Strawberry cheesecake

Ingredients for 1 servings:

• 1 cake base (fruit cake base)
• 500 ml cream
• 500 g layered cheese (cream layered cheese)
• 250 g sugar
• 6 sheets of red gelatin
• 500 g strawberries

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 20 minutes

made super fast

Hull and rinse the strawberries. Soak the gelatine in cold water. Purée the strawberries with a hand blender until strawberry puree is obtained. Heat in a saucepan with 100g sugar to approximately 70°C. Squeeze out the gelatine, add it to the strawberries, and mix. Allow the strawberry puree to cool to 30°C. Meanwhile, whip the cream with 75g sugar. In another bowl, whisk the cream cheese with 75g sugar until lump-free and the sugar has dissolved. Fold in the cooled strawberry puree. Carefully fold in the cream. Place a rim around the fruit cake base and pour in the strawberry cheesecake cream, smooth it down, and refrigerate for at least 6 hours. Remove the rim, divide it into 16 portions, and garnish as desired.