Stracciatella cheesecake

Ingredients

Directions

1. 1

   Melt the butter in a small pot and let it cool down a little. Finely crumble 75 g Amarettini and sponge fingers in the universal chopper. Mix the crumbs with the butter. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Pour the crumb mixture into the form and press flat to form a smooth base. Pull up an approx. 1 cm high rim.

2. 2

   Chill for about 30 minutes. Soak gelatine in cold water. Mix cream cheese, sour cream, vanillin sugar and sugar. Squeeze the gelatine, dissolve carefully. Stir in 2 tablespoons of cream, then stir everything into the remaining cream. Whip cream until stiff. Set aside 1 tablespoon of chocolate rolls for decoration. Fold the cream first, then the chocolate rolls into the cream. Pour onto the base and smooth it down. Chill for at least 3 hours. Wash, clean and slice the strawberries. Pass the jelly through a sieve.

3. 3

   Fold the cream first, then the chocolate rolls into the cream. Pour onto the base and smooth it down. Chill for at least 3 hours. Wash, clean and slice the strawberries. Pass the jelly through a sieve. Put it in a small piping bag. Remove the cake from the tin. Decorate with strawberries, 25 g Amarettini, strawberry jelly and chocolate rolls set aside