Strawberry Cheesecake

** How to make strawberry cheesecake:

Bring on an electric mixer, and place the biscuits with the butter in it, until the aggregate is whisked until the biscuits have taken up the butter and the biscuits are very smooth.

Take a serving tray or cheesecake tray, put the biscuits in it, prepare the biscuits well with the palm of your hand inside the tray or tray, then put them in the refrigerator for about half an hour.

Then we mix the cheese with the fizzy cream and vanilla until we get a completely thick aggregate, then we raise the gelatin with 1/4 cup of boiling liquid water and put it on this pile and mix it again with the addition of a small amount of white sugar, then pour it over the biscuits and spread the It is then placed back into the refrigerator until it hardens well for about hours.

Gently dissolve the jelly in one and a half cups of warm water, then load in one and a half cups of bloodless water and continue to stir.

Finally, pour the jelly mixture over the cheesecake pan until the final layer is formed, then refrigerate the jelly mixture for about 3 hours or until the mixture sticks well, then serve without blood.

** Tips for an exceptional cheesecake :
The cheese should be at room temperature and now no longer refrigerated so it mixes well with the ingredients, and to make sure there aren’t any lumps that don’t melt inside the aggregate.
We can use any cream cheese, but usually hard cheese is preferred over cream cheese or spreadable cheese.
You can also use any form of biscuit, but it is best to use a biscuit daily.
Entries can be changed to any box type you prefer.

Enjoy !