Cheesecake with strawberry jelly

The layers: We start by separating the three eggs, making sure no yolk remains in the whites, as they need to be whipped to a foam. In a bowl, we mix the yolks with sugar and a packet of vanilla sugar until we obtain a creamy and fluffy mixture. Gradually, we add the three tablespoons of flour and the teaspoon of baking powder, mixing gently to avoid lumps. Separately, in another bowl, we beat the egg whites with a pinch of salt until they become a firm, shiny foam. This step is essential for achieving a fluffy layer. Using a silicone spatula, we fold the egg whites into the yolk mixture, being careful not to lose the air in the mixture.

We grease a 24x37 cm baking tray with margarine and line it with parchment paper to prevent the layers from sticking. We pour the composition of the first layer into the tray, leveling it evenly. We preheat the oven to a medium temperature and place the tray in to bake for about 10-12 minutes, until the layer turns golden and passes the toothpick test. Once baked, we remove the layer from the oven and let it cool completely. We do the same with the second layer, ensuring both layers are of the same thickness and texture.

For the strawberry jelly: We wash the strawberries well, remove the stems, and cut them into smaller pieces to soften faster in the syrup. In a pot, we put water and sugar, then transfer it to the heat. We let it boil for about 5 minutes, after which we add the strawberries. We boil everything together for another 2 minutes, stirring gently. Then, we dissolve the starch in the three tablespoons of water and add it to the pot, stirring constantly. We reduce the heat and let it simmer until the jelly thickens, being careful not to stick to the bottom of the pot.

In the tray where we baked the layers, we place the first layer and pour the hot jelly over it, leveling it evenly. We let it cool to room temperature so that it stabilizes well.

The cream cheese: In a cold bowl, we whip the cream until it becomes firm. In another bowl, we combine the cheese, cream cheese, powdered sugar, grated lemon peel, and vanilla extract, mixing well until we obtain a homogeneous mixture. Using a spatula, we fold the whipped cream into the cheese mixture, using gentle up-and-down motions to maintain the fluffy texture.

After the jelly has completely cooled, we spoon the cream cheese over it, leveling it gently with a spatula. We then place the second layer on top, pressing gently to adhere well. We cover the cake and let it chill in the refrigerator for at least two hours or ideally overnight. When we are ready, we cut the cake into squares and serve it with great pleasure. Enjoy your meal!

 Ingredients: For the cake layers: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 teaspoons baking powder, 2 packets vanilla sugar. For the strawberry jelly: 350 g strawberries, 1/2 cup water, 4 tablespoons sugar, 1 tablespoon and 1/2 cornstarch. Cream cheese: 650 g creamy cottage cheese, 200 g cream cheese, 200 ml liquid whipped cream, 5 tablespoons powdered sugar, grated lemon zest, 2 teaspoons vanilla extract.

 Tags:  eggs flour cheese sugar fruits lemon strawberries cookies