Strawberry cream cheese cake

Name: Strawberry cream cheese cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter; 200 g Ladyfingers; 1/2 pack Lemon-flavoured Jell-O; 125 g Sugar; 600 g Strawberries; 1 TABLESPOON Lemon juice; 100 g Double cream cream cheese; 2 packages Vanillin sugar; 3 (à 200 g) Cup of whipped cream; 1 package Cream stabiliser; 1-2 TABLESPOONS crushed pistachio kernels

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter
200 g Ladyfingers
1/2 pack Lemon-flavoured Jell-O
125 g Sugar
600 g Strawberries
1 TABLESPOON Lemon juice
100 g Double cream cream cheese
2 packages Vanillin sugar
3 (à 200 g) Cup of whipped cream
1 package Cream stabiliser
1-2 TABLESPOONS crushed pistachio kernels

Directions

1
Melt the butter. Crumble the sponge finger finely and mix with the butter. Place a springform pan rim (26 cm Ø) on a cake plate. Sprinkle the crumb mixture into the ring, press it on and put it in a cool place. In the meantime, mix the jelly powder and 1/4 litre of cold water in a pot and let it swell for about 5 minutes. Add 50 g sugar and heat while stirring, but do not let it boil!
2
Put the jelly in a cool place. Wash and clean the strawberries and, except for 8 small strawberries for decoration, cut them into cubes. Puree 125 g strawberry cubes and lemon juice. Mix cream cheese, remaining sugar and 1 sachet of vanilla sugar until creamy. Whip 450 g cream and cream firmer until stiff. As soon as the jelly begins to gel, gradually stir into the cream cheese cream. Fold in 3/4 of the cream. Divide the cream and stir the strawberry puree into one half. Chill for about 10 minutes. In the meantime, fold the remaining cream into the light cream and leave to stand at room temperature. Fold the strawberry pieces into the strawberry cream and spread on the crumb base. Refrigerate again for about 10 minutes.
3
Divide the cream and stir the strawberry puree into one half. Chill for about 10 minutes. In the meantime, fold the remaining cream into the light cream and leave to stand at room temperature. Fold the strawberry pieces into the strawberry cream and spread on the crumb base. Refrigerate again for about 10 minutes. Then carefully spread the light cream over the strawberry cream. Put the cake in a cool place for about 4 hours. Whip the remaining cream and vanilla sugar until stiff. Cut the rest of the strawberries into slices. Remove the cake from the edge of the springform pan with a knife. Decorate with cream tuffs, strawberries and pistachios. Makes about 16 pieces
4
Put the cake in a cool place for about 4 hours. Whip the remaining cream and vanilla sugar until stiff. Cut the rest of the strawberries into slices. Remove the cake from the edge of the springform pan with a knife. Decorate with cream tuffs, strawberries and pistachios. Makes about 16 pieces