Strawberry Cheesecake (Crack-Free)

Steps

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1. 1
   Make the shortcrust base: Cream together butter, sugar, and salt. Add the egg, vanilla extract, lemon zest, and flour; mix until a uniform shortcrust dough forms.
   ▶ ≈0:31
2. 2
   Prepare the cheesecake filling: Beat soft butter, sugar, and vanilla extract until creamy. Fold in cream cheese and quark until well combined.
   ▶ ≈4:32
3. 3
   Continue the cheesecake mixture: Add cornstarch, eggs, heavy cream, and lemon juice; mix on low speed until smooth and creamy without overbeating.
   ▶ ≈5:03
4. 4
   Line the pan: Roll the shortcrust dough into strips and press along the edges of a 25 cm springform pan. Use a cake shaper to make the sides even and about 5 cm tall, then press dough evenly across the bottom.
   ▶ ≈5:35
5. 5
   Pour the filling: Transfer the cheesecake mixture into the crust-lined pan, gently tap the pan to release air bubbles, and smooth the top.
   ▶ ≈8:15
6. 6
   Bake: Place in a preheated 170°C oven with steam mode (level 2) or a water bath to prevent cracks. Allow to cool completely and then refrigerate.
   ▶ ≈8:40
7. 7
   Make the strawberry cream: Grind the freeze-dried strawberries into a fine powder using a spice grinder. Mix quark with the strawberry powder, heavy cream, powdered sugar, and vanilla extract.
   ▶ ≈9:17
8. 8
   Stabilize the cream: Add stabilizer and whip until stiff peaks form.
   ▶ ≈9:55
9. 9
   Assemble: Remove the chilled cheesecake from the pan and transfer to a serving plate. Using different piping tips (12 mm round, 18 mm rosette, and leaf tips), pipe the strawberry cream individually onto each slice.
   ▶ ≈10:50
10. 10
    Decorate: Top each slice with fresh or freeze-dried strawberries. Optional: make a strawberry coulis by puréeing fresh strawberries with lemon and vanilla, and drizzle over the cheesecake.
    ▶ ≈13:18