Ingredients
Hint:
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
kochen@bettybossi.ch
Base
Strawberry mixture
Cheesecake
To decorate
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper
How it's done
Base
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, add the butter, stir until smooth. Add the pretzel sticks, mix, transfer to the prepared tin, press down well with the back of a spoon, chill for approx. 15 mins.
Strawberry mixture
Place the strawberries in a measuring cup, puree, pour into a bowl. Add the cream cheese and all the other ingredients up to and including the vanilla, mix using the whisk attachment on a mixer.
Cheesecake
Bring the water to the boil in a small pan. Remove the pan from the heat, add the sheets of gelatine and dissolve while stirring, combine with 3 tbsp of the strawberry mixture, then stir immediately into the remaining mixture, spread over the base. Cover and leave to set in the fridge for approx. 6 hrs.
To decorate
Arrange the nectarines and strawberries on top of the cake. Drizzle the cake with the syrup.
| Shelf life: | Cover and keep in the fridge for approx. 2 days |
|---|
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