Floating Strawberry Cheesecake
15cm round mold
100g round biscuits
30g melted butter
90g sour cream
80g strawberry purée
200ml heavy cream
10g lemon juice
150g strawberry purée
10g lemon juice
1. Line your mould with a hard baking paper.
2. Crush the biscuits until fine and add the melted butter. Put the biscuit mixture into the mould and press down until firm and even.
3. Mix the sour cream and cream cheese in a bowl.In a separate bowl combine the gelatin and milk. Place the bowl into a bigger bowl filled with boiling water, mix until the gelatin has dissolved. Add the gelatin and milk to the sour cream and cream cheese. Set side.
4. To make the strawberry purée, start by dicing the strawberries and put them into a pot. Add the lemon juice and sugar. Put it on the stove and mix until it boils. Remove from the heat and blend the mixture using a blender until fine. And add 80g of the strawberry purée to the cream cheese mixture.
5. In a separate bowl, beat the heavy cream and sugar. Pour into the cream cheese mixture and combine. Pour the cream cheese mixture into the mould and cool in the freezer for one hour.
6. To make the strawberry jelly, combine your water and gelatin. Place into a bigger bowl full of boiling water and mix until dissolved. Add the gelatin mixture to the 150 g of strawberry purée.
7. Pouring to the cool cream cheese mixture into the mould. Cool in the fridge for one hour.
8. To make the lemon jelly, combine the water and the gelatin. In a pot over high heat, combine the water, lemon juice and sugar. Mix until combined. And in the gelatin mixture and make sure that everything has dissolved. Remove from heat.
9. Remove the leaves of a few strawberries and slice in half. Place the strawberries around the mould. Fill the centre with whole strawberries.
10. Pour half of the lemon jelly over the strawberries and let it set, once set, pour the rest of the lemon jelly over and leave in the freezer until ready to eat.
11. Carefully remove the baking paper and mould.
12. Serve with fresh strawberries.