John Myers
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Strawberry Cheesecake with Strawberry Basil Ice Cream and Honeydew Melon Caviar
The perfect strawberry cheesecake with strawberry basil ice cream and honeydew melon caviar recipe with a picture and simple step-by-step instructions.
Strawberry cheescake
- 520 g Flour
- 1 tsp Baking powder
- 200 g Sugar
- 200 g Butter
- 4 piece Eggs
- 4 packet Vanilla sugar
- 1 kg Lowfat quark
- 300 g Sugar
- 2 packet Strawberry pudding powder
- 100 ml Sunflower oil
- 600 ml Milk
- 4 piece Eggs
- 2 packet Lemon peel
- 1 kg Strawberries
- 20 g Fat
Strawberry basil ice cream
- 500 g Strawberries
- 250 ml Low-Fat milk
- 200 ml Whipped cream
- 6 sheet Basil
- 80 g Sugar
Honeydew melon caviar
- 500 g Honeydew melon juice
- 2 g Sodium alginate
- 2,5 g Calcium chloride
- 500 ml Water
Strawberry cheescake
- Make a shortcrust pastry from flour, baking powder, sugar, butter, eggs and vanilla sugar. Grease a 28 cm springform pan or line it with parchment paper. Cover the bottom of the baking pan with 2/3 of the dough, place a saucepan with water on it (so that a smooth and well-formed base is created) and bake the base in a preheated oven at 200 ° C for 20 minutes.
- For the filling, mix the low-fat quark, sugar, pudding powder, sunflower oil, milk, eggs and lemon zest together. Take the baking pan out of the oven, let it cool down a little and form an approx. 3 cm high rim with the rest of the dough.
- Halve the strawberries or quarter large strawberries. Then distribute the berries on the cake base and pour in the quark mixture. Bake the cake at 200 ° C for another 50 minutes. After baking, let it cool down well before removing it from the baking pan.
Strawberry basil ice cream
- Clean the strawberries and puree them almost completely, add the basil leaves towards the end and puree again briefly (the pieces of basil should still be visible, looks nicer). Mix with the milk and sugar. Finally fold in the semi-hard whipped cream and pour the cream into the ice cream maker.
Honeydew melon caviar
- The alginate is mixed with 1/3 of the melon juice. Add the remaining 2/3 of the juice, mix, strain and let rest. Dissolve Calcic (calcium chloride) in water. Fill a syringe / plastic oil jug with the melon and algin mixture. Squirt these drop by drop into the calcic solution. After 1 minute, strain the caviar and rinse in water.
Serving
- Serve the strawberry cheesecake on the left, the strawberry basil ice cream on the right and the honeydew caviar in the middle of the plate.
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