Strawberry Cheesecake

I definitely recommend this dessert, especially for spring and summer. It's fresh, easy to make and very delicious. Family and friends will love it. It can be reserved in fridge for 3 days. Pictures and execution of the recipe are coming from the previous year's files but soon I promise more ideas on it! :)

For 12

Preparation 35' (totally)

Waiting 2 hours

Ingredients

30 cookies digestives

5 tbs melted butter

600 gr mascarpone cheese

500 ml cold concentrated sugar milk

2 tbs gelatine powder diluted with 6 tbs of milk.

½ tsp vanilla extract

30 γρ lemon juice

300 γρ strawberries (fresh)

3 tbs fine sugar ( used to make jams)

Make the base: Put the digestive crumbs into a bowl and pour the melted butter. Mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down onto the base to create an even layer. Chill in the fridge for 1 hr to set firmly. With the quantity of digestive and butter given, you could also cover the dish all over internally like making a tart (as seen in the picture).

Put the gelatine powder in the milk and heat a little in order to dissolve

Make the filling: Beat the mascarpone with the concentrated sugar milk until it becomes fluffy. Add the lemon juice and continue beating the mixture until fully combined.In the end add the gelatine with the milk without stopping the beating of the mixture.

Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.

Bring the cheesecake to room temperature, about 30 mins before serving.

Prepare the strawberry topping. Boil the strawberries with the sugar and the vanilla grains in a pan (at medium temperature) for 20 minutes by mixing from time to time. With this preparation you should make a red thick syrup with strawberry pieces. After 20 minutes let the mixture cool and put it in the fridge until you use it.

In case you have strawberry jam or any other fruit's, you could alternatively use it. If your don’t like strawberries you could use cherry jam or cherry coulis by preparing it in the same way. The only thing is that you will add a little more sugar and instead of 3 tablespoons use 5 tablespoons.

Initial recipe with a few changes by Alexia Alexiadou

Preparation and photographs by Les Delices d' Eleni (under new name L'atelier sucré d' Eleni)