Cheesecake with Strawberry Topping
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h. 15 min.
Ready in
Ingredients
for
1
- For the cake mixture
- butter (for the cake tin)
- flour (for the cake tin)
- 3 eggs (separated)
- 0.333 cup sugar
- 0.333 cup all-purpose flour
- 2 Tbsps Corn starch
- ½ tsp Baking powder
- For the topping
- 3.333 cups Strawberries (sliced)
- 2 Tbsps lemon juice
- 2 Tbsps Black currant juice
- 8 sheets gelatin
- 2 ¼ cups Yogurt
- 1 ⅛ cups Quark
- ¾ cup powdered sugar
- 2 Tbsps Orange liqueur (or orange juice)
- 2 cups cream
- For the glaze
- 4 sheets gelatin
- 1.333 cups Strawberries (puréed)
- ¼ cup Strawberry juice (or smoothie)
- ¼ lemon (juiced)
- 2 Tbsps sugar (depending how sweet the fruit is)
Preparation steps
1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease and flour a cake tin.
2.
Beat the egg whites until stiff. Gradually add the sugar and beat again.
3.
Add the egg yolks and sieve in the flour, cornflour and the baking powder. Carefully fold in and work in to a fluffy mixture.
4.
Transfer to the cake tin, spread evenly and bake for around 15 minutes (test with a wooden stick to see that it's done). Remove from the oven and leave to cool.
5.
Once cool, remove from the tin and slice off the top to create a flat surface.
6.
Set aside approx. 350 g strawberries for the topping. Mix the rest together with the lemon juice and blackcurrant juice and sieve finely.
7.
Soften the gelatine in cold water.
8.
Mix together the yoghurt, quark and the icing sugar until smooth.
9.
Wring out the gelatine and dissolve in a pan with the liqueur or orange juice. Stir in 3-4 tbsp of the yoghurt and then stir into the remaining cream.
10.
Mix half the yoghurt cream with the strawberry mixture and whip 400 ml cream until stiff. Stir half the whipped cream into each of the yoghurt cream mixtures.
11.
Place a cake ring around the cake and spread with the red yoghurt cream. Spread the white cream on top as evenly as possible. Chill for at least 3 hours.
12.
Remove the cake ring and whip the remaining cream. Spread onto the edges of the cake and top the cake with the remaining strawberries.
13.
To make the glaze, soften the gelatine in cold water.
14.
Wring out and dissolve in the strawberry juice. Stir in the strawberries, lemon juice and sugar and pour over the cake.
15.
Allow to set and serve in slices.
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