Strawberry cheesecake with nectarines

Strawberry cheesecake with nectarines

Total: 7 hr | Active: 45 min.
Nutritional value / person: 382 kcal
, Fat: 26 g
, Carbohydrate: 30 g
, Protein: 7 g

Ingredients

12 people

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

100 g white chocolate, finely chopped
100 g butter, cut into pieces
150 g Pretzel sticks, finely chopped

Strawberry mixture

250 g strawberries, cut into pieces
400 g double cream cheese (e.g. Filona)
200 g sour single cream
150 g plain greek yoghurt
100 g icing sugar
1 tsp bourbon vanilla powder

Cheesecake

3 tbsp water
4 ½ leaves gelatine, immersed in cold water for approx. 5 mins., drained

To decorate

4 nectarines, halved, cut in thin slices,
6 strawberries, cut in half
2 tbsp ginger syrup
WE NEED Shopping List Purchase ingredients now

Utensils

One springform pan (approx. 24 cm in diameter), base lined with baking paper

How it's done

Now available on the App Store and Google Play

Download the FOOBY app now to access all its features.

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.

Good to know
Shelf life: Cover and keep in the fridge for approx. 2 days

How-tos

Similar recipes

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

Download the FOOBY app now so you can use all its features.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Download the FOOBY app now so you can save recipes and add your own recipes to your cookbooks.

L'article te plait ?

Download the FOOBY app now so you can use all its features.