cheese-cake with strawberries 
500 grams of strawberries, 4 egg yolks, 250 gr sugar, 200 grams of milk, a tablespoon of flour, 20 g gelatin sheets, 500 g cheese, 250 robiola (or mascarpone or Philadelphia) 300 ml of fresh cream a tablespoon of icing sugar, 250 grams of biscuits finely chopped 100 g butter, rind and juice of a lemon. Melt the butter in a frying pan, fry without it, mix it with crushed biscuits and compattatelo the bottom of a baking pan coated with the edge of opening the film (or a container which can be served directly). With back of spoon, press well and let adhere well, put the container in the refrigerator. Chop and place to soften the gelatin in cold water, meanwhile, beat the egg yolks with sugar until they become white and frothy, add the flour and then milk little by little, put on the fire until it is thickened (stirring constantly, will be slightly more liquid consistency of pastry cream) at this point turn off the heat and put in the soaked and drained gelatin, mix well and let it cool, taking care to turn it from time to time. Take the cheese and knead with a fork, softening a bit, then add the robiola, lemon juice and zest and mix well, add the cream in the meantime it is cool and blend the mixture. whip the cream with a spoonful of sugar and add to mixture mixing with a wooden spoon to move from bottom to top, scaravoltate into the pan with the biscuit, level and put in fridge. Take the strawberries into pieces well washed, leaving some whole for garnish, and put them on the stove in a saucepan with the icing sugar Let them not undo turning to attack them then shut off and shake it let it cool, spread the strawberries over the cake and garnish with whole strawberries. Put in refrigerator for at least 3 hours
500 grams of strawberries, 4 egg yolks, 250 gr sugar, 200 grams of milk, a tablespoon of flour, 20 g gelatin sheets, 500 g cheese, 250 robiola (or mascarpone or Philadelphia) 300 ml of fresh cream a tablespoon of icing sugar, 250 grams of biscuits finely chopped 100 g butter, rind and juice of a lemon. Melt the butter in a frying pan, fry without it, mix it with crushed biscuits and compattatelo the bottom of a baking pan coated with the edge of opening the film (or a container which can be served directly). With back of spoon, press well and let adhere well, put the container in the refrigerator. Chop and place to soften the gelatin in cold water, meanwhile, beat the egg yolks with sugar until they become white and frothy, add the flour and then milk little by little, put on the fire until it is thickened (stirring constantly, will be slightly more liquid consistency of pastry cream) at this point turn off the heat and put in the soaked and drained gelatin, mix well and let it cool, taking care to turn it from time to time. Take the cheese and knead with a fork, softening a bit, then add the robiola, lemon juice and zest and mix well, add the cream in the meantime it is cool and blend the mixture. whip the cream with a spoonful of sugar and add to mixture mixing with a wooden spoon to move from bottom to top, scaravoltate into the pan with the biscuit, level and put in fridge. Take the strawberries into pieces well washed, leaving some whole for garnish, and put them on the stove in a saucepan with the icing sugar Let them not undo turning to attack them then shut off and shake it let it cool, spread the strawberries over the cake and garnish with whole strawberries. Put in refrigerator for at least 3 hours 
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