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Strawberry-balsamic cheesecake

Yaya pies

Yaya pies

dessert

120

minus

Recipe for

12

person

persons

120

minutes

For the soil

60g hard margarine

150g digestive biscuits

For the cheesecake and strawberry-balsamic coulis

400g cottage cheese

400g low-fat cream cheese

2 eggs

120g sugar

1 tsp vanilla extract

20g cornstarch

350g Hoogstraten (without stems)

2 tbsp balsamic vinegar

2 tbsp honey

Roadmap

For the soil

Preheat the oven to 180°C and line a springform pan with baking paper (cut out a round the size of the bottom and strips for the edges. Grease the mold and "glue" the baking paper to it).
Crumble the cookies in the chopper.
Melt the margarine briefly in the microwave and pour it over the cookies. Mix with a spoon.
Pour the cookie mixture out onto the bottom of the springform pan and press down with the spoon.
Bake for 10 min in the preheated oven and in the meantime make the cheesecake.

For the cheesecake

Mix the cottage cheese with the cream cheese (long enough until most of the lumps have disappeared). The batter will not become completely smooth; some lumps of cottage cheese will remain, but that's okay.
Add the eggs one at a time, followed by the sugar, vanilla extract, and cornstarch. Mix briefly again and pour the batter into the pan (over the pre-baked crust).
Lower the oven temperature to 160°C and bake the cake for 1 hour and 10 minutes (or until the cake looks firm enough; it may still wobble slightly). Leave it in the oven for another 10 minutes with the door ajar before letting it cool completely on a rack.
When the cake has cooled completely, store it in the refrigerator.

For the coulis

Raise the temperature of the oven again to 180°C.
Wash the Hoogstraten and cut them into quarters. Place them in an oven dish.
In a separate bowl put the honey together with the balsamic vinegar. Mix with a spoon pour this over the strawberries.
Put the strawberries in the preheated oven for 15 min.
You can store the coulis in the refrigerator. Do not dress the cheesecake with the coulis until just before serving.

Supplies

Round springform of 18cm diameter.
Baking paper.
Chopper.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

12

persons

person

For the soil

60g hard margarine

150g digestive biscuits

For the cheesecake and strawberry-balsamic coulis

400g cottage cheese

400g low-fat cream cheese

2 eggs

120g sugar

1 tsp vanilla extract

20g cornstarch

350g Hoogstraten (without stems)

2 tbsp balsamic vinegar

2 tbsp honey

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Preparation

120

minus

For the soil

Preheat the oven to 180°C and line a springform pan with baking paper (cut out a round the size of the bottom and strips for the edges. Grease the mold and "glue" the baking paper to it).
Crumble the cookies in the chopper.
Melt the margarine briefly in the microwave and pour it over the cookies. Mix with a spoon.
Pour the cookie mixture out onto the bottom of the springform pan and press down with the spoon.
Bake for 10 min in the preheated oven and in the meantime make the cheesecake.

For the cheesecake

Mix the cottage cheese with the cream cheese (long enough until most of the lumps have disappeared). The batter will not become completely smooth; some lumps of cottage cheese will remain, but that's okay.
Add the eggs one at a time, followed by the sugar, vanilla extract, and cornstarch. Mix briefly again and pour the batter into the pan (over the pre-baked crust).
Lower the oven temperature to 160°C and bake the cake for 1 hour and 10 minutes (or until the cake looks firm enough; it may still wobble slightly). Leave it in the oven for another 10 minutes with the door ajar before letting it cool completely on a rack.
When the cake has cooled completely, store it in the refrigerator.

For the coulis

Raise the temperature of the oven again to 180°C.
Wash the Hoogstraten and cut them into quarters. Place them in an oven dish.
In a separate bowl put the honey together with the balsamic vinegar. Mix with a spoon pour this over the strawberries.
Put the strawberries in the preheated oven for 15 min.
You can store the coulis in the refrigerator. Do not dress the cheesecake with the coulis until just before serving.

Supplies

Round springform of 18cm diameter.
Baking paper.
Chopper.

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For the soil

Preheat the oven to 180°C and line a springform pan with baking paper (cut out a round the size of the bottom and strips for the edges. Grease the mold and "glue" the baking paper to it).
Crumble the cookies in the chopper.
Melt the margarine briefly in the microwave and pour it over the cookies. Mix with a spoon.
Pour the cookie mixture out onto the bottom of the springform pan and press down with the spoon.
Bake for 10 min in the preheated oven and in the meantime make the cheesecake.

For the cheesecake

Mix the cottage cheese with the cream cheese (long enough until most of the lumps have disappeared). The batter will not become completely smooth; some lumps of cottage cheese will remain, but that's okay.
Add the eggs one at a time, followed by the sugar, vanilla extract, and cornstarch. Mix briefly again and pour the batter into the pan (over the pre-baked crust).
Lower the oven temperature to 160°C and bake the cake for 1 hour and 10 minutes (or until the cake looks firm enough; it may still wobble slightly). Leave it in the oven for another 10 minutes with the door ajar before letting it cool completely on a rack.
When the cake has cooled completely, store it in the refrigerator.

For the coulis

Raise the temperature of the oven again to 180°C.
Wash the Hoogstraten and cut them into quarters. Place them in an oven dish.
In a separate bowl put the honey together with the balsamic vinegar. Mix with a spoon pour this over the strawberries.
Put the strawberries in the preheated oven for 15 min.
You can store the coulis in the refrigerator. Do not dress the cheesecake with the coulis until just before serving.

Supplies

Round springform of 18cm diameter.
Baking paper.
Chopper.

Recipe for

12

person

persons

120

minutes

For the soil

60g hard margarine

150g digestive biscuits

For the cheesecake and strawberry-balsamic coulis

400g cottage cheese

400g low-fat cream cheese

2 eggs

120g sugar

1 tsp vanilla extract

20g cornstarch

350g Hoogstraten (without stems)

2 tbsp balsamic vinegar

2 tbsp honey

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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