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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased and lined with cling film
How it's done
Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl.
Heat the butter in a small pan, allow to cool slightly. Add the butter and cocoa to the biscuits, mix. Spread the mixture over the base of the prepared tin, press down well with a spoon or the base of a glass.
Cut the strawberries in half, place around the edge of the tin with the cut side facing out, chill for approx. 15 mins.
Place the cream cheese, yoghurt and sugar in a bowl. Slice the vanilla pod lengthwise, scrape out the seeds, mix in. Quarter the strawberries, place in a measuring cup, puree, mix into the cream cheese mixture.
Soak the gelatine in cold water for approx. 5 mins., drain. Dissolve the gelatine in hot water, mix with 3 tbsp of the strawberry mixture and stir immediately into the remaining mixture. Spread the mixture over the biscuit base. Cover the cheesecake and leave to set in the fridge for approx. 4 hrs.
Quarter the strawberries, place half of them in a measuring cup with the icing sugar. Grate in the lemon zest, squeeze in 1 tbsp of juice, puree. Spread the sauce on top of the cheesecake.
Tear off the lemon balm leaves, arrange on top of the cake with the remainder of the strawberries.
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