Strawberry Cheesecake

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Strawberry Cheesecake
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Health Score:
4,9 / 10
40 min.
ready in 1 hr 40 min.
Ready in

Healthy, because

Even smarter

Thanks to the strawberry cream cheese cake, the immune system can be strengthened with pleasure: not only the vitamin C makes strawberries an immune defence booster, but also the secondary plant substances. They are able to render germs harmless and can also help to prevent inflammation.

Unfortunately, ripe strawberries are mimosa and quickly lose aroma and nutrients due to pressure, wetness and cold. It is better to enjoy the fine fruit immediately after shopping or picking. If necessary, the strawberries can be kept in the refrigerator for 1-2 days - best on a tray lined with kitchen paper.


300 grams Biscuit
For the filling
4 sheets white gelatin
200 milliliters Whipped cream (at least 30% fat content)
80 grams powdered sugar
250 grams cream cheese (pure)
250 grams Quark
1 untreated lemon (Juice and zest)
500 grams fresh Strawberries
250 milliliters red Fruit juice (Strawberry) juice, currant juice
2 tablespoons sugar
1 packet red Pie glaze
How healthy are the main ingredients?
Strawberrycream cheeseWhipped creamsugarlemon

Preparation steps


Line the bottom of a 10-inch springform pan with parchment. Arrange the cookies on the bottom of the pan. Soften the gelatin in cold water. Whip the cream with 2 tablespoons powdered sugar until stiff. In a bowl, stir together the cream cheese, quark lemon juice and zest and the remaining sugar until smooth. Gently fold in the cream.


Squeeze the gelatin, place in a saucepan and heat until melted. Stir in 2 tablespoons of the cream cheese-quark mixture, then fold this into the remaining cream cheese-quark mixture. Mix well and spread on the cookies, smoothing the top. Rine and hull the strawberries, cut into slices and arrange in a circle on the cake.


In a saucepan, heat the juice with the sugar, stir in the cold water glaze, boil and spoon over the strawberries. Refrigerate for at least 1 hour. Serve cut into pieces.