Delicious Strawberry Cheesecake Recipe
Strawberries in spring are at their best whenever there is an opportunity for a cool and light cheesecake with the high flavored fruit and homemade jam to accompany a festive or Sunday table.
Ingredients
Ingredients for the base:
- 250 grams digestive biscuits
- 100 grams cow butter
For the strawberry cream:
- 300 grams cream cheese or mascarpone
- 300 grams 35% fat cream
- 120 grams powdered sugar
- 200 grams ripe strawberries
- 20 grams gelatine sheets
- 1 piece vanillin
For the Coating:
- 4-5 tablespoon Strawberry jam
- strawberries for garnish
Instructions
- Place the cookies in a food processor to make them powdery while melting the butter over very low heat, being careful not to burn. Put the cookie powder in a bowl, add the melted butter and mix well with a spoon until the cookies are wet and look like wet sand.
- Place a 22 cm removable cup on a round platter and pour the wet biscuit mixture into it, smoothing it out so that it is the same thickness all over. Press the bottom of a glass very firmly to make the cookies stick and place in the refrigerator for 30 minutes to chill.
- Fill a deep bowl with ice water and ice cubes and submerge the gelatin sheets to soften for 10 minutes.
- Wash the strawberries, cut off the stems and puree them in a food processor to a creamy consistency and set aside.
- In a bowl, add the cream cheese and whisk until fluffy. Set aside.
- Whip the frozen cream in an electric mixer with the whisk attachment and halfway through, add the icing sugar and vanillin, continue to whip until the cream thickens and the familiar peaks form. Refrigerate until needed.
- Boil 4 tablespoons of water in a saucepan. When ready, remove from the heat and add the gelatin sheets and stir to melt the gelatin.
- Pour 4 to 5 tablespoons of the strawberry pulp into the briquette and mix with the gelatin, then pour this mixture into the remaining strawberry pulp and mix again to combine the ingredients.
- Then pour the strawberry pulp into the cream cheese and mix with a spatula to combine the ingredients. Into this mixture, slowly add the frozen whipped cream and gently stir with a spatula from the bottom up until you have a fluffy and smooth strawberry mousse.
- Pour the strawberry mousse into the biscuit base and spread it with the back of a spoon or a spatula, making sure it is the same thickness all over. Place in the refrigerator for 2 to 3 hours to chill, ideally overnight.
- The next day, carefully unmold the cherry with the help of a knife, rotating it in a circle around the cherry and spread strawberry jam and refrigerate for 1 hour.
- When ready to serve, decorate the center with strawberries and cut into pieces.