How to make
The biscuits are ground in a blender or crushed in a durable plastic bag, by rolling a rolling pin on top or a solid suitable object. Mix them with the melted butter and spread them in a cake tin with a detachable bottom with a diameter of 10″ (26 cm).
The base is leveled out and pressed with the back of a spoon to make it compact and firm. Put it in the freezer to set while preparing the cake mixture.
Heat the cream and sugar over medium heat. Add the cream cheese and beat well until a homogeneous mixture is obtained. It must not boil.
Remove it from the heat and leave it for two or three minutes, so that it is not too hot.
The gelatin is hydrated in cold water and added to the cheese mixture. It is good to follow the instructions on the package, because sometimes different brands differ in the percentage of jelly effect. Therefore, judge by the amount of mixture how much of your gelatin you will need.
The mixture is stirred very well to dissolve the gelatin and poured over the cake base.
Allow it to cool, cover it with cling film and refrigerate it for 5-6 hours or overnight, so that it can set well.
The finished cheesecake is spread with strawberry jam, or marmalade and is decorated with fresh strawberries, just before serving. When the bottom of the cake tin is detatched, go along the edges with a damp sharp knife.
An easy, classic cake that will never do you wrong and is always successful and loved.
Enjoy!
