Sunday Flavors

CHEESECAKE, A SUMMER CAKE

Cheesecakes are made normally from soft fresh chesses with other ingredients such as sugar, eggs, flour, condensed milk or cream. Typically, the base is a crust made from pastry, cookie, digestive biscuit or similar. British cheesecakes are usually creamy with a biscuit base and a top were you can find a large variety of flavors and ingredients. To decorate the top of the cake, you can use chocolate, red fruits, gelatin, jam or other ingredients of your choice. Feel free to create your own cheesecake recipe.
This is just one more variation of a creamy cheesecake, a bit fancy but very attractive because of its colorful look. Hope you like it.

YOU WILL NEED:
30 cm / 12 inch diameter springform cake tin (with loose base);
250 gr / 8 ¾ oz of digestive biscuits, smashed (enough to make a base with 5 mm / 0.2 inches);
50 g / 1 ¾ of butter, melted;
1 condensed milk can;
250 ml / 8 ¾ oz of cream;
200 gr / 7 ¼ oz of strawberry or plain cream cheese (I use 1 box of Philadelphia);
Freshly squeezed juice of 1 lemon;
2 small gelatin bags, flavored (I use red fruits flavor);
Red fruits of your choice.

METHOD:
Grease lightly the springform cake tin with vegetable spray;
Smash up the digestive biscuits and mix it with melted butter to form a base inside of the cake. Use a glass bottom to make it plane or simply do it with your hands;
Leave it in the refrigerator for 30 minutes;
Dissolve one gelatin bag in 50 ml / 1 ¾ fl oz of boiling water and let it cool down;
Beat cream at medium speed until cream starts to thicken;
Add condensed milk and cream cheese, mixing it very well;
Add cold gelatin and lemon juice and mix once more;
Pour all mix into the cake tin and make it plane with a spatula;
Leave it in the refrigerator for at least 3 hours;
Dissolve the other gelatin bag in 250 ml / 8 ¾ fl oz of boiling water and leave it to cool in the refrigerator for 15 to 20 minutes (must be cold but not starting to solidify)
Decorate the cake with red fruits and pour over it, very gently, spoon by spoon, the cold gelatin;
Leave it in the refrigerator until became solid.
When you decide to serve it, leave the cheesecake out of the refrigerator for 10 minutes before you open the tin to remove the rim.