1. Base:
• Crush the cookies until you obtain a fine powder.
• Mix the crushed cookies with the melted butter until everything is well integrated.
• Place the mixture in the bottom of a springform pan, pressing firmly to form the base of the cake. Refrigerate while you prepare the filling.
2. Filling:
• Hydrate the gelatin in 50 ml of water and let it rest for 5 minutes.
• In a bowl, beat whipping cream until stiff.
• In another bowl, mix the cream cheese with the icing sugar and vanilla extract until you obtain a homogeneous mixture.
• Heat the gelatin in a bain-marie or in the microwave until it is completely dissolved, without letting it boil.
• Add the dissolved gelatin to the cream cheese and mix well.
• Incorporate the whipped cream into the cream cheese mixture, using circular motions to maintain the airy texture.
• Pour the filling over the cookie base in the mold and smooth the surface with a spatula.
• Refrigerate the cake for at least 4 hours, or until firm.
3. Coverage and decoration:
• Before serving, decorate the cake with fresh cut fruits.
• If you wish, you can brush the fruits with jam diluted in a little water to give them shine.
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