Strawberry Cheese Cake

Cheesecake is a dessert loved all over the world, although many are convinced that its origins come from New York, it is a cake that includes a base of crumbled biscuits and butter, and with a mixed cream of cheeses, there is both the baked version that cold ... I propose my cold version with strawberries.

Time of realization: 45 minutes + rest in the refrigerator
Degree of difficulty (1 to 5): 2
Die 20 / 22 cm

Ingredients

For the base
250 g of biscuits
150 g of melted butter

For the cream
500 gr of cream cheese like philadelphia
mascarpone, ricotta (I made half mascarpone half Philadelphia)
200 ml of whipped cream
10g of gelatin in sheets
120g of powdered sugar
vanilla to taste

For the strawberry jelly
300 g of strawberries 
40 g of sugar
5 g of isinglass

Procedure for making Strawberry Cheesecake

Soak the gelatine leaves in cold water.

Preparation of the base
In a plastic bag or if you like in a food processor, finely crumble the cookies. Add the melted butter and mix well and arrange the mixture on the bottom of a springform cake pan, compacting well with the help of the back of a spoon. Store in the fridge.

For the stuffing
In a bowl, whisk the cream cheese to make it soft, add 3/4 of the icing sugar and mix a little more. Add the whipped cream with the remaining icing sugar, stirring gently with a cake spatula. At this point, squeeze the gelatin and melt it over low heat in two tablespoons of cream in a saucepan, being careful not to boil it otherwise you have to throw it away.

Let it cool and pour it into the cheese mixture and mix carefully. Remove the mold with the base from the fridge and pour the cream trying to level it well. Put back in the fridge. (If you like with strawberries decorated around you must arrange them before pouring the cream)

For the gelèe
In a saucepan, put the fruit with the sugar and cook them. When they come apart, remove them from the heat and blend with a mixer.
Put the pulp back into the saucepan, add the isinglass.
Let it cool, stirring occasionally. Take the mold out of the fridge and pour the sauce over the cake, leveling it well. Decorate with the fruit that you have washed and dried and put back in the fridge. Let it rest in the fridge for at least 3 hours before serving.
The recipe was made by Delia Ciriello