2

6(18cm)



200g
() 250g
100ml
100g
50g
1
10g
3


500ml
15g
60g


100g
80g

() 15


1.30

2.600W20

3.

4.3

5.(4)

6.2

7.(6)3

9.(5)(7)3

10.

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Strawberry Cheesecake
Servings: 6

INGREDIENTS
100 grams biscuits
80 grams unsalted butter, melted
10 grams gelatin
500 milliliters plus 3 tablespoons water, divided
200 grams fresh strawberries, stems removed, plus more, halved, for topping
250 grams cream cheese, softened
100 milliliters heavy cream
100 grams yogurt
110 grams sugar, divided
1 tablespoon lemon juice
15 grams agar

PREPARATION
Place the cookies in a zip-top bag and crush with a rolling pin or a wooden spoon until broken into fine crumbs.
Transfer the cookie crumbs to a medium bowl. Add the melted butter and mix well.
Press the crust into an even layer in a 18-centimeter (7-inch) springform pan. Chill in the refrigerator for 30 minutes.
In a small bowl, combine 3 tablespoons of water and the gelatin and mix well. Set aside.
Add the strawberries to a blender and blend on high speed until pureed.
Add the cream cheese, heavy cream, yogurt, 50 grams of sugar, the lemon juice, and gelatin to the blender and blend until smooth.
Pour the cream cheese mixture over the chilled crust and refrigerate for 3 hours.
In a small bowl, combine the agar and remaining 60 grams of sugar.
Add the remaining 500 milliliters of water in a small pot, then add the agar mixture and stir to dissolve. Bring to a boil over high heat, then reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
Move the pan to the ice bath and chill for 3 minutes, stirring occasionally.
Arrange the halved strawberries on top of the cheesecake. Pour the agar mixture over the strawberries and refrigerate for 3 hours, until the cheesecake is set.
Release the springform, then slice and serve.
Enjoy!