1. Place the biscuits in a non-tear plastic bag and crush with a meat cleaver or similar device. Add the remaining ingredients and stir or knead together. Grease the springform baking tin. First add the base and then spread the mixture on top in a thin layer using the back of a spoon. Then cover the wall of the springform baking tin with the mixture and press down using a spoon. See the video for practical tips and tricks. Then place the tin in the fridge and pre-head the oven to 150 degrees.
2. For the cheesecake filling stir together the curd, sour cream, sugar, Steirerkraft pumpkin seed oil, vanilla pod seeds and whipping cream until smooth. Add the eggs and stir briefly. Fold in the flour and then add the mixture evenly to the springform baking tin.
Bake in the oven for 30 minutes and then reduce the heat to 120 degrees and bake for another approx. 15 minutes. Turn off the oven, open the door a small amount and leave the cheesecake to stand for at least an hour. Then leave to cool and stand in a cold place for at least 2 hours.
Slice the strawberries into small pieces and marinate with the sugar and lemon juice. Distribute evenly and sprinkle with the Steirerkraft pumpkin seed croquant. Finally, garnish with woodruff
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