American-Strawberry-Cheesecake (American strawberry cheesecake)

For 12 pieces
  • 75 g lactose-free butter
  • 150 g lactose-free shortbreads
  • 4 eggs (size M)
  • 225 g sugar
  • 1 knife point pulp of a scraped vanilla pod
  • 750 g lactose-free cream cheese
  • 125 g lactose-free whipped cream
  • 40 g Cornstarch
  • 750 g Strawberries
  • 1 packet red cake topping on agar-agar base
  • Oil
  • 1 Freezer bags
  • aluminum foil
120 minutes
Melt the butter, let it cool down a little. Pour shortbread biscuits into a freezer bag, close and finely grind using a cake roll. Mix the shortbread crumbs and butter well. Smear a springform pan (26 cm Ø) with oil. Spread the crumbs evenly in the pan, into onepress on the smooth floor. Approx. Chill for 30 minutes. Mix the eggs, 200 g sugar and vanilla pulp with the whisk of the hand mixer until frothy. Add the cream cheese, cream and starch and stir in. Pour the mixture onto the crumbly base, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 1/4 hours. After about 45 minutes of baking time, cover the cake with aluminum foil. Take out of the oven, place on a rack, detach from the springform pan and let cool in the tin. Wash the strawberries, drain them. Halve 6 strawberries and set aside to decorate. Clean the rest and cut into slices. Lay the strawberry slices on the floor in a fan shape in several layers. Mix the icing powder and 25 g sugar in a saucepan. Gradually pour in 250 ml of water and stir until smooth. Bring to the boil while stirring. Immediately distribute the icing over the strawberries from the middle. Let it become solid. Remove from the mold and decorate with halved strawberries
5 hours waiting time
1 piece approx:
  • 490 kcal
  • 2050 kJ
  • 11 g protein
  • 32 g fat
  • 38 g carbohydrates


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