Strawberry Cheesecake
Ingredients
- Shortcrust Pastry:
- 2 cups all-purpose flour
- 1 tsp baking powder
- A pinch of salt
- 1/3 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg
- Quark Filling:
- 2 cups low-fat quark cheese
- 3 tbsp vegetable oil
- 1 packet vanilla sugar
- 3/4 cup sugar
- 2 cups milk
- 2 large eggs
- Zest of 1 organic lemon
- 1 packet vanilla pudding mix (3.5 oz)
- Additionally:
- 14-16 oz strawberries
- 1 packet clear cake glaze
Instructions
- Combine the ingredients for the shortcrust pastry in a bowl and knead until smooth. Press the dough into a greased 10-inch springform pan. Chill the pan in the refrigerator.
- For the filling, mix all ingredients except the milk until well combined. Gradually add the milk and mix briefly. Pour the filling into the prepared pan (the quark mixture will be quite liquid).
- Bake in a preheated oven at 320°F (160°C) for 60 minutes in a convection oven. After baking, let the cake cool in the oven with the door slightly ajar for about 20 minutes. Then, refrigerate the cake for at least 5 hours, preferably overnight.
- Slice the strawberries and arrange them on top of the chilled cake. Prepare the cake glaze according to the package instructions and pour it over the strawberries. Enjoy your delicious Strawberry Cheesecake!
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