Cabralescake and strawberry crisp by Ángela

Ingredients

    • 50 g Cabrales Cheese
    • Strawberries from the forest
    • Yuzu
    • Sugar
    • 200 g cream cheese
    • 100 ml of liquid cream
    • 2 eggs
    • 50 g erythritol
    • 18 g raspberry puree
    • 30 g butter
    • 25 g icing sugar
    • 40 g flour
    • 1 egg white
    • Red food colouring powder

Preparation

For the base:

    • Preheat oven/air fryer to 200°C.
    • In a food processor add the eggs, the cream cheese, the cream, the erythritol and the Cabrales cheese (provide a heat point in the microwave beforehand). Beat well on low speed so that not too much air gets in.
    • Line an ovenproof baking tin with baking paper and place the mixture in it.
    • Place the mixture in the oven / air fryer where it will cook for 25 minutes at 170ºC.
    • After 10 minutes, remove the tray with the cheesecake, cover with aluminium foil and put it back in for the remaining time (15 minutes at 170°C).
    • Once the cheesecake is ready, let it cool down to room temperature and put it in the fridge for at least a couple of hours (better to leave it for the next day).
    • Leave at room temperature for 30 minutes before eating.

For the strawberry crisp:

    • Preheat the oven to 180°C.
    • Beat butter and egg, add 2 cups of flour previously mixed with the baking powder and mix until everything is integrated.
    • Pour into the greased and floured baking tin and cover with the strawberries.
    • Mix the remaining flour with the rest of the sugar and sprinkle over the strawberries.
    • Bake for 50 minutes.

Finishing and presentation

  • Place the base.
  • Add the strawberry crisp on top.
  • Top with strawberries dressed with yuzu and sugar.