From the series "let us be tempted by the sins of gluttony", today we will prepare a super greedy and irresistible strawberry cheesecake, in the cold version, therefore from the fridge. The original recipe of the cheesecake has been around the world even if the land of origin is still uncertain: if some sources believe that this dessert was formulated for the first time in Greece, others are convinced that the cheesecake was born in Great Britain. .The homeland does not matter: the fact is that when the cheesecake landed in Italy, it immediately met with resounding success. So let's get to work immediately and delight the palate with this delicacy.
Video of the Recipe
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Identity Card of the Recipe
- 229 KCal Calories per serving
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Ingrediants
For the base
- 120 g of dry biscuits
- 50 g of butter
For coverage
- 5-6 mint leaves
- 200 g of strawberries
For the cream cheese
- 200 g of fresh ricotta
- 125 g of mascarpone
- 200 g of strawberries
- 200 g of spreadable cheese
- 5 sheets (10 g) of isinglass
- 100 g of powdered sugar
Materials Needed
- Hinged or ring pan with a diameter of 18 or 20 cm
- Bowls of different sizes
- Frying pan
- Rolling pin to mince the biscuits
- Nylon bag
- Immersion mixer
- Becker or high-sided container
- Food cutting board
- Sharp knife
- Spoons
Preparation
- Start preparing the dessert with the base of butter and biscuits. Gently melt the butter in a small pan. Meanwhile, pour the biscuits into a nylon bag and chop them coarsely with a rolling pin.
Alternatively
Those who want to obtain a finer grain of the biscuits, can grind them in the electric blender.- Pour the biscuits into the pan with the butter and mix everything with a wooden spoon.
- Distribute the mix of biscuits and butter inside a hinged pan (or in a ring) with a diameter of 18 cm (or 20 cm to obtain a wider but lower cheesecake).
Did you know that
If you choose a hinged pan, you need to line the base with baking paper; by choosing the ring, instead, it will be sufficient to place it directly on the serving dish.- Mash the cookie mix with the back of a spoon to get a homogeneous base.
- Place the pan in the fridge to harden.
- Meanwhile, prepare the cream cheese and strawberries. First, soak the gelatin in cold water.
- Wash the strawberries, dry them with a soft cloth and remove the inedible parts. Cut one part into small pieces (about 150g) and pour the strawberries into a beaker: blend everything with the immersion mixer until it forms a sauce.
- Mix the mascarpone, the spreadable cheese and the ricotta with the icing sugar, until a homogeneous cream is obtained. Add ¾ of the pureed strawberries and continue mixing.
- Pour the remaining strawberry smoothie into a frying pan and, when hot, add the softened isinglass well squeezed out of the water.
- Pour the mixture into the cream cheese and strawberries.
- Remove the mold from the fridge, which will have solidified in the meantime. Cut 5-6 strawberries in half, lengthwise and arrange them neatly along the sides of the mold, then pour all the cream cheese.
- Let the cream solidify again in the fridge for at least a couple of hours.
- When the cake has cooled down, gently remove the ring and decorate with the remaining strawberries (about 200 g) cut into slices and a few mint leaves.
Alice's comment - PersonalCooker
But you don't have a mouth watering? Eh, yes: in addition to being exquisite, this cheesecake is really exciting and spectacular because even the eye wants its part. You can have fun enriching your dessert with your favorite fruit: I also recommend it with peaches and cherries!
And don't miss the cheesecake by the glass with strawberries and dove!Nutritional values and Health Comment on the recipe
Strawberry Cheesecake is a rather caloric cold dessert. It provides significant quantities of carbohydrates (simple and complex), few proteins (with high biological value) and many lipids. NB. For lack of data it was not possible to investigate the prospect of fats but it is conceivable that it would turn in favor of saturated ones and would highlight a high quantity of cholesterol. The average portion of Strawberry Cheesecake equals about 30-60g, for a total of 70-140kcal.
