Fresca, gustosa, cremosa, non troppo dolce. La cheesecake si avvicina al dolce perfetto per i miei gusti, soprattutto se la glassa di finitura è a base di frutta.
Ingredienti per una teglia da 30 cm (per un risultato basso, per un risultato più alto teglia da 22-24 cm):
Base:
100 g di burro
250 g di mascarpone
220 g di philadelphia
100 g di zucchero
1 dito di latte
3 fogli di colla di pesce
Procedimento:
Mettete in acqua i fogli di colla di pesce.
Unite mascarpone, philadelphia e zucchero, mescolate bene fino a ottenere una crema.
In un pentolino scaldate il latte con la colla di pesce in modo da farla sciogliere e, una volta raffreddato, aggiungetelo al composto di mascarpone e amalgamate.
Versate il composto nella teglia, sopra il fondo di biscotti, livellare e porre in frigo per qualche ora a rassodare.
Lavate le fragole, tagliatele a pezzetti e poi mettetele in una pentola insieme allo zucchero e a un cucchiaio d’acqua.
English Version – Strawberry Cheesecake
Ingredients:
Base:
200 g of Digestive biscuits
100 g butter
For the cheese cream:
250g mascarpone cheese
220 g of philadelphia cheese
100 g of sugar
1 drop of milk
3 sheets of gelatin
For the strawberries frosting:
200 g of strawberries
80 g of sugar
2 sheets of gelatin
Direction:
Blend the biscuits to reduce them to powder and mix the softened butter (not melted). Once blended the whole thing, pour them on the bottom of a springform pan and form the bottom compacting cookies. Place in the fridge and in the meantime prepare the cream.
Put the gelatin sheets in water.
Mix mascarpone, philadelphia and sugar until creamy.
In a saucepan, heat the milk with the gelatin to dissolve it and, when cooled, add it to the mixture of mascarpone and mix.
Pour the mixture into the pan, above the bottom of biscuits, level and place in the fridge for a few hours to harden.
Wash the strawberries, cut them into pieces and then put them in a saucepan with the sugar and a tablespoon of water.
Then put the gelatin in cold water.
Cook strawberries for a few minutes, until the strawberries begin to unravel and come to a boil.
At this point, turn off the fire, squeeze the gelatine and add it to strawberries. Mix well until the gelatin is completely melted.
Let cool for a few minutes and then pour on the surface of the cheesecake.
Still left a few minutes at room temperature and then put in the fridge until it is completely firm.
The ideal is to prepare the cake the day before the service.