For the base | ||
---|---|---|
7.06 oz | Shortbread, butter biscuits, cookies, whole-wheat | |
⅜ cup 1 tbsp | Butter, unsalted | |
For the filling | ||
1¾ cups 1 tsp | Chocolate, white, chopped / chips | |
1 (ea. 0.04 oz) | Vanilla, pod or bean | |
2⅙ cups | Cream cheese, full fat | |
1⅓ cups | Quark, curd cheese, full fat (40% fat) | |
⅜ cup 2 tsp | Icing sugar, confectioner's sugar, powdered sugar (unsifted) | |
For decorating | ||
3½ cups | Strawberries, raw | |
68.82 oz | altogether (view nutrition facts) |
Preparation
- Serving size:8.60 oz (calculated)Notes: 8 servings fill a cake pan with a diameter of 28 cm or 11 in; one slice is sufficient as a dessert
- 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.
- 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.
- 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.
Preparing the base
Preparing the filling
Bringing it all together
- Calorie count725 kcal
- % of calories by macros
Fat 64.0 % 464 kcal 52 g Net Carbs 28.7 % 208 kcal 53 g Dietary Fiber 0.8 % 6 kcal 3.2 g Protein 6.5 % 47 kcal 12 g - Approx. WW SmartPoints™32.9
- Cholesterol 111.9 mg
- Sodium 248.7 mg
- Fat 52.4 g
- Saturated Fat 30 g
- Trans Fat 0 g
- Carbohydrates 55.9 g
- Dietary Fiber 3.2 g
- Total Sugars 40.4 g
- Added Sugar 6.2 g
- Sugar alcohols 0 g
- Protein 12 g
- Calcium 191.7 mg
- Iron 0.5 mg
- Magnesium 22.4 mg
- Potassium 335.6 mg
- Zinc 0.9 mg
- Vitamin A (Retinol Equivalents) 336.8 mcg
- Vitamin B12 0.7 mcg
- Vitamin C 37.2 mg
- Folate 23.8 mcg
- Folic Acid 9.8 mcg