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Cheesecake of strawberry and cream petitsuisse with thermomix

Name: Cheesecake of strawberry and cream petitsuisse with thermomix
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: for the base; 200 grams of Maria cookies; 100 grams of cold butter; for the white cover; 4 small sheets of neutral gelatin; 200 grams cold whipping cream; 4 petit suisses natural sweetened; 75 grams sugar; 200 grams of whole milk; for the pink cover; 200 grams water; 250 grams of natural strawberries; 5 sheets of gelatin; 200 grams of whipping cream; 4 petit suisses strawberry; 100 grams sugar; 200 grams spread cheese; 5 drops of red coloring

(58 votes, average: 4.48 out of 5)

16 November, 2020

This cake reminds me of my childhood, those big layers of strawberry and cream that go out of your eyes.

It is a very easy cake to make, in 3 phases, base, cream and strawberry

Cheesecake of strawberry and cream petitsuisse with thermomix

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12 ratings

Persons

Prep Time

30 minutes

Total Time

30 minutes

Cuisine Spanish

Category Desserts

Ingredients

for the base
200 grams of Maria cookies
100 grams of cold butter
for the white cover
4 small sheets of neutral gelatin
200 grams cold whipping cream
4 petit suisses natural sweetened
75 grams sugar
200 grams of whole milk
for the pink cover
200 grams water
250 grams of natural strawberries
5 sheets of gelatin
200 grams of whipping cream
4 petit suisses strawberry
100 grams sugar
200 grams spread cheese
5 drops of red coloring

Instructions

Preparation of the base
We put the cookies in the glass of our thermomix and program 5 seconds / speed 10
We add the butter that this time does not fry and we program 15 seconds / speed 7
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
Preparation of the white cover
We begin by moisturizing the gelatin leaves in a bowl of cold water.
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
We add the natural petit suisses and sugar and program 15 seconds / speed 3
Reserve in a bowl remove the butterfly and without washing put the milk and heat 2 minutes / 90 º C / speed 1
We put the drained gelatin and mix 15 seconds / speed 3
Add the rest of the milk and mix for 10 seconds / speed 3.
Leave to warm up for a few minutes and mix the cream with encircling movements.
Turn over the base and take to the refrigerator for at least one hour until it solidifies.
Preparation of the pink topping
Put the gelatin in cold water to hydrate.
Put the sugar and strawberries in our thermomix glass and crush 10 seconds / speed 8
We add the water and program 5 minutes / varoma / speed 1.
We put the gelatin and grind 10 seconds / speed 8
We reserve in a bowl and let it temper
Without washing the glass we put the very cold cream, the strawberry petit suisses, sugar and cheese spread and program 10 seconds / speed 4
Join the gelatine with winding movements and add 5 drops of colorant
We dump everything on top of the white layer that we have reserved in the fridge and put it back in the fridge
We can decorate the cake with strawberry jam on top and have our cake ready

Amount Per Serving:
Calories		1147.38 kcal
% Daily Value*
Total Fat 81.0 g		124.6%
	Saturated Fat 47.67 g	238.4%
	Trans Fat 1.41 g
Cholesterol 231.25 mg		77.1%
Sodium 576.4 mg		24%
Total Carbohydrate 88.54 g		29.5%
	Dietary Fiber 1.52 g	6.1%
	Sugars 53.02 g
Protein 28.7 g