Spaghetti Cheesecake
Ingredients
- 9 oz ladyfingers
- 0.5 cup melted butter
- 7 oz strawberries
- 2 cups mascarpone
- 1 tsp vanilla extract
- 1.5 cups cream, whipped
- 2 cups milk
- 1.5 oz sugar
- 1 package instant pudding
- 2 tbsp strawberry sauce
Instructions
- Crumble the ladyfingers and mix the crumbs with the melted butter. Line the bottom of a springform with this mix and press it firm with a spoon.
- Set aside a few strawberries to be used as decoration later. Cut the rest of them into small pieces and mix them with the mascarpone. Add the vanilla extract and cream to the mix.
- When the cream is thoroughly mixed, pour it onto the crumb layer.
- Pour the milk into a pot and add the sugar. Mix up the pudding with a few spoonfuls of warm milk, add it to the pot of milk and cook it until done. Fill an icing bag with the creamy pudding and squeeze it in swirls onto the mascarpone cream.
- When all of the "spaghetti" is in place, you can decorate the top of your cake with some of the leftover strawberries and drips of strawberry sauce. Refrigerate for four hours before serving.
