Crush the biscuits, add the melted butter and mix well to prepare the cake base.
Line a greased springform pan with baking paper and spread the mixture, pressing it down firmly with the back of a spoon.
Chill the base in the refrigerator for 30 minutes or in the freezer for 15 minutes.
In a bowl, combine the eggs, sugar, vanillin and lemon juice.
Add, whisking, the spreadable cheese and the whipping cream.
Blend the mixture and pour it over the base.
Level well and bake in a conventional oven for one hour: at 180°C for the first 30 minutes and then at 160°C for another 30 minutes.
While the cake is in the oven, prepare the sauce with strawberries and mixed berries cut into pieces.
In a non-stick pan, combine the berries with one tablespoon of powdered sugar.
Cook over low heat, stirring from time to time, until you obtain a fairly thick sauce.
Once the cake is cooked, let it cool. At that point, pour the sauce over it and creatively decorate with the berries.
Cover the cake with cling film and let it rest in the refrigerator for 4 hours.
Let cool and rest in the refrigerator to ensure a perfect texture.
Italy
| Energy (kcal) | 259.9 |
| Carbohydrates (g) | 17.24 |
| of which Sugars (g) | 10.46 |
| Fat (g) | 18.95 |
| of which Saturates (g) | 10.04 |
| Protein (g) | 6.04 |
| Fiber (g) | 0.85 |
| Sale (g) | 0.14 |
