Master chef
Utensils
Apron
baking paper
Bowl
Glass
Pan
Paring knife
Rolling pin
Stick blender
Timer
Cutting board
Kitchen scales
Spoon
Plastic bag
Cooling rack
wooden skewers
One square baking tin (approx. 23 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the base of a springform pan (approx. 23 cm) with baking paper, grease the sides.
Biscuit base
Cut the butter into pieces, place in a pan, melt, allow to cool slightly. Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Pour in the butter, mix. Spread the biscuit mixture over the base of the prepared tin, press down well with the back of a spoon.
Cheesecake mixture
Quarter the strawberries, place in a bowl, add the cream cheese, quark, eggs and jam, puree. Spread the mixture over the biscuit base.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove, leave the cheesecake to cool in the tin for approx. 5 mins.
Return to the oven
Stir the crème fraîche, spread on top of the warm cheesecake, spoon the jam on top, create a marble effect using a wooden skewer. Return to the oven for approx. 15 mins. Remove from the oven, leave to cool in the tin, cover and chill for at least 4 hrs. Remove the tin frame, cut into 16 slices.
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