The creamy texture and lovely look of this strawberry cheesecake will get you the best compliments ! French Strawberries are super sweet and are a perfect match to this great summer recipe.
Ingredients For
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200 g
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x 3
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125 g
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x 6
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700 g
Preparation
1
Start by melting the butter. Break the Petit Beurre cookies down into a fine crumb, using a pestle and mortar or a blender. Add the melted butter.
2
Tip the mixture into a cake ring, placed on a sheet lined with baking parchment. Press the mixture down firmly so that the whole surface is even; you can use the base of a glass to help you with this.
3
Soak the gelatin sheets in cold water.
4
Separate the egg yolks and whites. Whisk the egg yolks with the sugar until the mixture turns white.
5
Mix the cheese and the cream together in a bowl. Slice the vanilla pod in two lengthwise and remove the seeds. Add them to the cheese mixture.
6
Wring the gelatin sheets to remove excess water, then melt them in 2 spoonfuls of hot water. Add them to the cheese mixture and mix thoroughly. Set aside.
7
Whisk the egg whites until they form stiff peaks.
Gently incorporate them into the mixture.
8
Wash and hull the strawberries, then cut them lengthwise. Arrange a dozen of them around the edge of the ring. Pour the mixture over the top. Place some more strawberries in the center. Keep a few for decoration.
9
Smooth and even out the surface. Chill for at least four hours.
When it is time to serve your cheesecake, pass a thin knife blade around the cake ring if needed, and gently remove it. Decorate with the remaining strawberries.
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