1. Mix the vanilla liquor and water and place it in the fridge for about 30 minutes before you start preparing the dough. Add the flour, salt, and cold butter in small pieces to a large bowl and mix. Cut the butter with a pastry blender into pea-size pieces. Add the liquid and rub everything between your fingers until the dough starts coming together. Add some more water if necessary. You should work quickly, so the dough does not get too warm. Wrap in plastic wrap and place in the fridge for about 30-60 minutes.

 

2. Lightly grease a 9 inches (23cm) pie dish. Roll out the dough on a floured surface slightly larger than the pie dish, transfer to the form and press to the bottom and sides. Fold excess dough under on the sides and form a nice crust. Prick several times with a form and place in the fridge for another 10-15 minutes.

 

3. Preheat the oven to 390°F (200°C). Place a piece of baking parchment on top of the pie crust and fill the pie dish with baking beans. Blind bake for about 10 minutes. Remove the paper and baking beans and bake another 4-5 minutes until the crust has a nice golden color. Take out of the oven and let cool down a bit. Reduce the heat of the oven to 375°F (190°C). 

 

4. Mix the cream cheese, sour cream (Schmand), sugar, eggs, and vanilla extract in a large bowl until well combined. Pour the filling into the pre-baked crust and bake for 25-30 minutes or until the filling is set around the edges, but the center is still a bit wobbly when you move the pie dish. Take out of the oven and let cool down completely.

 

5. Hull the strawberries, wash and dry, then cut into slices. If your strawberries are big you should half or quarter them before so the pieces are not too big. Add to a bowl and set aside. Press the raspberries through a fine-mesh sieve and collect the pureed raspberries in a small bowl.

 

6. Add the water to a small pot. Take about 6 tablespoons of the water and mix with the gelatine powder in a small bowl. Let soak for about 5-6 minutes. Add the sugar and cornstarch to the pot and mix until well combined. Add the raspberry puree and vanilla extract and mix it in. Heat up while stirring constantly until the mix starts to thicken and bubbles appear. Take off the heat and stir in the soaked gelatin. Place on the stove again and heat up once more until bubbles appear, then take off the heat and let cool down for 10-15 minutes. Stir from time to time so the mix does not develop a skin. Pour the sauce over the sliced strawberries and mix to combine. Pour on top of the cake and smooth out the top as much as possible. Place in the fridge for at least 4 hours. Serve with some whipped cream.