Cheesecake cream with strawberry and blueberry sauce

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 200 g frozen strawberries
  • 1 Organic Lemon
  • 3 Eggs (Gr. M)
  • 1 package Vanilla sugar
  • 200 g + 600 g double cream cheese
  • 100 g + 200 g + 2 teaspoons sugar
  • 30 g + 1 teaspoon cornflour
  • 150 g Whipped cream, fat for the mould
  • 2 TABLESPOONS flaked almonds
  • 1 glass (370 ml) Forest Blueberries
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Defrost the strawberries. Wash lemon hot, dab dry, grate half the peel. Squeeze lemon.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Separate eggs. Beat the egg whites until stiff, allowing the vanilla sugar to trickle in. Mix 200 g cream cheese, 2 tbsp. lemon juice, zest, 100 g sugar and 30 g starch with the whisks of the mixer on a low setting for about 3 minutes.

  3. 3

    Stir in 600 g cream cheese and 200 g sugar. First stir in egg yolk, then cream. Fold in the beaten egg white. Pour into a greased casserole dish. Place on the greased baking dish and pour on enough hot water to make the dish stand about 2.5 cm deep in the water.

  4. 4

    Bake in a hot oven for 30-40 minutes. Sprinkle almonds over the top about 5 minutes before the end of the baking time.

  5. 5

    For the sauces, drain the blueberries and collect the juice. Stir 2 tbsp. juice and 1 tsp. starch until smooth. Boil up the rest of the juice and 1 tbsp. lemon juice and thicken with the starch. Add blueberries and let cool.

  6. 6

    Puree the strawberries, the rest of the lemon juice and 2 tsp. sugar. Serve the casserole lukewarm or cold dusted with icing sugar. Add the sauces.

Nutrition Facts

KCAL
450 kcal
CARBS
42 g
FATS
27 g
PROTEINS
7 g