Fresh, fruity and so good! Great recipe for cheesecake with strawberries – strawberry cake with a difference

It’s time for strawberries! Whether it’s a cream cheese cake or the classic quark cake – strawberries are a perfect combination. image / agefotostock

Cheesecake and strawberries, what a wonderful combination! A topping of juicy strawberries turns the classic cheesecake into the perfect summer cake. It is not only very, very good, but also looks shiny with the cake icing. Attempt!

As with all strawberry cakes, it is important to use strawberries that are really ripe, sweet and tasty. And preferably fresh. Wash the strawberries – before cleaning! – preferably in a bowl of water. Not under the water jet, this can damage the berries and the juice will drain out. And here’s the recipe for strawberry cheesecake:

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Cheesecake recipe with strawberries

You need for the cheesecake with strawberries: For the puff pastry: 200 grams of flour, 120 grams of cold (!) Butter in small pieces, 60 grams of sugar, 20 grams of powdered sugar, 1 egg. For the curd mass: 500 grams of quark (lean), 300 grams of yogurt, 150 grams of butter, 3 eggs, 1 packet of vanilla cream powder. For the strawberry topping: 500 grams of strawberries, 70 grams of icing sugar, 3 tablespoons of lemon juice, 1 packet of red icing, 2 tablespoons of sugar, 1 tablespoon of chopped mint, a little white wine or apple juice

Here’s how it works: Quickly knead the ingredients for the shortcrust pastry into a dough. It is important to work quickly here, otherwise the dough will be hard and not soft. Wrap in foil and leave in the fridge for half an hour. Meanwhile, heat the oven (180 degrees). Roll out the dough with a rolling pin and place in a greased springform pan and bake for about 10 minutes until golden.

Melt the butter to the curd mass. Put quark, yoghurt, eggs and vanilla pudding in a bowl and mix with the mixer to a smooth batter. Stir in the butter. Pour the mixture on the pre-baked shortcrust pastry into the springform pan and stir until smooth. Bake in the oven for about 50 minutes. Then let the cheesecake cool and take out the mold.

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For the strawberry stuffing, wash, clean and slice the strawberries. Gently mix with powdered sugar, lemon juice and mint and let stand for about an hour. Place the cheesecake on a cake plate and place a cake ring around it. Let the strawberries drain well, save the juice. Spread the strawberry slices evenly over the whole cheesecake.

Fill the strawberry juice with the white wine (or apple juice) to a quarter of a liter. Prepare the cake icing according to the instructions on the package. Pour over the strawberries and allow to cool. Remove the cake ring – and the fresh cheesecake with strawberries is ready to be served!

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Tip: Strawberries should not be stored in the refrigerator for more than a day, it is better to eat them fresh. When stored in the refrigerator, strawberries lose their flavor and their healthy vitamins also deteriorate.

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