Pic by Franzi.
I baked this cheese cake with strawberry sauce two weeks ago for a birthday party and it was a great success. While baking a cheese cake I always have to think on my first time I was doing this: During a spring diet a few years ago I decided to bake one as a birthday gift for a friend of mine. It took forever and was finally done around midnight. Big problem: It looked and smelled delicious and I was hungry. Thus, I decided to eat one tiny piece – that needed to be explained the next day to my friend, who was wondering why someone already ate from his birthday cake (but it was totally worth it) :D.
Recipe: Makes 1 cake.
200 g shortbread biscuits , 100 g melted butter, 500 g cottage cream, 125 g crème fraîche, 125 g sugar, 1 package vanilla sugar, 2 eggs, 1 TSp cornstarch, 250 g strawberries, 1 TblSp powdered sugar.
In a big bowl, crush the biscuits until they are tiny crumbs. Add the melted butter and mix until you reach a sticky, homogeneous texture. Fill the biscuit-butter mix into a baking tray and use a spoon to press the biscuits even onto the ground of the tray. Store baking tray in the fridge. In a bowl, mix crème fraîche with the cottage cream, the eggs, the sugar, the vanilla sugar and the cornstarch. Add the cream mix on top of the biscuit ground. With a big spoon, spread the top of the cheese mix until it’s even. Bake at 165°C for app. 1 hour. Let rest in the opened oven for another 15 minutes. Decorate with a few strawberries and blend the rest of the strawberries together with the powdered sugar. Serve the cake with strawberry sauce.
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