- Line the base of a 20cm spring form cake tin, with non-stick baking parchment or cling film.
- Put the crushed biscuits and butter in a bowl, mix well and press evenly into the base of the tin. Chill whilst you make the filling.
- For the filling, put the strawberries, 25g of the caster sugar and 2 tbsps (30ml) water in a saucepan and cook on a medium heat until the strawberries are very soft. Purée in a blender then push through a fine sieve (to remove the seeds) back into the saucepan.
- Warm the purée through without boiling, then squeeze the excess water from the soaked gelatine leaves and stir into the strawberry purée. Stir gently until dissolved. Set aside.
- Using an electric hand mixer beat quark with the whipping cream and remaining sugar in a mixing bowl until smooth. Beat in the cooled strawberry and gelatine mixture.
- Whisk the egg white to soft peaks (if using) and fold in gently. Pour over the biscuit base, level and chill for a minimum of 6 hours or overnight.
- To serve, run a thin knife around the inside of the tin and remove the tin. Transfer the cheesecake to a serving plate. Decorate the top with halved strawberries. The cheesecake will keep for 3 days, covered in the fridge.
Recipe from the Lake District Quark Co.
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Serve with ice cream and a handful of your favourite berries
175g digestive biscuits, finely crushed 75g butter, melted Strawberry topping 225g ripe strawberries, hulled and halved 75g caster sugar 5 small gelatine leaves, softened in cold water for 5 mins 500g Quark 100ml whipping cream 1 egg white (30g), optional but will give a lighter result Extra halved strawberries, to serve
Time: 25 minutes Serves: 6 Nutrition: n/a