Ten and five ounces (300 grammes) for the filling berries Two and a half cups (620g). Room temperature with cream cheese Two cups plus one half teaspoon (500 ml). Cool heavy cream
One ¼ cup (150g) Sugar powder One teaspoon Vanilla essence Six tsp (18g) Protein powder ½ cup plus two tablespoons (90 ml). Water cold
Regarding the coating: Ten five ounces (300 grams) berries 3 tablespoons (37 g) Sugar: three teaspoons (10 grammes). Gelatine powder plus 50 millilitre cold water; 100 millilitre water
To make the crust, run biscuits through a food processor until fine. Add melted butter then run once more until blended. Press onto the bottom of a 24cm/9-inch springform pan. Chill while filling is being made.
Whisk the gelatin and the cold water in a small bowl, then set it aside to let the gelatin soak up the water.
Put the cream cheese, powdered sugar, and vanilla extract in a bowl set on stand mixer. Beat until the mixture comes together. Add heavy cream gradually; beat until blended.
Under a 15-second microwave setting, melt the gelatin. Modulate the gelatin: Add a few teaspoons of the cheesecake mixture gradually to the dissolved gelatin and swirl till blended. Pour back into the cheesecake batter and stir till blended.
Half the strawberries then put them around the pan's edges. Try to find like-sized strawberries. Load the pan with the filling. Put in the freezer while preparing the topping.
In a small dish combine gelatin and cold water to produce the topping. Plan five to ten minutes for this. In a small saucepan set strawberries, sugar, and water.
Cook until the sugar melts over medium-high heat, then simmer for five minutes. Using a hand blender, pure the strawberries until very smooth; add few drops of red food coloring to intensify the red hue. After five minutes of cool-down, add the gelatin.
Stirring will melt the gelatin and incorporate it. Let cool to room temperature then pour over the cake. Overnight, chill the cake.