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Strawberry Cheesecake (Deluxe)

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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 Ice Cream after Mix-in Spun Ice Cream

Spun on Lite Ice Cream, followed by a scrape-down and a mix-in run. Serve with graham crackers or butter cookies to stand in for the pie crust.

Rating: 😋😋😋🍓🍓

INGREDIENTS

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

Wet

  • 245g Topfen / Quark 14.4% [Berchtesgadener] • 250g container
  • 225g Strawberries
  • 145g Greek Yogurt 9% [Lyttos]
  • 15g Glycerin (E422, VG) [hd-line] • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
  • 15ml Lemon juice
  • 10 drops Flavor drops Cookies&Cream [Nick’s] • with stevia
  • 10g Brandy “Williams Birne” 40 vol%
  • 5 drops Flavor drops Vanilla [IronMaxx] • with sucralose

Dry

  • 25g Xylitol • Sweetness = 100%; GI = 7
  • 25g Skim Milkpowder 1:10 [Vita2You]
  • 15g ICSv2 [Erythritol / CMC / Tara / XG / Inulin] • http﹕//bit.ly/4frc4Vj

Topping Options

  • 3-4 pieces Graham crackers / Butter cookies
  • 3-4 pieces Wafers (cream-filled)

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. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
  6. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO

  • Nutritional values per 100g/ml: 100g; 129.0 kcal; fat 6.9g; carbs 12.3g; sugar 5.6g; protein 5.0g; salt 0.1g
  • Nutritional values per ½ Deluxe Tub: 360g; 464.5 kcal; fat 24.9g; carbs 44.3g; sugar 20.3g; protein 17.9g; salt 0.4g
  • Nutritional values total: 720g; 929.0 kcal; fat 49.8g; carbs 88.6g; sugar 40.6g; protein 35.8g; salt 0.9g
  • FPDF / PAC (target 20..30): 28.50
  • Protein / Energy Ratio (ok=12%; hi=20%): 15.43%
  • Milk Solids Non-Fat (MSNF, 7-11%): 51.2g • 7.1%
  • 30g Ice Cream Stabilizer (ICSv2) is: 14.3g erythritol, 1.43g Tylose powder (CMC, E466), 0.5g tara gum (E417), 0.15g xanthan (E415), 14.3g inulin, 0.5g salt.