Summary

Ingredients

For the dough:

• 200 g shortbread (s)
• 100 g butter (half fat possible)

For the filling:

• 6 egg (s), separated
• 150 grams sugar
• 500 g quark
• 400 g cream cheese (lihter is also possible)
• 200 g sour cream
• 100 g crème fraîche
• 1 pck. Cream pudding powder (alternatively vanilla pudding powder)

For covering:

• 100 g chocolate, white
• 1 tablespoon butter
• 100 g crème fraîche
• 500 g strawberries, cleaned
• Jam, for spreading

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Instructions

1. Grease a springform pan and chill.
2. It is best to finely grind the shortbread biscuits in a blender and melt the butter. Carefully mix the biscuit crumbs with the butter and press into the mold, forming an edge approx. 4-5 cm high.
3. Put something into the fridge.
4. Beat the egg whites with a pinch of salt until stiff. Now pour in 50 g of sugar and keep beating until the snow is solid again.
5. Put in the fridge as well. Meanwhile, heat the oven to 180 ° C top / bottom heat.
6. Beat the egg yolks with the rest of the sugar until creamy. Stir in the quark, cream cheese, sour cream, crème fraîche and custard powder. Finally, carefully lift the egg whites underneath.
7. Spread the jam on the dough base and smooth the cheese mixture on top.
8. Bake in the preheated oven for about 40 minutes.
9. Remove the cake, cut horizontally on the sides and then bake for another 30 minutes.
10. Let cool down well.
11. Melt the white chocolate, gradually stir in the butter and crème fraîche.
12. Spread this cream on the cheesecake, which is no longer too warm, and decorate with strawberries.