Zutaten
- 1 1/2 pack of plain biscuits1.5 pack
- 150 grams of soft butter150 grams
- 2 Dream Whip2 pieces
- 1 cup of liquid milk1 cup
- 200 grams of Philadelphia cheese200 grams
- 100 grams of cream, Almarai100 grams
- 3 teaspoons of lemon juice3 teaspoons
- 3 teaspoons of gelatin3 teaspoons
- 500 grams of strawberries500 grams
- 250 grams of sugar250 grams
- 1 tablespoon of cornstarch1 tablespoon
Schritte
- 1
In a pot over low heat, place the strawberries and sugar, remove the foam that forms on top of the mixture and add a tablespoon of lemon juice. When the mixture cools, blend it and then strain it, placing it in a container in the refrigerator.
12 MinBenötigte Werkzeuge:
Topf - 2
To prepare the cheesecake base, grind the biscuits and butter in a food processor until smooth, place the mixture in a springform pan, press evenly, and refrigerate.
5 MinBenötigte Werkzeuge:🍳Food Processor🍳Refrigerator - 3
Whip the cream with the milk and set aside. Mash the cheese separately and whip the cream separately, then mix all the ingredients together.
5 MinBenötigte Werkzeuge:
Rührschüssel - 4
Gently heat the lemon juice and then add the gelatin, stirring until dissolved.
2 Min - 5
Whip the gelatin with the cream mixture and cheese until the ingredients are well combined, then pour the mixture over the biscuit layer and smooth the surface.
5 Min - 6
Then return it to the refrigerator.
- 7
Place a cup of the prepared strawberry mixture and add the cornstarch, stirring until dissolved, then bring the mixture back to a gentle boil, cool, and pour over the cheesecake mold and return to the refrigerator. It needs 12 hours and will be ready to serve.
720 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.