PREPARATION

• Crumble the biscuits in a food processor or place them in a plastic bag and using a rolling pin to powder .

• Melt butter in a saucepan and add the powder biscuits. Mix all together.
• Pour the cookie dough onto bottom of springform pan . Using the back of a spoon , press firmly pack the cookies to a smooth the surface .

• Reserve in the fridge for at least 1 hour.

• In a mixing bowl whisk with an electric mixer cream cheese , mascarpone and vanilla, mix until creamy and smooth.

• In another bowl whisk the cream until firm with adding sugar when the cream rises .
• Add the whipped cream to the above mixture .
• Mix again a few minutes.

• Reserve in the fridge.

• Remove the springform pan from the refrigerator.
• Place a strip of rhuboid within the mold above the layer of biscuit .
• Cut into 2 some strawberries and place them on the edge of the cake pan. Stick the strawberries together and against the wall .

• Gently pour the cheesecake cream in the center of the mold, the cream will completely cover the strawberries.
• Smooth the top and place in the fridge.

Cardamome strawberries jelly

• Place 10 strawberries, hulled and cut in two in a blender with 60ml of water.
• Mix and filter the strawberry juice over a saucepan to remove the seeds.

• Soak 10 minutes gelatine leaves in cold water .
• Drain the gelatin and add to strawberry juice .
• Pour a tablespoon of sugar and whisk .
• Put in the saucepan the 2 cardamom seeds .
• Place the pan on the heat and heat to boiling .
• Strain again and cool.

Assembly

•  Decorate the cheesecake with strawberry jelly and some cut strawberries.

• Place the cheesecake in the fridge at least  5 hours or a complete night.

• Take out of the mould and enjoy!