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

It’s strawberry time! Either with a cream cheese cake or the classic quark cake – strawberries are a perfect combination. image / agefotostock

Cheesecake and strawberries, for a great combination! A topping of juicy strawberries makes the classic cheesecake the perfect summer cake. It is not only very, very tasty, but also looks shiny with the cake icing. Try it!

As with all strawberry cookies, 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 juice will escape. And here is the recipe for strawberry cheesecake:

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Recipe for cheesecake 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 quark mass: 500 grams of quark (lean), 300 grams of yogurt, 150 grams of butter, 3 eggs, 1 packet of vanilla cream. For the strawberry top: 500 grams of strawberries, 70 grams of powdered sugar, 3 tablespoons lemon juice, 1 packet of red icing, 2 tablespoons sugar, 1 tablespoon chopped mint, a little white wine or apple juice

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Here’s how it works: Knead the ingredients for the puff pastry quickly into a dough. Here it is important to work quickly, otherwise the dough will be hard and not soft. Wrap in foil and leave in the fridge for half an hour. Meanwhile, preheat 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.

To the quark mass, melt the butter. Put quark, yoghurt, eggs and vanilla pudding in a bowl and mix with the mixer to a smooth mass. Stir in the butter. Pour the mixture onto the ready-baked puff pastry in the springform pan and stir until smooth. Bake in the oven for about 50 minutes. Then let the cheesecake cool and take it out of the mold.

For the strawberry topping, wash, clean and slice the strawberries. Mix gently with powdered sugar, lemon juice and mint and leave for about an hour. Place the cheesecake on a cake plate and place a cake ring around it. Empty the strawberries well, keep the juice. Spread the strawberry slices evenly over the entire cheesecake.

Fill the strawberry juice with 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 – and the fresh cheesecake with strawberries is ready to serve!

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Tips: 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 are also broken down.

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