Dessert
Preparation Time 
8
Servings strawberry cheesecake
with strawberry cheesecake muesli as the base
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Line the bottom of a springform pan with baking paper and grease the edge. Crush the Strawberry Cheesecake muesli in a blender.
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Melt the butter in a pot and mix in the crushed muesli. Then pour the mixture into the springform pan and press firmly. Place the cake base in the refrigerator for about 45 minutes.
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Put the cream cheese, 150 g icing sugar and the vanilla pod in a bowl and mix until a creamy mixture is obtained. Then fold in the cream, eggs and cornflour.
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Put the cream cheese mixture on the base in the springform pan, smooth it down and bake the cake at 170°C for about 80 minutes. To prevent the cake from burning, cover it with baking paper or aluminium foil as soon as it gets a brown surface. Allow the cake to cool after baking.
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In the meantime, prepare the strawberry topping. Wash and clean the fresh strawberries and set aside about 8 strawberries for decoration. Cut the remaining strawberries in half and puree in a mixer with 30 g icing sugar and a tablespoon of water.
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Press the strawberry puree through a sieve so that no seeds remain in the mix. Pour the puree over the cheesecake and decorate with the remaining strawberries.
