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! 🙂
8 thoughts on “Strawberry Sour Cream Cake”
This looks so tasty!! I can’t wait to make it for my hubs. I would love it if you linked this up to my Motivate Me Monday linky party.
Yeah, I´d do that happily 🙂
This looks delicious. My mouth is watering!
thanks so much for sharing on craft schooling Sunday, a super simple delicious recipe and you can use even 5% fat cheese for the cake and it’s still delicious!
Yes, and you can put in as much fruit as you want! However, if replacing the sour cream, replace only up to 1/2 of it, meaning you should use at least 300 g of sour cream.
This looks refreshing and yummy! Came over from Cozy Little House; congrats on your feature 🙂
Thank you, what a surprise it was! 🙂