Strawberry cheesecake

 Strawberry cheesecake

Ingredients:

• 1 lgt vanilla essence
• Pt. wheat:
• 2 eggs
• a pinch of salt
• 4 lg sugar
• 4 lg flour
• 1 lgt baking powder
• Pt. filling:
• 1 kg of creamy sweet cheese
• 150 g powdered sugar (or to taste)
• 1 lgt vanilla essence
• 200 ml whipped cream
• 500 g strawberries
• 100 g of sugar
• 1 sachet of gelatin
• a few black cherries
• Pt. topping:
• 350 g strawberries
• 3-4 lg sugar
• 100 ml of water
• 1/2 sachet of gelatin

Preparation:

Countertop: In a countertop put eggs together with salt and sugar. 

Mix until it triples in volume. Add the vanilla essence and mix a little more. 

Flour mixed with baking powder is poured over the foam and incorporated with light movements. 

Pour the composition into a tray lined with baking paper, 26 cm in diameter. Place in the preheated oven at 180 degrees for about 15-20 minutes. 

When it starts to take on color, the toothpick test is done. Remove from the oven and leave to cool on a grill.

Filling: Strawberries are cleaned, washed and placed in a saucepan with the sugar. Leave for 10 minutes to leave the syrup then transfer to the heat. 

Let it boil together until the fruits begin to soften. Allow to cool slightly and then blender.

The gelatin is hydrated in cold water, according to the instructions on the package. Heat gently until the granules dissolve then pour over the strawberry puree. 

Mix everything well.

Put the cream cheese in a bowl and mix with the powdered sugar. 

Add sour cream and vanilla essence and continue mixing. Gradually add the strawberry puree and mix after each until a homogeneous cream is obtained.

Place the countertop on a plate. An adjustable ring is placed around it. Pour cream cheese over the counter and level. 

Because I had some cherries, I added them to the cream, after I poured it over the counter. Let it cool until the next day to have enough time to harden.

Topping: Clean and wash the strawberries, cut into smaller pieces and put in a saucepan with sugar and water. Bring to the boil to melt the sugar and soften the fruit. 

Allow to cool slightly.

Put everything in a blender and then transfer it back to a saucepan.

It boils again. Leave to cool.

Meanwhile, hydrate the gelatin and then pour it over the strawberry puree while it is warm, not hot. 

Mix well to dissolve the gelatin granules, then pour over the cream cheese. Refrigerate again for at least 2 hours to thicken the topping.

When ready, carefully remove the adjustable ring, garnish the melted chocolate with mint fruits and leaves, portion and serve.

L