Mascarpone and Strawberry Cake
15 cm baking pan
 
250g cream cheese
250g mascarpone cheese
250g cookies
100g butter
1 tsp cinnamon
70g sugar
Zest of 1 lemon
7-8 fresh strawberries
250g strawberry-flavored jello powder
4 leaves gelatin
 
Place the butter, cinnamon and cookies in the food processer. A few pulses will give you a moist crumbly mixture.
Transfer the mixture to the baking pan and using your fingers, press the mixture down in the pan.
Bake in an oven preheated to 180 °C for 20 minutes. Remove and allow to completely cool.
Place the gelatin leaves in a bowl with water.
Place the two types of cheese and the sugar in the mixer bowl and process for a few minutes at medium speed. Add the lemon zest and gelatin leaves and continue mixing at medium speed.
Transfer the mixture to the cooled pan with the biscuit base. Refrigerate for an hour. Prepare the jello according to the manufacturer's instructions, and pour it over the cooled cake. Garnish with a few strawberries.