Cream Cheesecake

Method

1. Mix quartirolo and cream cheese until soft.
2. Add sugar and lemon juice, mix.
3. Add half a vanilla pod.
4. Add milk and cream, mix.
5. Add egg yolk and whole egg.
6. Add sifted potato starch.
7. Transfer the mixture to a piping bag and fill the jars.
8. Bake: 10 minutes at 180-185°C, then 15 minutes at 150°C, or at a constant 170°C.
9. For the crumble: mix flour, almond flour, brown sugar, butter, and lemon zest.
10. Knead until homogeneous, let cool.
11. Form into small balls and bake until golden.
12. For the compote: cut strawberries into cubes.
13. Melt a little butter in a pan, add the strawberries and a little sugar, sauté briefly.
14. Let cool, then add fresh strawberries cut into small pieces to restore color.
15. As soon as the cheesecake comes out of the oven, close the jars with the lids to create a vacuum.
16. Let cool, then refrigerate.
17. To serve: open the jar, place a crumble ball inside, add the strawberry compote, and garnish with a fresh strawberry.