Strawberry and cream cheesecake
METHOD
For the base blend the biscuits with the salt and butter. Line a round cake mould with cling film and press the biscuit base.
Place the strawberries and caster sugar in a pan and cook for 3–4 minutes, blend and strain with a sieve.
Soak the gelatine leaves in cold water for 10 minutes, heat the milk and add the squeezed gelatine. Take off the fire and set aside.
Place the cream cheese in a mixer and whip with a whisk attachment, add the strawberry puree and 2/3 of the milk and gelatine. Pour on the biscuit base and refrigerate for 3 hours.
Put the mascarpone, cream, vanilla and icing sugar in a mixer and whip for 1 minute. Add the rest of the milk and gelatine and pour on the chilled strawberry cheesecake, refrigerate overnight.
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