Strawberry Cheesecake

For the strawberry cheesecake, crumble butter cookies and mix with melted butter. Line a cake pan (24 cm diameter) with plastic wrap and press the butter-crumb mixture onto the bottom of the cake pan with your fingers, then refrigerate.

Wash strawberries, chop 2/3 of them and cut the rest of the berries in half for decoration. Mix Philadelphia with powdered sugar and vanilla sugar and whip the whipped cream until stiff. Mix the gelatine with the water according to the instructions on the packet.

Then fold in the Philadelphia cream with the gelatine and the whipped cream by spatula until a creamy mass is formed. Spread one third of this mixture on the cake base, spread one third of the strawberry pieces on top, then spread one third of the cream and then another third of the strawberry pieces on top.

Smooth the last part of the cream and place the strawberries on top. Chill the strawberry cheesecake for at least 3 hours.

Preparation Tip:

If you like, you can sprinkle the finished strawberry cheesecake with a little strawberry sugar.

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