Preparation
To enjoy a succulent cheesecake with strawberry jam, the first thing we must do is preheat the roaster to 180º C, with heat from over and below. We crush the eyefuls and mix them with the temperature at room temperature.
also, we put the admixture in the base of the earth, press smoothly with our fritters and chill it. Put the cream rubbish and the mascarpone type, the condensed milk and the Greek yogurt in a coliseum, and mix well with the help of some rods.
Add the eggs one by one, so that we won’t add the coming bone until the former bone is well mixed. also we add the vanilla. Gradationally add the cornstarch, continuing to beat. also, we pour the admixture into the earth and take it to the roaster. Singe for 15 twinkles and also lower the temperature to 140º C and continue incinerating for another 70 twinkles.
also, we slightly open the oven door and let the heat come out and eventually we take the cutlet out of the roaster and let it cool on a line rack for an hour. Unmold and leave it for at least one further hour in the fridge.
When we’re going to serve it, we embellish it with whipped cream and the help of a confection bag, as well as the face with strawberry jam and some strawberries cut in half.
Enjoy