John Myers
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Strawberry Lavender Cheescake
The perfect strawberry lavender cheescake recipe with a picture and simple step-by-step instructions.
ground
- 100 g Butter
- 100 g Amarettini almond biscuits
filling
- 2 Eggs
- 100 g Quark
- 1 tbsp Food starch
- 60 ml Cream
- 80 g Sugar
- 1 tsp Dried lavender
Covering
- 180 g Frozen strawberries
- 1 tsp Lavender sugar
- 6 tbsp Preserving sugar
- 50 ml Lemon juice
ground
- Put the biscuits in a plastic bag and crumble them with a rolling pin. Melt the butter in the meantime. Pour the biscuit crumbs into the melted butter, mix in and distribute the mixture in a springform pan. Let the bottom cool in the refrigerator for a few minutes. (Tip for all impatient: if you want to save time, TK can also be used!)
filling
- Beat the eggs, quark, lavender and sugar until frothy. Meanwhile, whip the cream until stiff and fold in. Pour the cheese mixture onto the cake base and cover with aluminum foil.
- Bake the cheescake at 180 ° C for about 50 minutes. Do not remove the foil under any circumstances! Then let the cake cool for a quarter of an hour with the oven door open. Carefully peel off the aluminum foil.
Covering
- Simmer the strawberries in the saucepan with lemon juice and lavender sugar. Mix with the hand blender to a smooth sauce and then stir in the preserving sugar. Bring to the boil for approx. 5 minutes and immediately pour onto the cooled cheescake. Decorate with lavender and put it in the cooler!
- To be on the safe side, let the cake set in the refrigerator overnight. If it has to be done quickly, 1-2 hours are enough for the fruit layer to be firm enough.
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