Strawberry Cheesecake

Ingredients

• 300 g butter cookies
• 0.5 tsp cinnamon powder
• 180 g butter
• 125 g liquid butter
• 10 sheets white gelatin
• 500 g fresh strawberries
• 600 g low-fat quark
• 120 g sugar
• 3 tbsp Lemon juice
• 350 ml whipping cream (at least 30% fat)
• chopped nuts (for sprinkling)
• mint (or strawberry leaves, for garnish)

Instructions

1. 1.

   Crush the cookies with a rolling pin and mix with cinnamon and butter. Press the mixture into a parchment-lined springform pan, smooth it out, and refrigerate.

2. 2.

   Soak the gelatin in cold water. Wash, drain, and clean the strawberries. Mix the quark with sugar and lemon juice. Add drop‑wet gelatin to a pot and melt over low heat. Stir 2 tbsp of the quark mixture into the melted gelatin, then pour back into the remaining quark mixture and stir until smooth.

3. 3.

   Whip the cream stiffly and fold it in. Spread half of the cheese mixture on the cookie base, arrange strawberries on top (reserve some for garnish), and spread the rest of the cheese mixture over them. Refrigerate for at least 4 hours. Garnish with remaining strawberries and sprinkle nuts. Optionally place mint leaves or clean strawberry leaves on top and serve in pieces.