Strawberry Cream Cheese Cake

Ingredients

• 125 g cookies
• 125 g butter
• 500 g cream cheese
• 400 ml whipping cream
• 8 sheets white gelatin
• 40 ml strawberry liqueur
• 125 g sugar
• 200 g strawberries
• 750 g strawberries

Instructions

1. 1.

   For the base, place the cookies in a freezer bag and crush them with a rolling pin. Mix the room‑temperature butter with the crumbs, spread the dough evenly on the bottom of a springform pan and press firmly.

2. 2.

   For the filling, wash, trim and puree the strawberries, then strain through a sieve. Stir in sugar and cream cheese until creamy. Soak gelatin in cold water, squeeze out excess liquid, then warm it with strawberry liqueur until dissolved. Fold two tablespoons of the cream cheese mixture into the gelatin, then stir into the entire cream. Fold in stiffly whipped cream. Spread the mixture over the cookie base, smooth the top and refrigerate for at least 4 hours.

3. 3.

   To garnish, wash and trim the strawberries, halve half of them, puree the rest and strain through a sieve. Carefully remove the cake from the ring before serving, place it on a plate and garnish with the halved strawberries and strawberry sauce.