Crush the biscuits, add the melted butter, and mix well to prepare the cake base.
Line a greased springform pan with parchment paper and spread the mixture, pressing it well with the back of a spoon.
Let the base rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.
In a bowl, combine eggs, sugar, vanillin, and lemon juice.
Add the cream cheese and fresh cream, working with a whisk.
Mix the batter and pour it over the base.
Level it well and bake in a static 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 berries cut into pieces.
In a non-stick pan, combine the red fruits with a tablespoon of powdered sugar.
Cook over low heat, stirring occasionally to obtain a fairly thick sauce.
Once the cake is baked, let it cool. Then, pour the sauce over it and creatively decorate with the berries.
Cover the cake with plastic wrap and let it rest for 4 hours in the refrigerator.
Store in the refrigerator for up to 3 days.
Let it cool and rest in the refrigerator to ensure a perfect texture.
Italia
| 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 |
