Cold cheesecake with strawberries

 

Ingredients:

• 200 g of butter biscuits (or digestive biscuits)

• 80 g of butter, melted

• 700 g of cheese cheese curd from a bucket (smooth)

• 250 g mascarpone

• 120 g of powdered sugar

• 2 teaspoons of vanilla extract (or 1 p. of sugar)

vanillin)

• 250 ml of 30% or 36% cream (hardly chilled)

• 16 g of gelatin (about 3 flat teaspoons)

• 80 ml of cold water for gelatin

• 500-600 g of strawberries (for decoration)

• 250 g of strawberries (for coating)

• 40 g of sugar

• 1 tablespoon of lemon juice

• 8 g of gelatin (about 1.5 teaspoons)

• 40 ml of cold water for gelatin

Preparation:

Grind the biscuits into fine sand and pour into a bowl.

Pour the melted butter and mix until the crumbs are

evenly moist.

Transfer the mass to a 22 cm cake box lined with paper

on the bottom and press down, creating an even bottom.

Put the mold in the refrigerator for 20-30 minutes.

Add 16 g of gelatin to a bowl, pour 80 ml of cold water

and leave for 10 minutes to swell.

Put the cheese cheese and mascarpone into a large bowl,

add powdered sugar and vanilla and blend briefly for

smoothly.

Whip the cream for a thick cream and add to the cheese mass,

stirring with a spatula to connect.

Heat the swollen gelatin briefly (to dissolve)

and leave for 2-3 minutes to cool down.

Add 2-3 tablespoons of cheese mass to gelatin, mix to

equalization of temperatures.

Pour the gelatin into the cheese mass with a thin stream,

stirring to an even connection.

Pour the mass on the cooled bottom, level the top and

Put in the refrigerator for a minimum of 3 hours.

Add 8 g of gelatin into a bowl, pour 40 ml of cold water and

leave for 10 minutes to swell.

Blend 250 g of strawberries into smooth puree, pour to

saucepan, add sugar and lemon juice.

Heat the puree, stirring until the sugar dissolves.

Remove the saucepan from the fire, add swollen gelatin and

mix until completely dissolved.

Leave the topping to cool until it is clearly

cold and begin to thicken slightly.

Arrange strawberries on a cheesecake for decoration (in whole or

half).

Spread the strawberry topping on top, forming

an even layer and a light "drip" on the sides.

Put the cheesecake in the fridge for 2–3 hours until the topping

It will completely cut.