Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Strawberry
Egg, hen
Milk, cow
Sulphites
Intolerances
Contains lactose
Contains gluten
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Strawberry tart cheesecake
Category: Deserts
50m 8 servings 706kcal / 2941kJ
Description
A Greek strawberry tart-cheesecake combination that nobody can resist!! The rich cream combined with the fresh strawberries makes the perfect dessert for all the family.
Ingredients
350 gr Digestive biscuits, plain
140 gr Lurpak, butter, salted
200 gr Cheese, cream
200 gr Sugar, white
270 gr Elmlea, double
4 item Eggs, chicken, white, raw, medium, item
2 tablespoon (tbsp) Vanilla, Madagascar, extract
0.5 teaspoon (tsp) Salt
20 gr Water, distilled
50 gr Honey
500 gr Strawberries, raw
Servings scaling: 8
Preparation
Place the digestive biscuits into a food chopper and beat them until they are finely ground. Transfer them into a big bowl.
Add the butter to a small saucepan and heat on low heat for 1-2 minutes. Keep stirring until the butter melts completely. Remove it from the heat and transfer it to the bowl with the biscuits. Mix well the melted butter with the ground biscuits until it looks like wet sand.
Use a round springform cake pan (26cm) or a non-stick porcelain pie dish. Transfer the biscuit mixture and spread it evenly to cover the whole surface and 2cm from the sides. As soon as you finish, place it in the freezer.
Preheat the oven to 170c set to fan.
Place 50gr of sugar, water, and honey in a small saucepan. Boil it for 2-3 minutes until the sugar melts completely. Keep stirring until the sugar is dissolved and the liquid mixture becomes homogeneous. Remove from the heat and let it cool down.
In a large bowl, put the double cream, the cheese cream, the eggs, the vanilla extract, the salt, and the rest of the sugar. Use a whisk to mix well all the ingredients for 5 minutes. Keep stirring until the sugar is completely dissolved.
Remove the springform cake pan with the biscuit crust from the freezer. Use a ladle to transfer the cream mixture into the cake pan.
Bake the biscuit tart for 30-35 minutes until the centre of the cream is stabilized. When the baking time is over, remove it from the oven and let it cool down for 1 1/2 hours.
Wash the strawberries and cut them in half.
As soon as the tart has a slightly warm temperature, place the strawberries over the cream and cover the whole surface.
Use a brush to spread the syrup on top of each strawberry and around the tart.
To upgrade the taste, put the tart in the refrigerator for 1-2 hours.
