INGREDIENTS FOR THE GROUND-DRIED SWEET BISCUITS:
300gGESCHMELZTE BUTTER:
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150gFOR THE FILLING PHILADELPHIA CHEESE:
500gMELTED CREAM:
200gFRISCHE STRAWBERRIES: 200gPULVERZUCKER:
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70gVANILLAEXTRAKT: 1 TeelöffelGELATINBLÄTTER:
6gZUM VERZIERENKRAUTENBEEREN:
200gPREPARATIONThe biscuits in a blender until they look like flour. Add the melted butter and blend for a few moments longer. Pour the crumble mixture into a circular shape lined with parchment paper, 22 centimeters in diameter. Press down well with the back of a spoon to evenly distribute the crumble. Leave to harden in the fridge for 30 minutes. In the meantime, prepare the cream; in a large bowl, whisk together the ricotta cheese and granulated sugar. Puree the strawberries with an immersion blender. Strain the strawberry puree and add to the ricotta cream. For an extra smooth effect, stir in the cream cheese and strawberries with a hand blender. You will need a smooth, pale pink cream.Whip the cream with an electric whisk until stiff. Add the cream to the ricotta cream, stirring gently up and down to prevent it from falling apart. You will need an airy, frothy cream.Soak the gelatin in cold water for 10 minutes, then squeeze it out and dissolve it in a few tablespoons of slightly warmed cream. Stir to melt, let cool and then add to the ricotta and strawberry cream.Pour the cream over the cookie base, smooth it out and place in the fridge for 4-6 hours. After this time, the cream will be firm and you can decorate the strawberry cheesecake with fresh strawberries on the surface. Store the cheesecake in the refrigerator until ready to serve.