- 150 g crushed whole grain biscuits
- 75 g butter
- 4 sheets of gelatin
- 300 g Arla Natural Cream Cheese
- 500 g strawberries
- 1.5 dl sugar
- 4.5 dl cream
- Juice of 1 lemon
- 100 g strawberries for decoration
Break the biscuits and mix into fine crumbs. Melt butter and mix well with the crumbs. Line the base of a spring form cake tin (24 cm in diameter) with parchment paper and return the side of the pan to the base. Press the biscuit mix into the tin until the biscuit base is even and smooth. Refrigerate and allow the base to solidify.
Soak the gelatin in cold water for approx. 10 minutes. Cut the strawberries into dices and sprinkle with sugar. Stir Arla Natural Cream Cheese softly with 0.5 dl of cream and whip the rest of the cream to a light foam. Gently mix cream cheese and whipped cream together and fold in the diced strawberries and sugar. Remove the gelatin from the water and melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Cool the gelatin mixture with lemon juice. When it is lukewarm, carefully mix with the cream cheese and strawberry filling. Pour the filling into the cake tin and let it cool in the refrigerator for at least 4 hours.
Remove the side of the cake tin and decorate with 100 g strawberries cut into quarters.