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Ingredients
For the base
250 gr. biscuits
120 gr . cow butter, melted
For the cream
600 gr. Philadelphia cheese
60 gr. castor sugar
20 gr. cow butter
200 gr. cream 35 % fat
For coating
500 gr. Strawberry Jam ( click here to see the recipe )
2 tablespoons water
Directions
For the biscuit base
Beat in a blender the cookies until they become powder. Add the melted butter and beat together. Put a hoop on a baking sheet with parchment paper and pour the mixture there. Spread in with your hands across the surface, to make it as compact as possible. Bake in preheated oven at 180 for 10 minutes. Take it out and let it cool .
For the cream
In bowl of mixer, beat butter and cream cheese with sugar . Add the cream and continue beating until all materials are combined and you have a smooth cream. You may do this by hand but requires enough strength and perseverance. Pour the mixture over the biscuit crumb, flatten the surface with a spatula , cover with foil and put the cake in the refrigerator for about 1-2 hours.
For the topping
In a bowl mix the jam with the water to make it more fluid . Once the cheesecake has cooled thoroughly, remove from refrigerator and cover the surface with the jam mixture. You may either garnish with strawberries or berries .
