Growing up strawberries were my favorite fruit and typical strawberry season is in spring so I remember celebrating my birthday, always with a different strawberry cake. It hasn’t changed to this day but now I usually make one myself. It’s funny how I have friends and family members who usually expect of me a cake for their birthday, but they also expect me to make one for my birthday and invite them over for a slice (or two).
To tell you the truth it doesn’t bother me. I enjoy the anticipation, the flood of inspiration I get when trying to match the cake with someone’s character or likes & dislikes, the surprise when I open the box with a cake in it. I actually take pleasure in making the cake and bringing it to a friend more than I do eating it. It’s the little things, as they say.
The first cheesecake recipe I got was from a friend, it was scribbled on a piece of paper or texted on those old cell phones that couldn’t send as many words in one message so you had to divide the text in smaller messages, not to mention how we shortened the messages with all kinds of abbreviations so it would fit in one message instead of two. So according to the instructions on a piece of paper or a text, I made my first cheesecake. I was surprised how delicious it actually was, so it became one of my favorite cakes.
The recipe hasn’t changed much, but I always try to make a twist. This cheesecake recipe is with strawberries, there will also be a pumpkin cheesecake recipe, carrot cheesecake recipe, pear cheesecake recipe in one of the following posts – so stay tuned!
Preparation: 15 min Cook time: 35 min Servings: 8
- 100 g oatcakes, finely crushed
- 50 g butter
- 1 kg fresh quark cheese
- 4 eggs
- 130 g sugar
- 1 tbsp vanilla extract
- 1 lemon, squeezed
- 500 g strawberries
- 70 g sugar
- 1 gelatin
- 0,1 l water
- Preheat the oven to 180° C.
- In a medium bowl mix together ground oatcakes and softened butter. Press the mixture in a round cake pan and leave it a fridge.
- In a large mixing bowl stir in cheese, eggs, sugar, vanilla extract and lemon juice.
- Take the cake pan out of the fridge and spread the cheese mixture over the pressed oatcakes. Bake the cake in a preheated oven for 35 min.
- Clean the strawberries and remove stems. Slice 100 g of them and process the rest in a food processor. Heat the processed strawberries with sugar over steam until combined. Melt gelatin in 5 spoons of water according to the instructions on the bag. Mix in the melted gelatin with the processed strawberries and pour the mixture over the cheesecake. Place the sliced strawberries into processed ones and leave the cheesecake to cool down.