Strawberry cheesecake

Step 1/5

• 25 g ladyfingers
• 20⅞ g butter

• bowl
• springform pan
• parchment paper
• resealable freezer bag
• rolling pin

Put ladyfingers in a resealable freezer bag and crush with a rolling pin. Melt butter and combine with the crushed cookies. Line a springform pan with parchment paper and firmly press the cookie mixture into the bottom of the pan.

Step 2/5

• 33⅓ g milk chocolate
• 100 g cream cheese
• 50 g yogurt
• ½ tbsp lemon juice

• pot
• bowl
• hand mixer with beaters
• heatproof bowl

Set up a double boiler and melt the milk chocolate in it, then spread on top of the cookie base. Combine cream cheese, yogurt, and lemon juice in a bowl and beat with a hand mixer.

Step 3/5

• 1 leaves gelatin
• 12½ g sugar
• 1⅓ g vanilla sugar
• 25 ml water

• pot
• bowl

Soak gelatin in cold water, then drain and squeeze out excess water. Heat gelatin together with sugar, vanilla sugar, and water until fully dissolved. Quickly stir into cream cheese mixture.

Step 4/5

• 58⅓ g strawberries

• cutting board
• knife

Clean and halve strawberries, setting some aside for decoration. Spread a third of the cream cheese mixture on top of the cookie and chocolate cake base, arrange strawberries on top, then finish off with the remaining cream. Refrigerate cake for at least 3 hrs.

Step 5/5

In the meantime, prepare your decorations (e.g. wash and cut flowers). Just before serving, decorate your cake to preference, take lots of photos, and enjoy with family and friends!

Enjoy your meal!