Finally a dessert! :) Today, Chef Kristjan comes out of Italy to reveal the recipe for strawberry cheescake.
Ingredients :
480 gr of Philadelphia
150 gr Ricotta
150 gr Yogurt
300 gr of cream
Lemon juice
24 gr of Gelatin (optional)
240 gr of Sugar
Strawberries For the biscuit:
150 gr Butter
1/2 teaspoon of cinnamon
300 gr of digestive biscuits Preparation :
Let’s start with the base!
Crumble the biscuits in a bowl and mix with butter and cinnamon.
Put the mixture in the bottom of a mold, you can help the back of a spoon to crush them! Place the base in the freezer for 30 minutes or in the refrigerator for one hour.
Meanwhile, soften the gelatin. Let’s go to the cream 😉 In a bowl, beat Philadelphia cheese, white sugar, adding each egg one by one until a homogeneous mixture is obtained. Add dissolved gelatin to a water bath. Pour the mixture thus obtained over the biscuits and leave to cool for at least 4 to 5 hours. Finally decorate your dessert with finely cut strawberries.
480 gr of Philadelphia
150 gr Ricotta
150 gr Yogurt
300 gr of cream
Lemon juice
24 gr of Gelatin (optional)
240 gr of Sugar
Strawberries For the biscuit:
150 gr Butter
1/2 teaspoon of cinnamon
300 gr of digestive biscuits Preparation :
Let’s start with the base!
Crumble the biscuits in a bowl and mix with butter and cinnamon.
Put the mixture in the bottom of a mold, you can help the back of a spoon to crush them! Place the base in the freezer for 30 minutes or in the refrigerator for one hour.
Meanwhile, soften the gelatin. Let’s go to the cream 😉 In a bowl, beat Philadelphia cheese, white sugar, adding each egg one by one until a homogeneous mixture is obtained. Add dissolved gelatin to a water bath. Pour the mixture thus obtained over the biscuits and leave to cool for at least 4 to 5 hours. Finally decorate your dessert with finely cut strawberries.
