Strawberry Cheesecake

Ingredients

• 600 g strawberries
• 1 Vanilla bean
• 1 Organic lemon
• 300 g cream cheese (three-quarter fat, at least 30% fat in the product)
• 300 g Low-fat quark
• 200 g white couverture chocolate
• 4 very fresh eggs
• 50 g raw cane sugar
• 400 ml whipping cream
• 0.5 handful mint

Instructions

1. 1.

   Rinse strawberries, pat dry and leave whole or cut into pieces depending on size. Split vanilla bean lengthwise and scrape out the seeds. Rinse lemon hot, pat dry, grate zest finely and squeeze juice.

2. 2.

   Whisk cream cheese with quark until smooth. Stir in lemon juice and zest. Roughly chop couverture chocolate and melt over a hot, non-boiling water bath.

3. 3.

   Separate eggs; beat yolks with 40 g raw cane sugar over the same water bath until creamy. Remove from heat and fold in melted chocolate. Cool the egg mixture in ice water, then fold into the cheese cream. Beat each of the cream and egg whites stiffly and fold both into the cheese mixture.

4. 4.

   Line a springform pan with plastic wrap. Pour about half of the filling and smooth. Sprinkle roughly one-third of the strawberries on top and pour remaining filling over them. Chill in freezer for at least 5 hours.

5. 5.

   Rinse mint, shake dry, pluck leaves and mix with remaining strawberries. Sprinkle remaining raw cane sugar over and lightly combine.

6. 6.

   Take cake out of freezer about 10 minutes before serving and release from pan. Remove plastic wrap and place on a cake plate. Distribute strawberries over the cake and serve.