Strawberry cheesecake
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Cesän mandatory! Strawberry cheesecake is mouth-watering when the strawberries are ripe. But strawberries can also be frozen as a puree, so you can have this treat at any time other than summer.
Ingredients for eight
Cake base
350g Bastogne biscuits 100g melted butter
Cake batter;yte
500g strawberries pureed 300g unflavoured cream cheese 5 dl cream 2 dl sugar 1 tbsp vanilla sugar 7 gelatine leaves
For the cake:
fresh strawberries or other berries lemon balm for garnish
Peel and puree the strawberries. For the base, use a blender to crumble the biscuits and melt the butter into the mixture. Mix the biscuit base and flatten it evenly and firmly on the bottom of a loose-bottomed pan.
Soak the gelatine in cold water to soak. Bring about half a teaspoon of water to the boil in a small saucepan. When the gelatine has softened, squeeze dry and add to the boiling water, where it will melt quickly. Pour the gelatine mixture into the strawberry puree, add the sugar and the other ingredients for the cake batter and mix until smooth.
Pour the batter into the biscuit base and smooth. Put the strawberry cheesecake in the fridge to cool for about five hours. Slice some fresh strawberries or other berries and serve.
