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# Preparing the base Crush the shortbread in a ziplock bag or blend in a food processor. Melt the butter and mix it with the cookie crumbs. Press the mix into a baking pan (28 cm or 11 in) lined with parchment paper. Alternatively, make individual, smaller cakes. Chill in the fridge. # Preparing the filling Chop the white chocolate and melt it. It's best to do this in a water bath, so that you don't burn the butter. Alternatively, heat the chocolate in a microwave in 30-second bursts, each time stirring (even in the beginning!). Let the chocolate cool down until it is lukewarm. Cut the vanilla pod open lengthwise and scrape out the pulp. Mix the vanilla with the cream cheese, quark, sifted icing sugar and white chocolate. # Bringing it all together Slice the straberries and cover the cookie base with them. Leave some strawberries for decorating. Top the cake with the cheese mix and chill for at least 4 hours in the fridge. I recommend you chill it overnight. Decorate with fresh strawberries and optionally with white chocolate shavings.
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