John Myers
Strawberry Cream Cheese Cake
The perfect strawberry cream cheese cake recipe with a picture and simple step-by-step instructions.
- 150 g Shortbread
- 125 g Butter
- 300 g Natural yoghurt
- 3 Packs Cream cheese
- 3 tbsp Lemon juice
- 1 Vanilla pod
- 6 leaf Gelatin
- 75 g Sugar
- 300 g Strawberries
- Put the shortbread biscuits in a freezer bag and chop them up. Melt the butter and mix the biscuit crumbs in it. Pour the mixture into a springform pan lined with baking paper and press down firmly.
- Put the cream cheese, yoghurt, lemon juice and the pulp of the scraped-out vanilla pod in a bowl and mix with the mixer. Place the gelatine in cold water for about 10 minutes. Meanwhile, dissolve the sugar in a saucepan with 150ml water. Squeeze out the gelatine and add it. Stir until the gelatin has completely dissolved. Then stir everything into the cream cheese mixture with the mixer.
- Pour the entire mixture into the springform pan and place in the refrigerator for at least 3 hours. Then decorate with the sliced strawberries. Done, that’s it !! Good Appetite.
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