Strawberry cream cheese cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 140 g butter
• 400 g cream cheese
• 300 ml milk
• 200 ml cream
• 500 g strawberries
• 150 g sugar
• 20 g vanilla sugar
• 1 bag of jelly, sugar-free, strawberry flavor, for 500 ml water
• 1 bag(s) of powder (Cuajada), see note

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

For a 26 cm springform pan, with Cuajada without baking

Preparation time is 10 minutes, resting time 12 hours. Crumble the sponge fingers into a freezer bag and rolling pin, or in a food processor. Mix with the melted butter. Line the bottom of a springform pan with baking paper, spread the mixture evenly, and press it down. Then refrigerate. Gently heat the milk, cream cheese, and Cuajada powder in a saucepan over low heat, stirring well. Once well blended, add 50g of sugar and vanilla sugar, continue stirring, and bring to a boil for about 1-2 minutes. Remove from the heat and let the mixture cool to lukewarm, stirring occasionally to prevent a skin from forming. Set aside a few strawberries for later garnish. Briefly puree the remaining strawberries in a blender with about 50g of sugar; there should still be some small pieces. Prepare the jelly according to the package instructions, but only with 150ml water and 50g sugar. Once it has cooled slightly, add the strawberry puree with the pieces and let it cool further until the jelly begins to set slightly. Gradually add the jelly to the milk and cream cheese mixture and mix everything well. Chill the cream and let it cool completely. In the meantime, whip the cream until stiff peaks form and carefully fold it into the cream. Pour the mixture onto the base and smooth it out. Decorate with the reserved strawberries. Leave to set in the fridge overnight. This recipe is for a 26 cm springform pan. Note: Cuajada is actually the name of a dairy product made from sheep’s milk. cuajar = to curdle, to thicken. This powder causes milk, including cow’s milk, to thicken. It also contains the rennet needed for cheesemaking. It is available in stores that sell Spanish or Portuguese groceries or from major online retailers.