Ingredients
Cheesecake
cream cheese
450g
15.75oz
1.80cup
30.15tbsp
whipping cream
250g
8.45fl oz
white chocolate
100g
3.50oz
0.40cup
6.70tbsp
sugar
70g
2.45oz
0.28cup
4.69tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
instant gelatin
15g
0.53oz
1tbsp
strawberry puree
200g
7oz
0.80cup
13.40tbsp
food colorant (optional)
Additionally
any swiss roll to your taste
Method
Cheesecake
- Warm the strawberry puree and sugar until the sugar dissolves (you can add some dye); remove from the heat, add gelatin, and cool. * If you're using ordinary gelatin, then you better pre-soak it with water (in ratio 1:4) for 15 minutes.
- Pour hot cream (1/5 from the amount) over the chocolate, leave for a minute, and stir until the chocolate is completely dissolved. * If some part of chocolate has not dissolved, then you can put the bowl in the microwave for 10-15 seconds or heat it in a water bath.
- Combine the cream cheese and remaining cream until smooth, and add chocolate (not hot!).
- Add the puree with gelatin (better through a sieve).
Cake assembly
- Cut the roll into slices about 6mm (0.25 inch) thick.
- Cover a rounded bowl with cling film, lay out a layer of rolls all over the inside of the bowl.
- Pour the cheese mass on top.
- Place an even layer of rolls or biscuit crumbs or just a thin sponge over the cheese layer.
- Cover it all with foil, and put in the fridge overnight.
- The next day, remove cling film, invert the bowl onto a flat plate. Remove the bowl, and carefully get rid of cling film.
