Strawberry cheesecake with
– a speculoos biscuit,
– a preparation for cheesecake,
– strawberry compote,
– slices of strawberries.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatine
– Rolling pin
Ingredients
Speculoos and butter base
140g speculoos40g butter90g melted butter
Preparation for cheesecake180g Philadelphia90g cottage cheese25g caster sugar10g single cream4g gelatine
Strawberry compote125g strawberries20g caster sugar2g pectin NH
The recipe
Serves 4
Speculoos and butter base140g speculoos40g butter90g melted butter
Place the biscuits in a freezer bag and crumble them using a rolling pin.
Empty the crumbled biscuits into a bowl. Add the melted butter. Mix well. Place the pastry frame on a flat surface. Pour the biscuit evenly over the bottom and sides of your frame and press it down well using the back of a spoon. Chill for a few minutes.
Strawberry compote150g strawberries20g caster sugar2g NH pectin
Place the diced strawberries in a saucepan. Cook over a low heat, stirring occasionally to prevent the mixture sticking to the bottom of the pan. Increase the heat, add the sugar and pectin mixture and cook for 2 minutes. Turn off the heat, set aside to cool slightly and pour into your frame. Place in a cool place.
Preparation for cheesecake180g Philadelphia90g cottage cheese25g caster sugar10g single cream2g gelatine
Place the gelatine in a bowl of cold water. Pour 10g of liquid cream into a small bowl and heat in the microwave. Add the gelatine, wrung out and softened. Leave to cool slightly. Pour the Philadelphia, fromage blanc and caster sugar into a bowl. Mix with an electric mixer. Add the liquid cream and warmed gelatine mixture. Pour over the biscuit. Leave a little room (5mm) for the strawberry slices.
Leave to set in the fridge for at least two hours. Add slices of strawberries on top.
I decorated it with a few flowers.
