Mix the gluten-free biscuits (ground) well with the butter (melted).
Bowl
2
Press the mixture into the bottom of a 24 cm springform pan and chill 30 minutes.
Springform panRefrigerator
💡Press down with the bottom of a glass: a dense, even crust doesn't crumble when you slice the cake.
For the Cream Filling
3
Whip the cold cream on medium speed, until it starts to thicken.
⚙ WhippingBowlHand mixerorStand mixer
💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
4
Keep whipping on high speed to firm peaks.
Hand mixerorStand mixer
To assemble
5
In a bowl, mix the cream cheese, powdered sugar and vanilla until the mixture is smooth.
Bowl
6
Fold the whipped cream into the cheese mixture gently.
⚙ FoldingSilicone spatula
💡Fold, don't stir: a wide motion from the bottom up keeps the air in the whipped cream, and the cake comes out light and airy.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
7
Pour the filling over the crust and smooth the top.
8
Cover and refrigerate at least 4 hours, preferably overnight, until the cake is firm.
Refrigerator
9
Bring the strawberries, sugar and lemon juice to a boil in a saucepan. Turn down the heat and simmer 5 minutes, until the fruit softens.
⚙ SimmeringStoveSmall saucepan
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
10
Cool completely and pour over the cooled cake.
💡Pour on the topping only once it has cooled: a hot topping melts the cream underneath.
493calories
5 gprotein
35 gcarbs
37 gfat
● protein 4%● carbs 28%● fat 67%
Per serving (156 g), of 8 servings
For the Crumb Crust · For the Cream Filling · To assemble ·
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⚖ About the ingredients
Biscuits: measured in pieces: one ≈ 8 g · 440 kcal per 100 g · More about Biscuits →
Powdered sugar: measured in cup in this recipe: 1 cup = 120 g · 389 kcal per 100 g · More about Powdered sugar →
Vanilla: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla →
🔧 Tools needed (7) · 🍳 2 cooking vessels
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Springform pan· Also works: Round pan (Line with parchment, leaving overhang to lift out) · Disposable pan (Cut and serve from the pan)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer· one of them
By the steps, as the recipe is built now: another version or addition can change the list.