Strawberry cheesecake with crumbles

Ingredients for 1 servings:

• 450 g wheat flour
• 250 g butter
• 100 g sugar
• 1 medium egg yolk
• Fat for the mold
• 500 g low-fat curd cheese
• 500 g quark
• 150 g sugar
• 1 packet of vanilla sugar
• 1 m.-sized egg white
• 2 m.-sized eggs
• 3 tbsp lemon juice
• 35 g cornstarch
• 5 large strawberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

for a 26cm springform pan, for 8 pieces

Grease the springform pan and preheat the oven to 175 degrees Celsius (top/bottom heat). Mix all the ingredients for the dough (knead for 30 seconds/speed 5) and press 3/4 of the mixture into the bottom of the springform pan. Pull up a small edge. Mix all the ingredients for the cream (using the whisk attachment for 30 seconds/speed 4) and spread 3/4 of the mixture onto the bottom. Slice the strawberries and spread a layer on top of the cream. Spoon the remaining cream over the top and sprinkle the remaining batter over the top as a crumble. Bake the cake on the bottom rack of the oven for about an hour. Let the cake cool in the springform pan. It is best to refrigerate it for another 2-3 hours. Note: The dough and cream were made using a Thermomix. Therefore, the mixer settings are in parentheses. However, the recipe can also be prepared using any other kitchen appliance.