Cheesecake with Mint Glaze
Ingredients
- Ingredients
- 300 grams Shortbread
- 120 grams melted butter
- 6 sheets gelatin
- 150 grams sugar
- ½ lemon (zested and juiced)
- 3 egg whites
- 750 grams Quark
- 250 grams Double cream cheese (60-75% fat)
- 100 grams sugar
- 2 sheets gelatin
- Food coloring
- 18 Peppermint leaf
- 2 Strawberries
- sugar (for decoration)
- lemon zest (for decoration)
Preparation steps
Put tart ring on a large plate. Crush shortbread into a fine crumble and mix with butter until it comes together. Press firmly into the bottom of the ring to form the crust.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Bring the first sugar, lemon zest, lemon juice and 250 ml (approximately 1 cup) of water to a boil. Boil for about 5 minutes until sugar is dissolved. Let cool briefly. Squeeze excess water out of the gelatin and stir into the sugar syrup.
In an electric mixer, whisk the egg whites until foamy and pour in hot syrup in a thin stream. Whisk on high until stiff. Stir in quark and cream. Spread on top of crust. Chill for about 4 hours.
For the glaze: Bring 200 ml (approximately 3/4 cup) of water to a boil with the second sugar and reduce to a syrup for about 10 minutes. Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Squeeze excess water from gelatin. Remove syrup from heat and stir in food coloring and gelatin. Allow it to cool to room temperature. Arrange mint leaves on the top of the cake and cover with the glaze.
Chill for 2 hours. Rinse and slice the strawberries. Remove ring from cake and decorate with strawberries, sanding sugar and lemon zest. Serve immediately.
