Strawberry Cheesecake

*Fixings

°1 sheet puff baked good, defrosted

+STRAWBERRY FILLING:

°1 cup strawberries, cut

°½ cup) sugar

°¼ cup lemon juice

+Cheddar Beating:

°1 bundle (8 ounces) cream cheddar, relaxed

°¼ cup granulated sugar

°2 tablespoons weighty cream

+STRAWBERRY LAYER:

°1 cup cut new strawberries

°¼ cup powdered sugar

*Guidelines

Preheat broiler 400F.

Unfurl the puff baked good on a daintily floured cutting board.

Cut the puff baked good into 3 strips along the wrinkle marks. Then, cut each strip down the middle to shape 6 square shapes.

Put every square shape of mixture on a baking sheet fixed with material paper.

Heat for 15 minutes or until puff cake is brilliant brown.

Eliminate from the broiler and let cool totally on a baking rack.

Set to the side.

STRAWBERRY FILLING:

Join strawberries, sugar and lemon juice in a little pan over medium intensity.

Pound the blend with a pestle until the strawberries are delicate and the sugar breaks down.

Increment the intensity to high and heat the combination to the point of boiling. Bubble for around 5 minutes, or until thickened.

Eliminate the skillet from the intensity and let cool totally.

Cheddar Besting:

Beat cream cheddar, sugar and cream together until smooth, around 3 minutes with a hand blender.

Set to the side.

TO Collect:

Partition every mixture into 2 layers, 12 on the whole.

Partition the cream cheddar combination uniformly between every one of the base layers and spread with a blade.

Top the cream cheddar blend with a layer of cut strawberries.

Top the strawberries with the strawberry filling.

Cover with the top layer of puff baked good.

Sprinkle the highest point of the puff cake with powdered sugar.

Appreciate !