Dear Mary Ann,
This recipe is especially for you 🙂
What you need
Springform pan 23cm diameter (or smaller)
200 g Chocolate biscuits crumbs
100 g Butter
250 g Philadelphia block cream cheese, room temperature
100 g Caster sugar
1 tsp Vanilla sugar
300 ml Light cream
2 tsp (8 g) Gelatine powder, dissolved in 2 tbsp hot water
250 g Strawberries, sliced
250 g Strawberries
How to make it
Combine the biscuit crumbs and butter. Press into the base of a springform pan (only the bottom needs to be covered in baking paper). Chill.
Beat the creme cheese, sugar and vanilla sugar with an electric mixer until smooth.
Add the unwhipped cream to the cheese/sugar mixture until everything is perfectly combined.
Beat in gelatine mixture until smooth.
Pour the mixture over the prepared base.
Chill in fridge for at least 2 hours or longer until set.
Just before serving decorate the cake with a drizzle of strawberry sauce (4 to 8 strawberries in a blender- depends on how much sauce you want to put on) and some fresh strawberries and cherries.
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