- For the cheesecake filling
- 3 eggs
- 100 grams soft butter
- 200 grams cane sugar
- 1 packet Vanilla sugar
- 4 tablespoons Rum
- 2 teaspoons Lemon peel (grated)
- 75 grams Semolina flour
- 1 packet Baking powder
- 1 packet vanilla pudding mix
- 750 grams Quark
- 200 grams Whipped cream
- 1 pinch salt
- 500 grams Strawberries
Pour flour onto the work surface, mix in the salt and sugar and make a depression in the center of the flour. Cut the cold butter into the flour. Add egg in the center and stir in 40 ml (approximately 2 tbsp) of lukewarm water, and then mix in remaining ingredients by hand to form a ball of dough. Wrap dough in plastic wrap and chill for 30 minutes in the refrigerator.
Separate the eggs. Beat the egg whites with butter until fluffy. Stir in the sugar, vanilla sugar, rum and lemon peel. Beat the egg yolks separately.
Combine the semolina flour with the baking powder and pudding powder and then whisk into the egg yolk mixture. Fold in the quark and cream. Beat egg whites with salt until firm and then fold into the egg mixture.
Rinse and chop the strawberries.
Roll the pastry dough onto lightly floured surface until uniform in size and then place in the bottom of the springform pan. Spread half of the filling on top, cover with the strawberries, and then cover with remaining dough, smoothing out the top. Reserve remaining strawberries for serving.
Bake in a preheated 350°F oven for approximately 70 minutes. Cover with aluminum foil the last 30 minutes of baking.
Cut the oven off and let the cheesecake sit for 10 minutes. Remove and allow to cool in the springform pan.
Garnish with reserved strawberries and serve immediately.