Now, this is certainly going to be our summer staple. I am very happy with how this recipe turned out and really glad I tried it. It is, once again, a mildly adapted recipe from this book.
For the base you need
- 100 g melted butter,
- 200 g crushed biscuits (whatever you would use for a cheesecake),
- some vanilla extract.
Mix the ingredients and press into a 20×30 cm baking tin lined with baking paper. Put it to the fridge for 30 minutes. You could also use your favourite cheesecake base or base mix 🙂
Preheat your oven for 150°C. Cut up about 300 g of strawberries or any other berries or fruit of your choice.
For the sour cream filling, mix the following ingredients until well combined:
- 2 eggs,
- 90 g caster sugar,
- 600 g sour cream.
Part of the sour cream can be substituted by quark or perhaps ricotta or some other light cream cheese. I used 150 g of quark and next time I am going to use even more. Quark is super good for you and we love the taste 🙂
Place the fruit on the base and spread the cream filling on the top. Bake it for at least 30 minutes until it´s set. Refrigerate for a couple of hours, preferably overnight before serving. Enjoy this refreshing fruity treat! 🙂