250 grams of biscuits (preferably ginger cookies ) 100g melted butter
Ingredients for the cheese filling
500g mascarpone 75 grams of sugar 4 leaves of gelatin soaked juice of half a lemon 2dl cream 100 grams of strawberries 50 grams of berry blue 50 grams of red berries pair of cherries
Place the food processor on the kitchenmachine. Put the knife in the foodprocessor and crush the cookies fine. Melt the butter in a saucepan and stir in the crushed biscuits with the butter. Place baking paper in a springform pan of 20cm. Then cover the bottom of the cookie mixture.
Method for the cream
Dissolve the soaked gelatin leaves in 4 tablespoons hot water Remove the food processor of the food processor and whisk the cream into the Bowl at the highest level with the whisk. Remove the cream from the bowl and place in a bowl. Clean the bowl clean and replace the whisk with the Beater.
Beat the mascarpone with the sugar and the juice of 1 lemon. Mix the cream underneath and the dissolved gelatin and stir briefly until smooth. Fill the tin immediately the Springform with the mascarpone mixture and put the cheesecake at least 3 hours in the refrigerator. Wash all the vegetables and cut the strawberries into quarters. Carefully release the cheesecake and top it with the fruit.
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