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Strawberry cheesecake





250 oz


130 oz

Philadelphia spreadable cheese

500 oz

Fresh cream

200 oz

Icing sugar

125 oz


6 oz


350 oz

White sugar

2 spoons


2 oz

Desserts from South America

Strawberry cheesecake

Strawberry cheesecake

with gluten with fish with lactose source of C vitamins

ready in

3 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Strawberry cheesecake

The unmistakable taste of strawberries and the creaminess of this cheese mousse make it an irresistible dessert.

Strawberry cheesecake step 1

step 1

Blend the biscuits in a mixer and add the melted butter. Level the mixture on a hinged pan and place in the fridge.

Strawberry cheesecake step 2

step 2

Put the strawberries cut into small pieces in a saucepan with the sugar to boil for a few minutes, add the 2 grams of previously hydrated isinglass. (To moisten the gelatine just leave it to soak in cold water for 10 minutes)

Strawberry cheesecake step 3

step 3

In the meantime, when the strawberries get cold, whip the cream with electric whips, add icing sugar and philadelphia. Melt the 8 grams of previously hydrated fish glue on a small saucepan with a few teaspoons of water and add them to the mixture.

Strawberry cheesecake step 4

step 4

Put the cream cheese on the pan above the biscuits and level, then put in the fridge. Also add the layer of strawberries when they are well cold. Leave in the fridge for 2 hours

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