Pokemon Platinum No Bag?

Cheesecake Strawberry

... After weeks in the eyes delight in the various food-blogs chock-full of recipes Cheese, I wanted to try one too! :-) It 's a dessert that I like a lot, because it' s fresh and delicate at the same time, but especially ... 'cause I still have the indelible memory of the legendary Lemon Cheese tasted in Ireland: a delicacy !! ^ _ ^ so ', I found this recipe on to me Kitchen, a site where more' and more 'times I've downloaded a lot of little things really easy and delicious ... Well, as a first experiment, not 'came too bad, the only thing I did turn up a little' nose and 'was the use of eggs (raw) which, in my opinion, I could also avoid .. . cmq, here is the original recipe 'base', while I write the doses that I used to cake with a hook opening 26- (and with the addition of strawberries in the compound):

For the bottom of the biscuits:

• 1 packet of digestive biscuit crumbs 100g butter
• 2 teaspoons liquid honey (I did not have golden syrup)

For the filling:

• 4 eggs 200 g sugar 400 g cheese
• 'Creamy' (type Galbani)
• 500 g of strawberries (with 300 g blend)
• 1 / 2 liter of whipping cream
• 1 lemon peel grated
• 4 sheets gelatina
• 1 pizzico di sale

Preparazione x la base: ho sciolto il burro assieme al miele e ho aggiunto i biscotti facendoli ben amalgamare. Ho distribuito l'impasto sul fondo della tortiera ricoperta con carta da forno (incastrata nel cerchio!) e ho compattato per bene l'impasto di biscotti con il dorso di un cucchiaio. Ho messo in frigo per circa 1 oretta.

Per il ripieno: con le fruste elettriche ho lavorato bene tuorli e zucchero fino a farli diventare una crema chiara, ho unito la ricotta, la scorzetta del limone e le fragole frullate( ATTENZIONE A NON FRULLARLE TROPPO ALTRIMENTI VI DIVENTA UN SUCCO DI FRUTTA COME E' Happened to me! + + lol). In the meantime I put the gelatin in cold water to soften x 5 minutes, I then dissolved in a small saucepan over low heat with a tablespoon of cream and I joined the ricotta mixture and strawberries, stirring quickly. I mounted the egg whites with a pinch of salt, I have the dough together, same with the cream. I then mixed up with a spoon to prevent egg whites and cream 'remove'! :)
I poured the mixture on the bottom of biscuits, level at the center and sides, and I put everything in the refrigerator for 6 hours. Before serving, I decorated with the remaining strawberries!