500 g cream cheese, at room temperature
250 g unsalted butter softened, at room temperature
300 ml thicken cream
200 g double cream
200 g castor sugar
1 Tsp Parisian browning essence
2 Tsp ouzzo
3 large eggs
250 g strawberries, wash and cut into cube
250 g self-raising flour, sifted
2 Tsp gelatin edible powder
1 Tsp cream of tatar
3 gelatin sheets and a bit of luke water to soak about 5-7 minutes
Preheat oven at 180 deg C. Greased square tin.
Prepare the cheesecake batter: I use a hand mixer, mix the cream cheese, butter, thicken cream, browning essence and sugar until smooth.
Add the egg, one at a time. Mix well. Fold in the flour, gelatin powder, cream of tatar, gelatin sheets should softened, squeezed water out, ouzzo and strawberries. Mix well. Check the consistency: lift a spoon full and let batter drop; if drop fast need more flour and if to hard drop add a bit more thicken cream.
Pour onto the prepared tin. Bake for about 75 minutes, until the edges shrink or moves away from tin and centre are fully cooked by inserting skewer in and comes out clean and cake looks golden brown. Turn off oven and leave in oven 10 minutes with door close.
Then remove from oven and cool in tin for 25 minutes. Serve warm or eat cold. Best leave over night in fridge to have a set cake. (I leave mine in fridge as its a hot day; you can leave it on the bench top).
Note: Oven temperature may vary, check your cake to make sure its not burn. You might need to put more flour if too liquid.