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Strawberry Cheesecake

Strawberry Cheesecake


  • Beat the digestive cookies in a food processor until finely ground.
  • Add the melted butter and beat until completely combined.
  • Transfer mixture to a 23 cm round cake pan and spread it evenly with the bottom of a glass that is flat.
  • Refrigerate until you make the filling.

For the filling

  • In a small bowl, add the milk and gelatin sheets. Let them soak for about 5 minutes, until the gelatin softens.
  • Microwave for 30’’ at 800 Watts, until the gelatin dissolves completely and the mixture starts to bubble at the edges. You can also do this in a pot. When ready, set aside.
  • In a mixer’s bowl, add the cream cheese, sugar and salt. Beat on medium speed for 2 minutes until the mixture is nice and fluffy.
  • Gradually add the yogurt and beat for about 2 minutes until incorporated and fluffy.
  • Add the gelatin mixture, lemon juice, lemon zest and vanilla extract. Turn speed up tot medium/high.
  • Beat for 3 minutes until you have a light and fluffy mixture.
  • Pour the filling over the crust and smooth the surface with a knife.
  • Refrigerate for at least 6 hours.
  • When ready, spread the marmalade on the surface.
  • Remove from pan and serve.
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