John Myers
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Strawberry Cheesecake with Topping
The perfect strawberry cheesecake with topping recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 125 g Margarine
- 1 tsp Baking powder
- 1 Egg yolk
- 50 g Sugar
- 2 tbsp Water
Covering
- 600 g Strawberries
- 4 Eggs
- 150 g Sugar
- 750 g Lowfat quark
- 1 PK Vanilla sugar
- 1 Grated lemon peel
- 50 g Strength
- 250 ml Milk
Topping
- 200 g Strawberries
- 50 ml Water
- Water, starch
dough
- Knead all dough ingredients into a shortcrust pastry. Grease a springform pan and put 2/3 of the dough on the base and distribute it so that the entire base is covered. Use the rest to line the edge. It should protrude at least 3 cm.
- Bake for 10 minutes at 190 ° C (PREHEATED, top / bottom heat)
filling
- Now separate the eggs and beat the yolks with 100g sugar and vanilla sugar until frothy. Then stir in the quark and lemon zest. Now add the milk and the starch.
- Beat the egg whites until stiff while drizzling in 50g sugar. Now carefully fold in the egg whites.
- Clean the 600g strawberries and place on the floor. Either whole, sliced or quartered. That is up to you. Frozen strawberries also work, but let them drain first.
- Now add the egg whites and bake in the lower third at 170 ° C for about 1 hour. Let cool in the oven for 10 minutes.
Topping
- Put the water and the strawberries in a saucepan, puree and heat until it boils.
- Mix a little starch with a little cold water. Now please only add a little, stir and briefly bring to the boil. Repeat again and again until the mixture has thickened, then remove from heat and let cool down briefly.
- Spread the topping on the cheesecake, leaving a rim on the outside for aesthetic reasons. Now let the cake cool down completely. If necessary, strawberries for the decoration above (not included in the ingredients).
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