Ingredients:

Sponge cake according to this recipe
650 g quark
350 g cream
500 g strawberries or other fruit of your choice
1 packet of ground gelatine
Powdered erythritol to taste
Springform pan with a diameter of 26 cm
Cake ring
Baking paper

Preparation:

First, bake the sponge cake according to the instructions in a springform pan with a diameter of 24 or 26 cm. Then let it cool and cut it crosswise.

Then allow the gelatine to swell with water according to the instructions on the packet. Then whip the cream with powdered erythritol to taste until stiff.

Dissolve the gelatine in a hot water bath and mix with 2 tablespoons of cream.
Quickly mix the gelatine mixture with the remaining cream until it is evenly distributed.
Now carefully fold in the quark (I recommend doing this by hand, as a mixer often has too much power and the quark quickly becomes too liquid).

Then take out six strawberries of roughly the same size and put them to one side. Wash the remaining berries, pat them dry and cut them into small pieces.

Fold the strawberry pieces into the cream cheese mixture.
Now place the base of the cake on a surface. Now line the cake ring with baking paper and place it around the cake base.

Spread the cream evenly on top and place the cake lid on top. Chill the strawberry cheesecake for several hours.
When the cake is firm, carefully remove it from the tin and sprinkle with powdered erythritol. The cake is ready to eat!

Bon appetit.