Strawberry cheesecake

This strawberry cheesecake is a family recipe of a dear friend of mine who kindly decided to share it with us all. This cake is a perfect example of delicacy and goodness that combines two apparently very different ingredients, but with the right processing the result is extraordinary.

Ingredients

200 gr of tea biscuits

60 gr of butter

250 ml cream

1 sachet of vanillin

200 gr of mascarpone

350 gr of cream cheese (Philadelphia)

70 gr icing sugar

2 tablespoons of sugar

50 g strawberries

Ingredients for the glaze

150 gr of strawberries

6 teaspoons sugar

1 tablespoon of water

Preparation

Chop the biscuits finely (using a rolling pin will make the task easier).

Melt the butter in a saucepan, pour it over the chopped biscuits and mix well. Place the mixture on the bottom of the pan that you will use for the cake and let it rest for an hour in the refrigerator. This will be your base. Whip the cream with the vanillin and sugar in a bowl. In another bowl, mix the cream cheese, mascarpone and sifted icing sugar. When the mixture has become a cream, add the cream and continue mixing. Now all that remains is to place the mixture on the base that you have prepared and that has rested for an hour in the refrigerator. Put the cake in the fridge for about 4 hours, so that it becomes solid. In a saucepan, put 6 teaspoons of sugar, a tablespoon of water and the strawberries cut into pieces (cut the strawberries of different sizes, some pieces must be very fine, others larger so as to create parts of different consistency in the icing). Cook everything for 15 minutes over very low heat. Decorate the surface of the cake with the remaining strawberries cut in half. Finish the decoration by adding the cooled icing on the cake.