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Cheesecake with strawberries, blueberries and speculoos base

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.

Ingredients

for

6

persons

person

Coöperatie Hoogstraten - Vector logo Hoogstraten

225 g caramelised biscuits

Coöperatie Hoogstraten - Vector logo Hoogstraten

75 g butter

Coöperatie Hoogstraten - Vector logo Hoogstraten

50 g almonds

Coöperatie Hoogstraten - Vector logo Hoogstraten

5 gelatine sheets

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g whole cheese

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g Greek yoghurt

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 ml full cream

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

1 sachet of vanilla sugar

Coöperatie Hoogstraten - Vector logo Hoogstraten

2 egg whites

Coöperatie Hoogstraten - Vector logo Hoogstraten

250 g strawberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

100 g blueberries

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

Coöperatie Hoogstraten - Vector logo Hoogstraten

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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 fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
pdf

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strawberries

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