Strawberries cheesecake

Ingredients:

Base (Ø 15 cm):

60 gr wholegrain biscuit @orosaiwait 40 gr ancient grain @enerzona biscuit 30 gr melted butter

Strawberries puree:

120 gr frozen strawberries 15 gr sugar 1 tablespoon honey 10 gr lemon juice 20 ml lukewarm water + 2 gr gelatine

Crème ingles:

15 gr sugar 1 tablespoon honey 2 yolks 170 ml hot milk + vanilla beans 30 ml lukewarm milk + 6 gr gelatine

Cheesy filling:

250 gr cream cheese 250 gr heavy cream + 15 gr sugar 5 gr lemon juice

Strawberries glaze:

250 gr frozen strawberries

30 gr sugar

10 gr lemon juice

30 ml lukewarm water + 1 teaspoon corn-starch

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Base: Cover your cake tin with oven proof paper. Put the biscuits in a bowl and crush them with a rolling pin or a pestle. Add the butter, mix, and place over the base of your cake tin: use a spoon to level the surface. Put in the fridge while preparing the filling.

Strawberries puree: Put in a pot the frozen strawberries, sugar, and honey over a gentle heat. Keep stirring and add the lemon juice. After 6-8 minutes remove from the heat and blend with a food mixer. Dissolve the gelatine in the water and then pour into the strawberries mix. Let it cool.

Crème ingles: Dissolve the gelatine in the milk. Whisk the yolks with the sugar, slowly pour the milk into the yolks; whisk and cook on a gentle heat until 80°C. Away from the heat, add the gelatine mix. Let it cool.

Cheesy filling: In a big bowl loosen the cream cheese with the help of a spatula. Pour in the crème ingles by passing it through a sieve. Mix with the spatula. Whisk slightly the heavy cream and sugar (do not work until stiff). Gently combine with the cheesy mix, then add the lemon juice. Put 210 gr of this mix in a bowl and add in the strawberries puree.

Pour over the base the strawberries layer. Cover with cling film and put in the freezer for 20 minutes. Add the white layer and put in the fridge overnight.

Strawberries glaze: Make the topping as the first step: after blending the strawberries bring it back on gentle heath, add the corn-starch dissolved in water and bring to boil for 2-3 minutes; pass through a sieve, let it cool and pour over the cake and put it back in the fridge for at least 30 minutes for best results.