Ingredients
Strawberry cheesecake
gelatin
10g
0.35oz
0.67tbsp
butter
150g
5.25oz
0.60cup
10tbsp
shortbread cookies
250g
8.75oz
1cup
16.75tbsp
cream 33%
200ml
6.60fl oz
0.80cup
13.40tbsp
powdered sugar
4Tbs
cream cheese
250g
8.75oz
1cup
16.75tbsp
strawberry jam
100g
3.50oz
0.40cup
6.70tbsp
strawberries
300g
10.50oz
1.20cup
20tbsp
Method
Cooking
- Soak the gelatin in 50 ml of water.
- Melt the butter.
- Grind the cookies into crumbs using a blender or a food processor.
- Mix the cookies with butter.
- For cooking, you can use a split form or a pastry ring with a diameter of 18-20cm.
- Put the resulting crumb on the bottom of the mold, and tamp it tightly.
- Place the mold in the fridge.
- Heat the gelatin slightly so that it dissolves, and cool it a little. Whip the cream with the powdered sugar until soft peaks. Add the cheese, and whip on the lowest speed until smooth. Pour in the gelatin in a thin stream (don't stop whipping).
- Spread the creamy mass on the base, smooth it, and refrigerate for 1 hour.
- Put the jam on top of the cheesecake, and refrigerate until stabilized (for at least 3 hours).
- Cut the berries into halves / quarters, and decorate the cheesecake. Slice and serve.
