Strawberry Cheesecake Tart

1Preheat the oven to 180°C (350°F).

2In a mixing bowl, combine the crushed digestive biscuits (200 g) and melted butter until the mixture resembles wet sand.

3Press the biscuit mixture evenly into the base and slightly up the sides of a 23cm (9-inch) tart pan with a removable bottom. Use the back of a spoon or the bottom of a glass to compact the crust firmly.

4Bake the crust in the preheated oven for 10 minutes until golden and set. Remove from oven and allow to cool completely.

5In a large bowl, beat the kwark and cream cheese (250 g) together until smooth and creamy using an electric mixer on medium speed.

6Add the powdered sugar (150 g), vanilla extract (1 tsp), lemon juice (2 tbsp), and a pinch of salt (Pinch) to the cheese mixture. Beat again until fully combined and smooth.

7In a separate chilled bowl, whip the heavy cream (200 ml) to stiff peaks.

8Gently fold the whipped cream into the kwark and cream cheese (250 g) mixture until fully incorporated, creating a light and airy filling.

9Pour the filling over the cooled crust, smoothing the top with a spatula.

10Arrange the halved fresh strawberries (300 g) evenly over the filling, pressing them lightly into the surface.

11If desired, brush the strawberries with warmed strawberry jam (2 tbsp) to create a shiny glaze and enhance flavor.

12Refrigerate the tart for at least 3 hours, preferably overnight, to allow the filling to set properly.

13Before serving, carefully remove the tart from the pan and transfer to a serving plate. Slice and enjoy your creamy, fresh strawberry cheesecake tart.