Ingredients
Base
* 180 g amaretti biscuits, broken into pieces alternatively: 180 g digestive biscuits, broken into pieces
* 100 g butter, softened and cut into pieces
* 5-7 fresh strawberries, sliced vertically into 0.5 cm slices
Cheesecake Filling
* 60 g water
* 20 g powdered gelatine
* 500 g cream (minimum 30% fat), well chilled
* 30 g freshly squeezed lemon juice
* 250 g low-fat quark/tvorog cheese, cut into pieces
* 175 g cream cheese, cut into pieces
* Zest of 1 lemon
* 10 g vanilla sugar (made in Thermomix)
alternatively: 20 g vanilla-flavoured sugar
* 60 g icing sugar
* 1 pinch of salt
Strawberry Topping & Decoration
* 50 g water
* 15 g powdered gelatine
* 300 g fresh strawberries, halved
* 50 g sugar
* Fresh strawberries, for decoration
* Fresh mint leaves, for decoration
Preparation
1. Line the bottom of a 24 cm springform tin with baking paper and set aside.
Base
2. Place the amaretti biscuits into a clean, dry mixing bowl and crush for 7 sec/speed 5.
3. Add butter and mix for 20 sec/speed 3.5. Transfer the mixture into the prepared tin, spread evenly and press firmly into the base using your hands. Arrange the strawberry slices around the edge of the tin. Refrigerate. Wash and dry the mixing bowl.
Cheesecake Filling
4. Place a small cup on the mixing bowl lid, weigh in the water and gelatine. Mix thoroughly and leave to bloom for about 5 minutes.
5. Insert the butterfly whisk. Pour in the cream and whip on speed 3 without setting the time, until stiff peaks form. Remove the butterfly whisk. Transfer the whipped cream to a large bowl and set aside. Rinse the mixing bowl.
6. Place the dissolved gelatine into the mixing bowl, add lemon juice and heat for 2 min/50°C/speed 2.
7. Add quark cheese, cream cheese, lemon zest, icing sugar, vanilla sugar and salt. Blend for 20 sec/speed 8. Scrape down the sides of the bowl and blend again for 10 sec/speed 8. Transfer the mixture to the bowl with whipped cream and gently fold together using a spatula. Pour the cheesecake mixture onto the prepared base and smooth the top. Refrigerate for at least 1 hour. Meanwhile, continue with the topping. Wash the mixing bowl.
Strawberry Topping & Finishing
8. Place a small cup on the mixing bowl lid, weigh in the water and gelatine. Mix thoroughly and leave to bloom for about 5 minutes.
9. Place the strawberries into the mixing bowl and blend for 20 sec/speed 9. Scrape down the sides of the bowl.
10. Add the dissolved gelatine and sugar, then heat for 4 min/50°C/speed 2. Transfer to another container and leave to cool slightly for about 15 minutes. Pour the strawberry topping over the cheesecake and smooth the surface. Refrigerate for at least 3 hours. Decorate with fresh strawberries and mint before serving.
Ewa’s note
* The whipping time for cream depends on its temperature and fat content. The higher the fat content, the easier it is to whip and the firmer the consistency will be.
* The ideal temperature is 4-6°C.
