STRAWBERRY LEMON CHEESECAKE
This was an experiment that turned out quite lovely. I wasn't really measuring, so these are approximate values. It was for a party, so I used a 50cm round platter. You could also use a regular springform pan, but then you should halve the crust ingredients. Enjoy!
Provided by joanne.smolka
Categories Cheesecake
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- For crust:.
- Mix cookie crumbs and almonds together. Add melted butter and combine.
- Press into platter or springform pan and put into the fridge.
- For filling:.
- Prepare the gelatine according to the directions (if it says to add a lot of liquid, reduce this amount to no more than 50 ml).
- Mix cream cheese and quark together on low with a mixer.
- Zest the lemon.
- Add the zest, juice from lemons, strawberries, and sugar. Mix on medium until 'fluffy'.
- Add the gelatine and mix on low.
- Spread filling over the crust. Refrigerate overnight. Serve with sugared strawberries.
Nutrition Facts : Calories 206.4, Fat 17.2, SaturatedFat 9.9, Cholesterol 46.8, Sodium 137.9, Carbohydrate 11.7, Fiber 2.3, Sugar 6.9, Protein 4.3
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