Ingredients
- 3 Eggs
- 75g Sugar
- 10g Honey
- 3g Vanilla extract
- 25g Unsalted butter
- 40g Milk
- 90g Cake flour
- 300g Frozen strawberry
- 75g Sugar
- 10g Lemon juice
- 100g Strawberry puree
- 80g Whipped cream (+8g sugar)
- 170g Cream cheese
- 80g Strawberry puree
- 50g Plain yogurt
- 3g Vanilla extract
- Red food coloring
- 5g Gelatin
- 100g Whipped heavy cream (whipped up 50%)
- 120g Plain Yogurt
- 35g Sugar
- 3g Vanilla extract
- 4g Gelatin
- 120g Whipped heavy cream (whipped up 50%)
Instructions
- Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.
- Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.
- Pour a little of the dough into the bowl of melted unsalted butter and milk (temperature 50-60 degrees) and mix, then put it in the main dough and mix.
- Pour into a 15cm mold, bake in an oven preheated to 170 degrees for 30 minutes, cool, cut off the top and bottom, cut 3 sheets 1cm thick, and cut into 12cm molds.
- Boil the frozen strawberries and sugar in a pot. If the strawberry loses its shape and it dries out a lot, add lemon juice and boil a little more, then cool it.
- Put one sheet in a 12cm frame, apply strawberry puree, add sugar and whipped cream, and place another sheet. Repeat once more and store in the refrigerator.
- Soften the cream cheese, add strawberry puree, mix, add plain yogurt and vanilla extract, mix, add a little red food coloring and mix.
- Soak the gelatin sheet in cold water for about 10 minutes, squeeze the water out, and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheesecake batter and mix.
- Add 50% thinly whipped cream and mix.
- Put the hardened cake on 12cm in the middle of the 15cm mold, pour the strawberry cheesecake batter and flatten it, then harden it in the refrigerator for about 3 hours.
- Using a fruit cutter, cut the edges into a semicircle and put them in the refrigerator.
- Add sugar and vanilla extract to plain yogurt, mix, add melted gelatin, mix, and then add whipped cream diluted to about 50% and mix.
- Pour yogurt dough into a 15cm mold, flatten it, and harden it in the refrigerator for 2 hours.
