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Cheesecake with strawberries, blueberries and speculoos base

Chloé cooks

Chloé cooks

dessert

40

minus

Recipe for

6

person

persons

40

minutes

225 g caramelised biscuits

75 g butter

50 g almonds

5 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

250 g strawberries

100 g blueberries

Roadmap

Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the speculoos with the melted butter and almonds. It is best to use a mincer for this.
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 and 50 ml cream over a gentle heat and let the sugar and vanilla sugar dissolve in it.
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, the beaten egg whites and the cream together. Pour in the (warm) yoghurt mixture. (Make sure it has already cooled down a little).
Mix 75 g of strawberries with the hand blender and stir into the batter to give it a soft pink colour.
Subsequently, pour the filling into the baking tin.
Leave the cheesecake to set in the fridge for about 3-4 hours.
Finish off with fresh strawberries and blueberries.

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 caramelised biscuits

75 g butter

50 g almonds

5 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

250 g strawberries

100 g blueberries

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Preparation

40

minus

Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the speculoos with the melted butter and almonds. It is best to use a mincer for this.
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 and 50 ml cream over a gentle heat and let the sugar and vanilla sugar dissolve in it.
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, the beaten egg whites and the cream together. Pour in the (warm) yoghurt mixture. (Make sure it has already cooled down a little).
Mix 75 g of strawberries with the hand blender and stir into the batter to give it a soft pink colour.
Subsequently, pour the filling into the baking tin.
Leave the cheesecake to set in the fridge for about 3-4 hours.
Finish off with fresh strawberries and blueberries.

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Place a sheet of baking paper in your springform pan and cut off the sides.
Mix the speculoos with the melted butter and almonds. It is best to use a mincer for this.
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 and 50 ml cream over a gentle heat and let the sugar and vanilla sugar dissolve in it.
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, the beaten egg whites and the cream together. Pour in the (warm) yoghurt mixture. (Make sure it has already cooled down a little).
Mix 75 g of strawberries with the hand blender and stir into the batter to give it a soft pink colour.
Subsequently, pour the filling into the baking tin.
Leave the cheesecake to set in the fridge for about 3-4 hours.
Finish off with fresh strawberries and blueberries.

Recipe for

6

person

persons

40

minutes

225 g caramelised biscuits

75 g butter

50 g almonds

5 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

250 g strawberries

100 g blueberries

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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