In our shop, you can buy the granola you need for the recipe. Most of us are probably familiar with the typical American cheesecake from scenes in romantic movies. For us, it is more commonly known as cheese cake or pot cake. However, the bottom of the cheesecake is usually made from short crust, whereas the classic cheesecake consists of a mixture of biscuits and butter. The cheesecake created for us by Lena has a deliciously crunchy bottom.
The filling of the cake consists mainly of cream cheese and potatoes. This creamy layer goes perfectly with the crispy chocolate crunchy bottom and is perfectly rounded off by the strawberry topping. A chocolatey, crunchy, creamy, and fruity dessert—what more could you want? Have fun cooking!
Cheesecake with Verival Crunchy Bottom and Strawberry Topping
Ingredients
For the base:
- 250 g Verival Crunchy of your choice, e.g., chocolate crunchy
- 100 g Verival nuts of your choice, e.g., hazelnuts
- 100 g butter
For the filling:
- 400 g cream cheese
- 400 g potatoes
- 4 organic eggs
- 2 tbsp vanilla pudding powder or cornstarch
- 150 g Verival maple syrup
- 1 tsp vanilla, ground
- 1 organic lemon, grated
For the topping:
- 500 g strawberries
- 1 tbsp Verival maple syrup
- ½ lemon, juice
- Fresh mint
Preparation
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Cover the cake pan's bottom with baking paper and grease the edges with butter. Preheat the oven to 160°C (hot air).
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Melt the butter for the base. Crumble the Verival Crunchy and nuts. To do this, you can place the crunchy and the nuts between a kitchen towel and tap them firmly with a rolling pin. Mix the crumbled crunchy and nuts with the melted butter. Pour the crunchy mixture into the cake tin and press down firmly. Bake for 10 minutes.
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For the filling, simply mix/blend all the ingredients until smooth.
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Place the cheese mixture on the crunchy base and bake in the oven for about 40 minutes. Allow to cool completely.
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For the topping, puree half of the strawberries with maple syrup and lemon juice. Cut the fresh mint into small pieces and stir it in. Quarter the remaining strawberries and fold them into the strawberry sauce. Spread the strawberry topping over the cheesecake.
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Refrigerate the cheesecake until you are ready to serve it.
