for 12 pieces

Base

200 g

whole-grain biscuits (e.g. Naturaplan Vierkorn)

100 g	butter
3 tbsp	cocoa powder

10 piece

strawberries (approx. 250 g)

Cheesecake

330 g	double cream cheese (e.g. Philadelphia)
300 g	plain yoghurt
100 g	sugar
1	vanilla pod
200 g	strawberries

6 leaf	gelatine
3 tbsp	water, boiling

To decorate

200 g	strawberries
1 tbsp	icing sugar
1	organic lemon
3 sprig	lemon balm

How it's done

Base

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.

Cheesecake

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.

To decorate

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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