- Strawberry cheesecake
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
- STEP 7
- STEP 8
Ingredients
| 800g | Strawberries |
| Base: | |
| 160 g | of finely chopped dry biscuits |
| 100 g | of melted butter room temperature |
| 10 g | of peach jam |
| filling: | |
| 350 g | of cream cheese |
| 120 g | of icing sugar |
| 150 g | of Greek yogurt |
| 150 g | of whipped cream |
| 1 | orange zest |
| ½ | orange juice |
| 4 g | of food gelatine |
| glazing: | |
| 50 g | of water |
| 10 g | of lemon juice |
| 50 g | of sugar |
| 5 g | of food gelatine |
| decoration: | |
| 600 g | of Melinda strawberries |
Preparation
40 minutes
Servings
8
Difficulty
Easy
Try our recipe for the strawberry cheesecake: nice to look at, delicious to eat, it will give you all the freshness of our Trentino strawberries.
Strawberries Melinda
Freshness from Trentino
Required
800g
Scented, juicy and round. Inside all the natural freshness of the wonderful territory where they are grown.
Ingredients
| 800g | Strawberries |
| Base: | |
| 160 g | of finely chopped dry biscuits |
| 100 g | of melted butter room temperature |
| 10 g | of peach jam |
| filling: | |
| 350 g | of cream cheese |
| 120 g | of icing sugar |
| 150 g | of Greek yogurt |
| 150 g | of whipped cream |
| 1 | orange zest |
| ½ | orange juice |
| 4 g | of food gelatine |
| glazing: | |
| 50 g | of water |
| 10 g | of lemon juice |
| 50 g | of sugar |
| 5 g | of food gelatine |
| decoration: | |
| 600 g | of Melinda strawberries |
Preparation
40 minutes
Servings
8
Difficulty
Easy
STEP 1
Base: mix the biscuits with the melted butter and jam.
STEP 2
Press the biscuit crumble on the bottom of a Ø 20 cm springform pan and chill in the fridge for 30 minutes.
STEP 3
Filling: soften the food gelatine in cold water, drain excessive water and melt it in very hot orange juice.
STEP 4
Mix the cream cheese with the yogurt and sugar, then add the orange juice and the orange zest. Whip the cream and add to the filling mix. Spread the filling over the base and chill in the fridge.
STEP 5
Glazing and finishing: clean the strawberries.
STEP 6
Blend the strawberries with the sugar, water and lemon juice.
STEP 7
Sieve the liquid, then slightly heat the purée and add the food gelatine drained from excessive water. Let the mix chill in the fridge without becoming hard. Pour over the cheesecake.
STEP 8
Set the cheesecake in the fridge again for 3-4 hours. Eliminate the mobile circle and decorate with strawberries.
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