Cheesecake of strawberry and cream petitsuisse with thermomix

Instructions

1. Preparation of the base
2. We put the cookies in the glass of our thermomix and program 5 seconds / speed 10
3. We add the butter that this time does not fry and we program 15 seconds / speed 7
4. In a removable mold of about 23 cm in diameter we put the cookie pressing to make a tight and uniform layer and we reserve in the refrigerator
5. Preparation of the white cover
6. We begin by moisturizing the gelatin leaves in a bowl of cold water.
7. We put the butterfly to the blades of our thermomix and mount the cream that must be very cold speed 3 / no time we look through the jar until it is mounted
8. We add the natural petit suisses and sugar and program 15 seconds / speed 3
9. Reserve in a bowl remove the butterfly and without washing put the milk and heat 2 minutes / 90 º C / speed 1
10. We put the drained gelatin and mix 15 seconds / speed 3
11. Add the rest of the milk and mix for 10 seconds / speed 3.
12. Leave to warm up for a few minutes and mix the cream with encircling movements.
13. Turn over the base and take to the refrigerator for at least one hour until it solidifies.
14. Preparation of the pink topping
15. Put the gelatin in cold water to hydrate.
16. Put the sugar and strawberries in our thermomix glass and crush 10 seconds / speed 8
17. We add the water and program 5 minutes / varoma / speed 1.
18. We put the gelatin and grind 10 seconds / speed 8
19. We reserve in a bowl and let it temper
20. Without washing the glass we put the very cold cream, the strawberry petit suisses, sugar and cheese spread and program 10 seconds / speed 4
21. Join the gelatine with winding movements and add 5 drops of colorant
22. We dump everything on top of the white layer that we have reserved in the fridge and put it back in the fridge
23. We can decorate the cake with strawberry jam on top and have our cake ready