Bake cheesecake with strawberry season lasts
***RECIPE*** Now is the time to bake cheesecake while strawberry season lasts. A super simple version!!!
Ingredients for a 20 cm diameter cake:
- 160 g biscuits (I used oat biscuits, but you can really use any)
- 45 g melted butter
- 270 g cream cheese
- 60 g sugar
- 10 g flour
- 55 g sour cream
- 90 g eggs
The biscuits are crushed and mixed with the melted butter. Press into the cake tin, so that it is on the side and put. Cool in the fridge for half an hour and then bake in the oven at 170 degrees for 7 minutes, then let it cool.
Mix the ingredients for the cream in a large bowl. It is worth working with a machine to get a nice smooth cream, but do not foam it. Pour the cream onto the biscuit base and bake at 165 degrees for approx. 30 minutes.
Let the baked cake cool and in the meantime prepare the strawberry jelly.
- 200 g strawberry puree
- 130 g diced strawberries
- 5 g lemon juice
- 10 mint leaves
- 30 g sugar
- 5 g pectin
- 2 g gelatin
- 10 g water
Soak the gelatin in cold water. Heat the puree with the lemon juice and add the mint leaves. Mix with a hand blender and pour the sugar-pectin mixture into the warm puree. Boil for two minutes and dissolve the soaked gelatin in it. Pour over the cake and put in the refrigerator to set. Decorate the top with fresh strawberry slices.
