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🍰 Strawberry Cheesecake with Crunchy Cookie Base

348 kcal · 30 min · 4 servings

Ingredients

• 180 g whole wheat biscuits (or oat biscuits)
• 110 g coconut oil (or butter)
• 45 g rolled oats
• 400 g strawberries
• 1 tbsp lemon juice
• 2 tbsp powdered sugar from raw cane sugar
• 10 sheets red gelatin
• 400 g quark (20% fat in dry matter)
• 70 g raw cane sugar
• 400 g whipping cream
• Strawberry granulate or powder (health food store) and white edible flowers

Instructions

1. 1. Place the cookies in a clean kitchen towel.
2. 2. Crush the cookies into fine crumbs using a rolling pin.
3. 3. Melt the coconut oil in a small saucepan over low heat.
4. 4. Mix the melted coconut oil with the cookie crumbs and the oat flakes.
5. 5. Line a springform pan with baking paper.
6. 6. Pour the cookie mixture into the pan.
7. 7. Press the mixture down firmly to create an even base.
8. 8. Place the pan with the base in the refrigerator for later use.
9. 9. Wash the strawberries and remove the green stems.
10. 10. Halve some of the strawberries and set them aside.
11. 11. Chop the remaining strawberries into small pieces.
12. 12. Puree the chopped strawberries with lemon juice and powdered sugar until smooth.
13. 13. Soak the gelatin in cold water.
14. 14. Stir the quark (a type of fresh cheese) with the strawberry puree and the sugar.
15. 15. Squeeze the soaked gelatin well to remove excess water.
16. 16. Gently warm the gelatin in a saucepan until it dissolves.
17. 17. Set aside three tablespoons of the quark mixture.
18. 18. Stir the dissolved gelatin into the reserved three tablespoons of quark mixture.
19. 19. Pour this gelatin-quark mixture back into the remaining quark mixture.
20. 20. Stir everything until smooth, ensuring no lumps remain.
21. 21. Whip the cream until stiff.
22. 22. Gently fold the whipped cream into the quark mixture.
23. 23. Take the springform pan with the base out of the refrigerator.
24. 24. Pour the cream onto the chilled base.
25. 25. Smooth the surface of the cream.
26. 26. Place the cake in the refrigerator for about four hours to set.
27. 27. Carefully release the finished cheesecake from the pan.
28. 28. Place the cake on a serving plate.
29. 29. Decorate the cake with the reserved strawberry halves.
30. 30. Garnish the cake as desired with strawberry granules and white flowers.

Nutrition per serving

• kcal: 348
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 21 g