Cream cheese, cookie, and strawberry terrine

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  • 2 lb strawberries
  • 6 natural yoghurts (2 lb)
  • 1 package (8 oz) cream cheese
  • 9 oz tea biscuits
  • Juice of one orange
  • 1 tbsp vanilla extract

12 servings


Rinse the strawberries and remove the leaves, set 1 cup aside for decoration.

Slice the strawberries, put them in a bowl, add the orange juice and 4 tablespoons of sugar. Mix well and allow to macerate in the fridge.

In a different bowl, mix the cream cheese and natural yoghurt, add the vanilla extract and sugar to taste. Using a hand mixer, whip until you see that the mixture is thick with waves on the surface. Chill for 10 minutes.

Meanwhile, prepare a 12-inch rectangular baking pan. Cut a sheet of plastic wrap and cover the inside of the baking pan; the film sheet should be long enough to exceed around 4 inches on the narrower sides of the baking pan. This step is very important because it will make unmolding easier.

Take the strawberries out of the fridge, put half of them in a bowl, and blend the other half in a blender.

Now fill the baking pan: first a layer of the cream cheese mixture of around 2 cm; then a layer of sliced strawberries and half of the strawberry puree; then a layer of biscuits; then again the cream cheese mixture, strawberries, puree, and finish with the biscuits. There should be some of the cream cheese mixture left to decorate.

To finish, fold the excess film ends. Freeze for 6 hours for it to reach the right consistency, so that it is easier to unmold.

Once the terrine is cold, pass a knife through the entire border of the cake, taking care not to tear the film. Put the cake upside down so that it falls on top of the terrine.

Decorate with the reserved strawberries.