Strawberry Cheesecake (Deluxe)¶

A great combination of various tart flavors, and a variation of my German cheesecake base, which is made with ‘Quark’ or ‘Topfen’ – think of a cross between yogurt, cottage cheese and ricotta.

Spun on Lite Ice Cream, followed by a scrape-down and a mix-in run.

Serve with graham crackers, shortbread, or plain cookies to stand in for the pie crust.

Rating: 😋😋😋🍓🍓

Made with whey / casein protein mix, processed on Sorbet + Respin. Served with chopped cashews and chopped rum-soaked sultanas.

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 245g Topfen / Quark 14.4% [Berchtesgadener]^↗ • 250g container
• 200g Strawberries
• 145g Greek Yogurt 9% [Lyttos]
• 15g Brandy or Vodka 40 vol%^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 15ml Lemon juice

Dry

• 30g SweEX (Erythritol + Xylitol 3:2)^↗ • POD ≈ 90%; GI < 7
• 20g Whey + Casein protein (grass-fed) [Vilgain]^↗ • with stevia
• 10g Salty Stability [Inulin / GMS / CMC / Guar / XG / Salt]^↗ • unsweetened “ICSv2”
• 1g Salt

Fill to MAX

• 24ml Water, milk, cream, or yogurt to MAX line
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste
• ≈3 drops Flavor drops Cookies&Cream (stevia) [Nick’s] • to taste

Mix-ins

• 20g Sultanas (organic) [Biojoy] • add coarsely chopped as a mix-in [60kcal, 13g sugar]

Topping Options

• 3-4 pieces Graham crackers
• 3-4 pieces Wafers (cream-filled)
• 15.60g Biscoff “Lotus” cookies [Aldi] • 1pc = 7.8g; add as a topping [76kcal, 5.9g sugar]
• 18g Butter cookies [Kägi Toggenburger] • 1pc = 6g; add as a topping [84kcal, 3.8g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.
8. Process with MIX-IN after adding mix-ins evenly. For that, add partial amounts into a hole going down to the bottom, and fold the ice cream over, building pockets of mix-ins.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 125.9 kcal; fat 7.0g; carbs 11.3g; sugar 3.8g; protein 6.0g; salt 0.3g
• Nutritional values per ½ Deluxe Tub: 360g; 453.3 kcal; fat 25.4g; carbs 40.6g; sugar 13.8g; protein 21.4g; salt 0.9g
• Nutritional values total: 720g; 906.6 kcal; fat 50.7g; carbs 81.3g; sugar 27.7g; protein 42.9g; salt 1.8g
• FPDF / PAC^↗ (target 20..30): 30.71
• Protein / Energy Ratio (ok=12%; hi=20%): 18.93% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 45.7g • 6.4%
• Net carbs: 36.4g • ∝ 5 servings@144g: 7.3g • ∝ 3 servings@240g: 12.1g • energy ratio (low <20%): 16.1%
• 10g 'Salty Stability' is: 7.3g Inulin • 1.2g Glycerol Monostearate (GMS / E471) • 0.6g Tylose powder (E466, Tylo, CMC) • 0.4g Guar gum (E412) • 0.33g Salt • 0.13g Xanthan gum (E415, XG).