Strawberry cheesecake

Name: Strawberry cheesecake
Ingredients: 330 g digestive biscuits; 115 g butter; 225 g cream cheese; 125 ml whipping cream; 75 g icing sugar; 250 g strawberries; 10 g gelatin; 50 ml cold water; 50 ml milk; 225 g cream cheese; 125 ml whipping cream; 75 g icing sugar; 7 g gelatin; 35 ml cold water; 50 ml milk; 250 g strawberries; 100 g sugar; 5 g gelatin; 25 ml cold water; 50 g blackberries; 50 g chocolate

Dessert - Strawberry cheesecake by Eftimia I. - Recipia

Strawberry cheesecake sets nicely when the gelatin is dissolved in just-warm milk. The biscuit base stays tender beneath two layers of cream cheese filling, with strawberries in both the filling and a glossy jelly; once chilled, the slices hold their shape, with a soft middle. I serve it cold, topped with blackberries and chocolate. Prep: 40 minutes. Cook: 14 minutes. Rest: 10 hours. Total time: 10 hours and 54 minutes. Servings: 12. Approximately 520 kcal and 7 g protein per serving.

Ingredients

For the crust

330 g digestive biscuits
115 g butter

For filling 1

225 g cream cheese
125 ml whipping cream
75 g icing sugar
250 g strawberries
10 g gelatin
50 ml cold water
50 ml milk

For filling 2

225 g cream cheese
125 ml whipping cream
75 g icing sugar
7 g gelatin
35 ml cold water
50 ml milk

For the jelly

250 g strawberries
100 g sugar
5 g gelatin
25 ml cold water

For decorating

50 g blackberries
50 g chocolate

Preparation

1. Crush the biscuits in a food processor. Melt the butter in a small saucepan over low heat for 2 minutes, then stir it into the crumbs. Transfer the mixture to a round pan and press it into an even layer. 2. Bloom 10 g gelatin in 50 ml cold water. Wash and chop the strawberries for the first filling, purée them, then pass the purée through a sieve. Beat the cream cheese at low speed, gradually add the icing sugar, then the whipping cream and purée. Warm the milk for 2 minutes, just until lukewarm, dissolve the gelatin in it and mix it into the filling. Pour the filling over the base. 3. Refrigerate the cheesecake for at least 6 hours, until the filling has set. 4. Bloom 7 g gelatin in 35 ml cold water. Beat the cream cheese for the second filling at low speed, gradually mix in the icing sugar and then the whipping cream. Warm the milk for 2 minutes, dissolve the gelatin in it and stir everything into the filling. Spread it over the first layer and chill for at least 2 hours. 5. Put the strawberries for the jelly and the sugar in a pot, then cook for 6 minutes, until softened and juicy. Purée the fruit and pass it through a sieve. Bloom 5 g gelatin in 25 ml cold water, add it to the lukewarm syrup and stir until dissolved. 6. Pour the jelly over the second layer only once the filling has set. Refrigerate the pan for at least 2 hours. 7. Melt the chocolate over a double boiler for 2 minutes and decorate with blackberries and melted chocolate.

Notes

Keep covered in the refrigerator for up to 3 days; you can make the base and first filling the night before. In a 23 cm round pan, the biscuit layer will be thinner; in a smaller one, the slices will be taller and need more time to chill. Choose ripe but firm strawberries, since very soft ones release more juice. If the purée looks watery after blending, leave it to drain for a little while before using it. Cream cheese taken out of the refrigerator 15 minutes beforehand is easier to beat and stays smooth. The texture is reminiscent of bakery-style cheesecake, but here the jelly forms a separate layer. It goes well with a cup of black tea, and you can replace the blackberries on top with the same amount of raspberries. Digestive biscuits contain gluten, and the cream and butter contain dairy.