Ingredients for 12 servings
- 150 g butter cookies
- 100 g melted butter
- 250 g Philadelphia
- 250 g soft curd cheese
- 100 g granulated sugar + 90 g for baked strawberries
- 10 g gelatin (sheets)
- 150 g whipping cream
- 1 piece vanilla pod
- 90 g egg yolk
- 500 g strawberries
Preheat the oven to 140 °C. Arrange the strawberries in a baking dish, sprinkle with sugar, and bake for a quarter of an hour until they soften and release juice. Remove from the oven and set aside.
Crush the cookies finely and mix with the melted butter to form a firm mass.
Line a 22 cm diameter cake tin with baking paper. Press the prepared cookie mixture evenly into the tin and chill.
Mix the cheese with the curd cheese and half of the sugar. Soak the gelatin in cold water and let it swell. Whisk the remaining sugar with the egg yolks and the seeds from the vanilla pod over a hot water bath into a thick foam (the temperature should be about 65 °C). Remove from heat and stir in the swollen gelatin, squeezed of excess water. Then mix the gelatin mixture into the cheese with the curd cheese and mix well. Finally, gently fold in the cream whipped to stiff peaks.
Pour the finished filling into the cake tin with the unbaked crust. Place in the refrigerator and let set for at least 3 hours. Once set, remove from the cake tin.
Serve with baked strawberries.
