Strawberry Cheesecake with Lemon Zest
with a speculaas base | to share
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Tags:
Recipe
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
•Ei
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total1 hour 30 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
250 g
Strawberries
180 g
Speculaas pieces
(Contains: Gluten, Tarwe May be present: Gluten)
300 g
Cream cheese
(Contains: Melk (inclusief lactose))
2 piece
Egg
(Contains: Ei)
200 g
Granulated sugar
(May be present: Gluten)
1 piece
Lemon
100 g
Organic sour cream
(Contains: Melk (inclusief lactose))
Not included in your delivery
75 g
[Plant-based] butter
Nutrition Values
Energy (kJ)6196 kJ
Calories1481 kcal
Fat73.7 g
Saturated Fat48.1 g
Carbohydrate174.8 g
Sugar138.8 g
Dietary Fiber3.1 g
Protein25.1 g
Cholesterol30 mg
Salt2.7 g
Trans Fat0.1 g
Potassium65 mg
Calcium55 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Mixing Bowl
•Immersion blender
•Cake tin (24cm ø)
•Bowl
•Mixer
•Saucepan
Cooking Steps
1
- Crush the speculaas pieces in a mixing bowl using an immersion blender until you get an almost powdery consistency.
- Melt the butter in a pot or saucepan, then remove it from the heat and mix in the crushed speculaas.
- Add the mixture to a 24cm round cake tin and press it down firmly with the back of a spoon to form the base layer.
- Cool the speculaas base in the fridge until the filling is ready.
2
- Zest the lemon, then juice it into a bowl.
- Preheat the oven to 150°C.
- Add the cream cheese, eggs, sour cream, and 150g of sugar to a mixing bowl. Combine the ingredients with a handheld mixer on medium speed until just combined, then mix in the lemon zest.
- Pour the filling into the cake tin and bake in the oven for 50 - 60 minutes until the top is light golden-brown. Once finished, allow to cool in the fridge for 4 hours.
3
- In the meantime, halve the strawberries and cut the bigger ones into quarters. Add them to a saucepan along with the lemon juice and the rest of the sugar.
- Bring to a simmer over medium heat and continue simmering for 10 minutes.
- Take the pan off the heat and allow it to cool. The sauce will thicken as it cools.
- Once cooled, spread the strawberry sauce over the cheesecake and serve immediately.
