Steirerkraft Cheesecake

For the Steirerkraft Cheesecake first put the cookies in a freezer bag and crush with a meat mallet or pasta walker. Add pumpkin seeds, flour, butter, pumpkin seed oil and powdered sugar and knead well.

Butter a cake pan, fill with 3/4 of the mixture and spread it evenly thin with the back of a spoon and press down. Then, using the remaining dough, press a thin edge to the side of the springform pan with a spoon. Chill the cake pan in the refrigerator and prepare the filling in the meantime. Preheat the oven to 150 °C.

Mix the curd, sour cream, sugar, pumpkin seed oil, whipping cream and the scraped out pulp of the vanilla pod until smooth. Add the eggs and mix again briefly but well, then fold in the flour. Spread the filling evenly on the cooled base in the springform pan. Bake the cake for 30 minutes at 150 °C, then reduce the heat to 120 °C and finish baking for another 15 minutes.

Turn off the oven, open the oven door a small crack and let the cheesecake set for an hour. Then let it cool and refrigerate for at least two hours.

Cut the strawberries into small pieces, marinate with sugar and lemon juice and spread evenly on the Steirerkraft Cheesecake. Sprinkle with pumpkin seed brittle and powdered sugar, garnish with woodruff or lemon balm.

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