Strawberry Cheesecake with cream cheese and whipped cream

Directions

• Step 1 Crush the cookies to a fine powder and mix with melted butter. Now spread the cookie base evenly on the bottom of your mold.then put it in the refrigerator
• Step 2 Mix the cream cheese with 95g sugar until creamy. If you use 10g of gelatin leaves like I did, put the leaves in ice cold water for 10 minutes. Squeeze the water out and put them in a small glass or bowl and pour very hot water over them. The water should be just above the gelatin and it must be fully dissolved in the water before you add it to the cream cheese mixture.
• Step 3 After adding the gelatin, add the lemon juice and the vanilla. Mix everything well. Now whip the cream until stiff, it doesn’t have to be completely stiff, but a creamy consistency. Now mix everything well.
• Step 4 Take the cake base out of the fridge and cut about 8 strawberries in the middle, depending on the size of your cake tin/ring, it can be more or less. Place the strawberry halves with the inside against the edge of the mold. Do this once around the perimeter of the mold. Now fill 1/3 of the cheesecake mixture into the mold, enough so that 0.5cm of the strawberry heads are still visible. Now spread 5-6 whole strawberries in the center of the cake and then pour the rest of the cheesecake mixture over them. Make sure that everything is evenly covered.
• Step 5 You can now put the cake in the fridge for 1 hour. Now put 5g gelatin in ice cold water.
• Step 6 The remaining strawberries you now cut into small pieces and put them in a saucepan, now add 50 g sugar and let them boil. The strawberries should now have become liquid. So that we get a fine puree, we have to put them into a blender. If the strawberries have been finely pureed, you can put them back into the pot or into a separate bowl. It is important that the strawberry puree is still very hot, because we now add the gelatin and let it dissolve. For a more intense red color, you can add a few drops of food coloring here as desired.
• Step 7 Take the cake out of the fridge after 1 hour, let the cooked strawberry puree cool for 5 minutes before pouring it on the cheesecake. Make sure that everything is well and evenly distributed.
• Step 8 Now put the cake in the fridge for at least 5 hours, ideally overnight.