Strawberry Cheesecake

Gaby had been sending me pictures of the strawberry cheesecakes she made lately for various occasions, making my mouth water, so in the end I asked her for the recipe and made a strawberry cheesecake myself. Mine is a lighter version of the original and it was a great success with husband and son, so I'm writing down the recipe, as I improvised it yesterday:

INGREDIENTS:

For the biscuit layer 

• 150 g biscuits
• 75 g melted butter 

For the cheese cream layer 

• 100 g cheese cream
• 400 g sour cream
• 50 g milk 
• 120 g sugar
• 2 eggs
• a pinch of salt

For the strawberry layer 

• 500 g strawberries
• 1 pack red cake glaze
• 30 g sugar
• 200 g water 

PREPARATION:

Grind the biscuits, stir in the melted butter and transfer the biscuit mixture into a cake form. Compact the biscuit layer with the bottom of a glass and leave to cool in the fridge for a few minutes.

Meanwhile prepare the batter for the cheese cream layer. Pour it over the biscuit layer and place the cake form in a preheated oven and bake at 175C for one hour. After the cake is baked, leave it to cool completely for a couple of  hours. 

Cut the strawberries into slices and arrange them tile-like on top of the cake. Prepare the cake glaze - mix the powder glaze with the sugar, add the water and cook on the hot plate until it thickens. Leave it to rest for one minute, then spread it on top of the strawberries with the help of a silicon brush. 

Leave the cake to cool in the fridge for a couple of hours or overnight. Serve with coffee and enjoy!

Salty Cheesecake

I had been planning this cheese cake for New Year's Eve, but we kept eating one of the products or another, while I procrastinated with the preparation. 

I finally made it and it turned out to be an excellent appetizer, especially in combination with white wine. However, because I didn't want it too heavy, I reduced the butter and skipped the walnuts, so it came out more crumbly than it should be. It was completely fine and super delicious, but if I don't want it in crumbs, next time I should add more butter or nuts, to join the biscuits.

Ingredients:

• One pack (200 g) crackers
• 10 g butter (should be at least 50 g or 100 g walnuts)  
• 100 g cream cheese
• 200 g cottage cheese
• 200 g sour cream
• 2 teaspoons of chopped dill

Preparation:

Crumble the crackers in the chopper. Mix them with the butter and compact the biscuit layer in a cake form. Mix the cheeses and sour cream, add the dill and distribute evenly on top of the biscuit layer, Serve cold with white wine and enjoy!

The snowdrops in the garden behind our building are already in bloom. Can't wait for spring to be here already!