Strawberry and cream petit suisse cheesecake with thermomix
This cake reminds me of my childhood, those big layers of strawberry and cream that you can see.
It is a very easy cake to make, in 3 phases, base, cream and strawberry.
Ingredients to make cake Cheesecake petit suisse strawberry and cream with thermomix
For the base
200 grams biscuits Maria
100 grams cold butter
For white coverage
4 small neutral gelatin sheets
200 grams cream mount cold
4 sugary natural petit suisses
75 grams sugar
200 grams whole milk
For pink coverage
200 grams water
250 grams of natural strawberries
5 sheets of gelatin
200 grams cream to ride
4 petit suisses strawberry
100 grams sugar
200 grams cheese spread
5 droplets red coloring
Cheesecake preparation of petit suisse strawberry and cream with thermomix
Preparation of the base:
We put in the glass of our thermomix cookies and program
5 seconds / speed 10.
We add the butter that this time does not cool and we program
15 seconds / speed 7.
In a removable mold of about 23 cm in diameter we place the biscuit pressing to make a brown and uniform layer and reserve in the refrigerator.
Preparation of white coverage:
We started by hydrating the gelatine leaves in a bowl of cold water. We put the butterfly to the blades of our thermomix and assemble the cream that must be very cold
speed 3 / without time.
We look for the mouth until it is mounted. We add natural petit suisses and sugar and program
15 seconds / speed 3
We reserve in a bolquitamos the butterfly and without washing we put the milk and warm
2 minutes / 90ºC / speed 1.
We put the gelatin drained and mix
15 seconds / speed 3.
Add the rest of the milk and mix
10 seconds / speed 3.
Allow to temper a few minutes and mix in the cream with enveloping movements.
Dump on the base and bring to the refrigerator a minimum hour until it solidifies.
Preparing the pink coverage:
We put the gelatin in cold water to hydrate. We put the sugar and strawberries in our glass of thermomix and crush
10 seconds / speed 8.
We add the water and program
5 minutes / varoma / speed 1.
We put the gelatin and crush
10 seconds / speed 8.
We reserve in a bowl and let that temple. Without washing the glass we put the cream very cold, the strawberry petit suisses, the sugar
and the cheese spread and we program
10 seconds / speed 4.
Join the gelatin with enveloping movements and drop 5 drops of dye. We pour everything over the white layer that we have reserved in the fridge and put it back in the fridge.
We can garnish the cake with strawberry jam above and we will have our cake ready.