Strawberry and cream petitsuisse cheesecake with thermomix

Preparation of strawberry and cream petitsuisse Cheesecake cake with thermomix

1. foundation preparation
2. We put the cookies in the glass of our thermomix and program
3. 5 seconds / speed 10
4. We add the butter that this time is not cold and we program
5. 15 seconds / speed 7
6. Place the biscuit in a removable mold about 23 cm in diameter, pressing to make a tight and uniform layer.
7. and reserve in the fridge
8. White couverture preparation
9. We start by hydrating the gelatin sheets in a bowl of cold water.
10. we place the butterfly to the blades of our thermomix and mount the cream that must be very cold
11. speed 3 / no time
12. we look through the mouth until it is assembled
13. Add the natural petit suisses and the sugar and program
14. 15 seconds / speed 3
15. reserve in a bowl
16. we remove the butterfly and without washing we put the milk and heat
17. 2 minutes / 90ºC / speed 1
18. we put the drained gelatin and mix
19. 15 seconds / speed 3
20. Add the rest of the milk and mix
21. 10 seconds / speed 3.
22. Let cool for a few minutes and mix the cream with encircling movements.
23. Pour over the base and refrigerate for at least an hour until solidified.
24. Preparation of the pink coverage
25. We put the gelatin in cold water to hydrate.
26. We put the sugar and the strawberries in our Thermomix bowl and crush
27. 10 seconds / speed 8
28. We add the water and program
29. 5 minutes / varoma / speed 1.
30. We put the gelatin and grind
31. 10 seconds / speed 8
32. Reserve in a bowl and let it temper
33. Without washing the glass, add the very cold cream, the strawberry petit suisses, the sugar
34. and the spreadable cheese and we program
35. 10 seconds / speed 4
36. Join the gelatin with enveloping movements and add 5 drops of food coloring
37. We pour everything on top of the white layer that we have reserved in the fridge and put it back in the fridge
38. We can decorate the cake with strawberry jam on top and we will have our cake ready