Fruit Box Cheesecake

• 200 g of digestive biscuits
• 80 g of butter

INGREDIENTS (for the cream)

• 750 g of spreadable cheese at room temperature
• 4 eggs
• 250 g of sugar
• 1 lemon (grated zest and juice of half)

INGREDIENTS (for the icing)

• 250 g of strawberries
• 80 g of fine sugar
• 5 g of gelatine

INGREDIENTS (for the fruit box pastry)

• 270 g of flour
• 20 g of cocoa
• 110 g of icing sugar
• 75 g cold butter
• 75 g of egg
• chocolate (to melt to assemble the pieces)
• berries of your choice to decorate and 'fill' the box

• You can prepare the cake in various steps, for example preparing the pastry the day before, or the base, or the whole cake and then the box, organize yourself as most convenient for you. I prepared the shortcrust pastry and the base the day before and left in the refrigerator overnight.
• To prepare the base I used an adjustable rectangular ring placed on a baking tray lined with baking paper 26 x 18.
• Blend the biscuits and mix them with the melted butter. Distribute them on the bottom of the mold and level with the back of the spoon. Refrigerate for at least an hour.
• To make the cheesecake Mix the cheese and sugar in a stand mixer fitted with a whisk at low speed. Add the eggs, one at a time, and the lemon zest and juice.
• Pour the cream over the base in the mold (or ring) and bake in a preheated oven at 140 ° for about an hour.
• Let it cool to room temperature and then place in the refrigerator.
• To prepare the strawberry glaze Place the gelatine in a bowl with cold water for 10 minutes.
• Blend the strawberries after washing them. Add the fine sugar and mix.
• Heat a small part and dissolve the gelatine after squeezing it well, mix and leave to cool.
• Add it to the blended strawberries and mix. Pour on the cheesecake and put it back in the refrigerator.
• to prepare the shortcrust pastry for the box Sand the flour mixed with the cocoa with the pieces of cold butter. Add the egg and sugar and mix quickly. Wrap the shortcrust pastry in cling film and place in the refrigerator for at least half an hour.
• Roll out the pastry to about 2 mm and, using a ruler, cut out the following depending on the size of the mould or ring used:
• 4 long strips (for me 28 cm x 2.7) for the long side of the box
• 4 short strips (for me 18 x 2.7) for the short top
• 8 rectangles (for me 7 of hx 3.5) to create the corners
• if you also want to create the 'vine' effect 8 small discs
• Bake the pieces on a baking tray covered with baking paper at 170° for about 7 minutes, not too long so they don't harden too much. Once cooled, handle them carefully so they don't break.
• Melt some dark chocolate in a bain-marie and use it to brush the pieces of the box and make them stick to the cheesecake.
• Fill the 'box' with the washed and dried berries. Leave the green part on some strawberries and, if you want, add some little hearts (mine are made of white chocolate).