Crunchy strawberry shortcake with cream cheese frosting
+ For the cookie base:
°200 grams of Britton shortbread or mini butter or speculoos
°80gm melted butter
+To preparing cream cheese cake:
°600g cream cheese (Philadelphia or Saint Morit)
°175 grams of sugar
°300 grams of sour cream
°200 ml of complete liquid cream
°3 tablespoons of cornstarch
°1/2 teaspoon vanilla powder or 1 tablespoon liquid
°2 tsp of lemon juice
+To prepare the strawberry coulis:
°250 gm strawberry
°55 grams sugar
°8 grams of vanilla sugar
°2 tablespoons of water
°1 tablespoon lemon juice
°Fresh strawberry for garnish
* Methods :
In a salad bowl, mix crackers (whipped into powder in a food processor) with melted and cooled butter.
Pour this mixture into a 20 cm springform pan (greased with butter and lined with baking paper) and pour the crumbs by pressing the base of the cup or the back of the spoon to form a fairly compact layer. Keep the mold in the refrigerator.
Cream cheese (take out 30 minutes before preparation) with sugar, then add cream and continue to whisk. Adding single cream and blend again on medium speed to smooth and smooth.
Beat the eggs one at a time, then add the cornstarch, lemon juice and vanilla and mix until completely combined.
Pour the cream over the prepared biscuit base and then pour it with a spoon. Cover the base of the pan with aluminum foil and place in an ovenproof dish with a little water (cooking bain-marie).
Bake in a preheated oven at 180°C for 30 minutes, then reduce the oven temperature to 150°C and continue cooking for 40 to 50 minutes.
Once cooked, turn off the oven and leave the cheesecake inside for about an hour.
Remove the cheesecake from the oven and let it cool slightly, then put it in the refrigerator overnight until the filling is firm and cool.
Prepare strawberry coulis. In a saucepan, put fresh or frozen strawberries, sugar, vanilla sugar, lemon juice and water over low heat for 10 to 15 mn, stir regularly, mashed strawberries with a fork & mix (the resulting consistency should be smooth).
Serve the cheesecake with cool strawberry cole and fresh strawberries cut in half.