Gaby had been sending me pictures of the strawberry cheesecakes she made lately for various occasions, making my mouth water, so in the end I asked her for the recipe and made a strawberry cheesecake myself. Mine is a lighter version of the original and it was a great success with husband and son, so I'm writing down the recipe, as I improvised it yesterday:
For the biscuit layer
- 150 g biscuits
- 75 g melted butter
For the cheese cream layer
- 100 g cheese cream
- 400 g sour cream
- 50 g milk
- 120 g sugar
- 2 eggs
- a pinch of salt
For the strawberry layer
- 500 g strawberries
- 1 pack red cake glaze
- 30 g sugar
- 200 g water
Grind the biscuits, stir in the melted butter and transfer the biscuit mixture into a cake form. Compact the biscuit layer with the bottom of a glass and leave to cool in the fridge for a few minutes.
Meanwhile prepare the batter for the cheese cream layer. Pour it over the biscuit layer and place the cake form in a preheated oven and bake at 175C for one hour. After the cake is baked, leave it to cool completely for a couple of hours.
Cut the strawberries into slices and arrange them tile-like on top of the cake. Prepare the cake glaze - mix the powder glaze with the sugar, add the water and cook on the hot plate until it thickens. Leave it to rest for one minute, then spread it on top of the strawberries with the help of a silicon brush.
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