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Cheesecake with strawberries

Chloé cooks

Chloé cooks

dessert

40

minus

Recipe for

6

person

persons

40

minutes

225 g shortbread biscuits (e.g. "sprits"-cookies)

60 g butter

50 g almonds

6 gelatine sheets

250 g whole cheese

250 g Greek yoghurt

250 ml full cream

100 g sugar

1 sachet of vanilla sugar

2 egg whites

Approx. 400 g strawberries for finishing

Roadmap

Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the shortbread biscuits with the melted butter and almonds.
Press the biscuit mixture into the baking tin with a spoon. (TIP: use a springform pan)
Whip 200 ml of cream to the thickness of yoghurt and set aside.
Beat the 2 egg whites until stiff and set them aside as well.
Heat 100 g yoghurt with 50 ml cream over low heat and let the sugar and vanilla sugar dissolve in it.
Meanwhile, soak the gelatine sheets in cold water. Wring them out and let them dissolve in the yoghurt mixture.
Take a mixing bowl and mix the whole cheese, the rest of the yoghurt (150 g), the beaten egg whites and the cream together.
Pour in the warm yoghurt mixture and mix everything together.
Pour the filling into the baking tin.
Leave to set in the fridge for at least 3 to 4 hours.
Cut the strawberries into slices and arrange them on top of the cake.
Store the cake in the fridge.

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

6

persons

person

225 g shortbread biscuits (e.g. "sprits"-cookies)

60 g butter

50 g almonds

6 gelatine sheets

250 g whole cheese

250 g Greek yoghurt

250 ml full cream

100 g sugar

1 sachet of vanilla sugar

2 egg whites

Approx. 400 g strawberries for finishing

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Score with your friends with the cheesecake from Chloé!

Preparation

40

minus

Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the shortbread biscuits with the melted butter and almonds.
Press the biscuit mixture into the baking tin with a spoon. (TIP: use a springform pan)
Whip 200 ml of cream to the thickness of yoghurt and set aside.
Beat the 2 egg whites until stiff and set them aside as well.
Heat 100 g yoghurt with 50 ml cream over low heat and let the sugar and vanilla sugar dissolve in it.
Meanwhile, soak the gelatine sheets in cold water. Wring them out and let them dissolve in the yoghurt mixture.
Take a mixing bowl and mix the whole cheese, the rest of the yoghurt (150 g), the beaten egg whites and the cream together.
Pour in the warm yoghurt mixture and mix everything together.
Pour the filling into the baking tin.
Leave to set in the fridge for at least 3 to 4 hours.
Cut the strawberries into slices and arrange them on top of the cake.
Store the cake in the fridge.

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Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the shortbread biscuits with the melted butter and almonds.
Press the biscuit mixture into the baking tin with a spoon. (TIP: use a springform pan)
Whip 200 ml of cream to the thickness of yoghurt and set aside.
Beat the 2 egg whites until stiff and set them aside as well.
Heat 100 g yoghurt with 50 ml cream over low heat and let the sugar and vanilla sugar dissolve in it.
Meanwhile, soak the gelatine sheets in cold water. Wring them out and let them dissolve in the yoghurt mixture.
Take a mixing bowl and mix the whole cheese, the rest of the yoghurt (150 g), the beaten egg whites and the cream together.
Pour in the warm yoghurt mixture and mix everything together.
Pour the filling into the baking tin.
Leave to set in the fridge for at least 3 to 4 hours.
Cut the strawberries into slices and arrange them on top of the cake.
Store the cake in the fridge.

Recipe for

6

person

persons

40

minutes

225 g shortbread biscuits (e.g. "sprits"-cookies)

60 g butter

50 g almonds

6 gelatine sheets

250 g whole cheese

250 g Greek yoghurt

250 ml full cream

100 g sugar

1 sachet of vanilla sugar

2 egg whites

Approx. 400 g strawberries for finishing

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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