and butter and quickly knead everything into a dough. If the dough is sticky, wrap it in foil and chill for a while. Pour the dough into the springform pan and press it down until smooth. Preheat the oven (top/bottom heat 180°C, fan oven 160°C). For the topping, beat the butter with a hand mixer until smooth. Stir in the sugar and eggs. Add the cream cheese, quark, custard powder, lemon juice, and lemon zest. Mix the ingredients until smooth. Spread the quark mixture onto the dough and place the springform pan in the oven. Bake the cake for 35-40 minutes. Then place it on a wire rack and let it cool. For the topping, halve the strawberries and place the strawberry halves on the cake. Prepare a glaze from the cake glaze powder, sugar, water, and apple juice according to the package instructions and spread it over the strawberries. Allow the glaze to set. The cake can be baked a day in advance and topped with strawberries just before serving.