Strawberry Cheesecake
Strawberry Cheesecake
(3 tartrings à 26cm)
| Recipes and necessary raw materials: | ||
| 1800g | Philadelphia creamcheese | ) mix with |
| 240g | sugar |
) and |
| 8g | JANSEN Zitrone Etna (0355) | ) and |
| 20g | JANSEN Orange Naturella (2061) | ) |
| 240g | liquid cream (33%) | ) stir it in the mass |
| 160g | yellow of an egg | ) carefully |
| 240g | white of an egg | ) pitch it to a |
| 240g | sugar | ) meringue, mix this together with the creamcheese mass, this mass mix within |
| 100g | flour | ) carefully |
Doing:
At first - mix the creamcheese with sugar, JANSEN Zitrone Etna and JANSEN Orange Naturella. Then stir the not any more cold cream with the yellow of an egg. Now mix seperatly the white of an egg with sugar as a Merinque.Stir the Meringue in the creammasse and stir the floar carefully Put a piece off short batter in the tartring and fill in the whole mass.Bake it with ca. 150°C ca. 1h in the oven.
Serving suggestion:
Half, fresh strawberries and creampads arround the top, rosted and chopped pistachios.