Strawberry Cheesecake

This recipe has been around for a while, but as I know that not everyone lives for gastronomy, cooking websites and the like, I thought it would be cool to share it with you.

It’s simple: just use a very sharp knife to remove a little of the strawberry’s “core”. There is even an imported “traquitana” that does this job, but I think it is unnecessary.

This one here:

(image from here)

To fill the strawberries, I suggest a mixture of 2 parts cream cheese to 1 part condensed milk, but this proportion can change according to your taste, ok?

Finally, place a crumb of biscuit on top of each strawberry, which can be biscuits made from milk or crushed cornstarch.

It’s strawberry season!