How to make strawberry cheesecake
Melt the butter over hot water, soften the giletto slices in water with a cold drink.
Crack the digestive biscuits into a plastic bag and mix in the melted butter. Pour into a 6-inch loose-bottomed cake mold, flatten and compact, and chill in the fridge.
Put 70g of the strawberries in a blender to make a sauce, cut 4 in half and garnish with the rest.
Combine the strawberry sauce with the caster sugar, milk and softened giardiniera, heat over hot water and stir well until the sugar and giardiniera are completely dissolved, then remove from the hot water and cool to room temperature.
When the cream cheese is softened at room temperature, beat it with an electric whisk until smooth and grain-free, pour in the strawberry sauce mixture and continue to mix well.
Beat the light cream with an electric mixer until it comes out in 6 parts, i.e. until it doubles in volume and streaks appear on the surface.
Add the whipped cream to the strawberry cream cheese mixture and mix well with a spatula. Take out the refrigerated mold and put in the halved strawberries. Then pour in the strawberry cheese paste and put it into the refrigerator for three hours.
Take off the mold and decorate.