Cheesecake with Strawberry Sauce
Ingredients
- For the base
- 200 grams Ladyfinger
- 125 softened butter
- 1 tsp grated Lemon peel
- For the cream
- 100 grams white chocolate
- 10 sheets clear gelatin
- 2 centiliters Vanilla liqueur (to taste)
- sugar (to taste)
- 250 grams Vanilla yogurt
- 250 grams Quark
- 400 grams Whipped cream
- also
- 80 grams Marzipan
- 2 Tbsps powdered sugar
- 2 Tbsps honey
- 1 Tbsp lemon juice
- For the sauce
- 250 grams Strawberries
- 100 milliliters Strawberry syrup
- 1 tsp cornstarch
Preparation steps
Crumble ladyfingers and mix with lemon zest. Melt butter and mix with the crumbs, press into a springform pan lined with parchment paper. Melt the white chocolate over a hot water bath. Soften the gelatin in cold water. Mix quark and vanilla yogurt with vanilla liqueur and melted chocolate. Squeeze out the gelatin, dissolve in a small saucepan over low heat and stir into the yogurt mixture. Whip cream until stiff and fold into yogurt mixture. Pour into the springform pan and smooth. Refrigerate approximately 3 hours.
Meanwhile, knead marzipan with powdered sugar and roll out very thinly between two sheets of parchment. Cut into the same size as the cake and place on top after chilling. Mix honey and lemon juice until smooth and brush on the surface of marzipan.
For the sauce, rinse strawberries, remove the stems and cut into pieces. Stir with the syrup and 100 ml (approximately 1/2 cup) water until smooth. While stirring constantly, bring to a boil and add the strawberry pieces.
Remove cake from springform, cut into 12-16 pieces and arrange on plates. Drizzle the sauce on top and serve immediately.