Helado de tarta de queso con fresas
Nuestra tarta de queso con fresas es una verdadera obra maestra del arte de la repostería.
Melt the butter. Crush the cookies into fine crumbs. Add the butter and stir. Pour the mixture into a 15 cm square pan. Press down firmly. Freeze for 10 minutes.
Beat the cream cheese with the heavy cream, sugar, vanilla extract, and lemon juice until fluffy and stiff. Spread over the cookie crust and smooth out the mixture. Freeze for 3 hours. Use a sharp knife to cut into small cubes. Return to the freezer.
While the cheesecake is freezing, prepare the strawberry filling. Cut the strawberries into small pieces. Place in a saucepan. Add sugar and lemon juice. Let sit for 15 minutes. Add the cornstarch. Bring to a boil, stirring constantly. Simmer for 1–2 minutes, until thickened. Pour into a bowl. Cover with plastic wrap, pressing it tightly. Chill thoroughly.
For the ice cream, place the chilled cream cheese, heavy cream, and sour cream in a mixer bowl. Add the sugar, vanilla extract, salt, lemon juice, and zest. Beat on high speed until smooth and fluffy.
Place half the cream in a container, top with half the cheesecake cubes and half the strawberry filling. Stir gently with the handle of a wooden spoon. Repeat the layers. Freeze for at least 6 hours.
Our strawberry cheesecake is a true masterpiece of pastry art. Piero Francescato, pastry chef at Il Pittore restaurant in Moscow, shared the recipe with us. We tried it and, we must say, it was a smashing success! It's worth noting that this cheesecake is slightly different from others—for the better, of course. Firstly, it's made with a sponge cake base, not the usual thin, shortbread-like crust. Secondly, the cream cheese filling includes raisins, which completely changes the taste and texture of the dish. Incidentally, the recipe's author recommends making the strawberry cheesecake the day before you plan to serve it: after a night in the refrigerator, this wonderful treat becomes simply magical!
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