Strawberry cheesecake

Name: Strawberry cheesecake
Ingredients: 200 g digestive biscuits; 150 g butter; 250 g mascarpone; 100 g cottage cheese for baking; 150 ml whipping cream; 5 g gelatin; 30 ml water; 100 g sugar; 32 g vanilla sugar; 10 ml vanilla essence; 1 g salt; 150 g cottage cheese for baking; 150 ml whipping cream; 100 g sugar; 200 g strawberries; 5 g gelatin; 30 ml water; 1 g salt; 300 g strawberries; 50 ml whipping cream

Dessert - Strawberry cheesecake by Mariana F. - Recipia

Strawberry cheesecake slices cleanly only after the layers have chilled thoroughly. The buttery biscuit base holds the white mascarpone and cottage cheese filling, the halved strawberries in the middle and the slightly tart pink layer on top; the cake doesn't go in the oven. I prefer a thin slice, with all the layers on show. Prep: 40 minutes. Cook: 6 minutes. Rest: 8 hours and 45 minutes. Total time: 9 hours and 31 minutes. Servings: 12. Approximately 460 kcal and 6 g protein per serving.

Ingredients

For the base

200 g digestive biscuits
150 g butter

For filling 1

250 g mascarpone
100 g cottage cheese for baking
150 ml whipping cream
5 g gelatin
30 ml water
100 g sugar
32 g vanilla sugar
10 ml vanilla essence
1 g salt

For filling 2

150 g cottage cheese for baking
150 ml whipping cream
100 g sugar
200 g strawberries
5 g gelatin
30 ml water
1 g salt

For decorating

300 g strawberries
50 ml whipping cream

Preparation

1. Line the inside of a 24 cm round springform pan with plastic wrap. 2. Melt the butter over low heat for 2 minutes, until liquid. Crush the biscuits in a blender, mix them with the butter, then press the mixture into an even layer in the pan. Refrigerate the base for 15 minutes. 3. Whip the cream for 3-4 minutes, until stiff, then divide it into three portions: 150 g for each filling and 50 g for decorating. 4. Sprinkle 5 g gelatin over 30 ml water and leave to hydrate for 10 minutes. Beat the mascarpone with 100 g cottage cheese, 100 g sugar, 32 g vanilla sugar, 10 ml vanilla essence and 1 g salt. Fold in 150 g whipped cream. Melt the gelatin over a double boiler for 2 minutes, until dissolved, then pour it in a thin stream over the filling, beating vigorously. 5. Wash and hull 300 g strawberries. Choose 12 of them, cut them in half and arrange them over the chilled base. Spread the first filling on top and refrigerate the pan for 30 minutes, until the filling starts to set. 6. Sprinkle 5 g gelatin over 30 ml water and leave to hydrate for 10 minutes. Wash and hull 200 g strawberries, then purée them in a blender. Beat 150 g cottage cheese with 100 g sugar and 1 g salt, fold in 150 g whipped cream, then add the strawberry purée. Melt the gelatin over a double boiler for 2 minutes, until dissolved, add it to the filling and beat vigorously. 7. Spread the pink filling over the first layer, which should be almost set. Refrigerate the cheesecake for 8 hours, until the fillings are firm and it can be sliced. Decorate with the 50 g whipped cream and the remaining strawberries.

Notes

You can make it the night before and keep it covered in the fridge for up to 3 days. The cottage cheese for baking should be well drained; if it seems wet, leave it in a sieve before beating. Firm strawberries hold their shape better when halved, while very soft ones work well in the pink filling. I bought oat biscuits at Lidl, which were too sweet, so I reduced the sugar in the fillings and put the tart strawberries over the base; for the decoration, I would have relied on Gaby or Miha if I’d had them nearby. The layers are like those in a biscuit cake, but the slice is served cold and stays creamy. Serve it with unsweetened black tea, so you don’t add any more sweetness alongside the base. For a gluten-free version, replace the 200 g biscuits with 200 g certified gluten-free digestive biscuits; the fillings contain dairy. The 24 cm springform pan and plastic wrap help you remove the sides without damaging them.