Yogurt cheesecake with wild strawberries, strawberries and jasmine

Recipe:230 g of shortbread or Digestive biscuits100 g of melted butterChop the biscuits in a mixer and mix them with the butter. In a circle for mousse with 24 cm acetate, crush the biscuits with a spoon, place in the freezer. 

For the cover cream350 g of ricotta cheese 100 g of sugar or slightly more.300 g of strawberry or white yogurt200 g of sweetened whipped cream
4 sheets of isinglassFor the cover sauce25o g strawberry jam1 teaspoon of agar agar powder or pectin
Mix the ricotta with the sugar and keep in the fridge for half an hour, pass through a sieve. Combine the yogurt. Soak the isinglass for 15 minutes in cold water, dissolve it with 40 g of milk over the soft heat, bring it to 30 gadi and add it to the mixture of cream, yogurt, ricotta, which should not be very cold or the isinglass is will find pieces in the cream. Mix with 100 g of strawberries and 200 g of strawberries mixed previously with sugar and lemon juice, limoncello liqueur, but well drained from the syrup. Pour into the circle by mousse and level, keep in the freezer for about 2 hours. Shape the cake. Dissolve the jam with 3 tablespoons of water and mix with a tablespoon of pectin or agar agar powder, bringing to a boil., To cool and pour on the cheesecake, put back in the freezer for half an hour. Decorate as shown in the picture. With whole strawberries and cloves, jasmine, jasmine flowers, hydrangea petals.