Strawberry Cheesecake
Strawberry Cheesecake is the perfect cake to complete a nice dinner! Follow these steps and enjoy this sweet treat.
3 hr
Instructions
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Melt Emborg Salted Butter in a saucepan, remove it from the heat and crush the biscuits into the butter.
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Place the biscuit mixture into a springform cake tin dish and press it down well.
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Place half of the gelatine sheets in cold water for about 10 minutes.
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Chop the chocolate for the mousse into small pieces and melt it over a water bath.
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Whisk the sugar and eggs until fluffy and sugar is dissolved, out 6 minutes. Then mix Emborg Cream Cheese in together with the lime zest.
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Remove the gelatine from the water and melt it in another bowl with lime juice over the water bath.
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Mix the cooled chocolate into the egg mixture. Then, whip Emborg Whipping Cream until it is firm.
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Add the gelatine to the egg mixture and gently fold in the whipped cream. Pour the mousse over the biscuit base and level the top surface with a spatula.
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Leave it to cool in the fridge for a few hours.
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Soak the remaining gelatine for approximately 10 minutes.
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Heat half of the strawberry juice in a pot. Take the gelatine out of the water and melt the gelatine directly in the warm strawberry juice.
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Add in the rest of the strawberry juice, give it a quick stir to combine, then pour over the set cheesecake - cool for at least 3 hours in the fridge.
Bon Appétit!
Tips: To cut a chilled cheesecake cleanly, heat a thin, sharp knife under hot water, wipe it dry, and clean it between each cut. This ensures smooth, even slices without dragging crumbs or filling.
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