• Preheat the oven to 180°C/ 350°F. Butter the springform. Cut a circle and a long stripe of baking paper to fit the bottom and the sides of the pan and cover the springform pan with them.

Cake:

• Melt the butter in a small pan and leave to cool down until ready to use.

  140 g unsalted butter/ ½ cup + 1 tablespoon
• Separate 4 eggs. Beat the egg whites until stiff and set aside.
• Beat the egg yolks and the remaining whole egg with the sugar until pale and creamy.

  265 g granulated sugar/ 1 ⅓ cup
• Add the flour, stir gently to incorporate, then add the egg whites and finish by adding the melted butter.

  140 g all-purpose flour/ 1 cup + 1 tablespoon
• Bake: Pour the batter into the springform and bake for about 30 minutes until a skewer inserted in the middle of the cake comes out clean. Leave to cool in the pan for about 10 minutes, remove from the pan and leave to cool completely on a wire rack.
• Slice: When cool, cut the cake horizontally in two slices.

Filling:

• Soak the gelatin leaves in cold water for about 10 minutes or according to the packet's instructions.

  6 leaves gelatin
• Strawberries: In the meanwhile, blend 100g/ 3.5 oz strawberries and cut another 100 g/ 3.5 on into small pieces.

  200 g strawberries/ 7 oz
• Cheesecake filling: Mix the blended strawberries with cream cheese, yogurt, sugar, and vanilla sugar or vanilla extract.

  225 g cream cheese/ 1 cup + 125 g yogurt/ ½ cup + 60 g granulated sugar/ ⅓ cupn+ 2 tablespoons vanilla sugar OR 1 teaspoon vanilla extract
• Beat the heavy cream until stiff and set aside.

  200 g heavy cream/ ¾ cup + 2 tablespoons
• Dissolve gelatin: Squeeze the gelatin leaves gently to remove the excess water. Place in a pan large enough to hold the whole filling afterward and heat gently until completely dissolved. Do not overheat the gelatin, it shouldn't start to boil at all.
• Combine: Remove the gelatin from the heat and start incorporating the cream cheese mixture into it, one tablespoon at a time. Only add the next tablespoon of filling when the previous one is completely incorporated. Proceed until all the filling is incorporated.
• Add the chopped strawberries and mix in very gently.
• Add heavy cream: Wait a few minutes until the filling begins to set, as it will start setting quickly. Have the heavy cream ready to use, then gently fold in the stiff heavy cream.

Assemble the cake:

• Place one cake slice on a platter. Set a metal cake ring around it and fit it carefully.
• Pour the filling inside the ring, place the second slice of cake on top, and press gently.
• Slice the remaining strawberries. Place on top of the cake to get a nice pattern.

  400 g strawberries/ 14 oz

Glaze:

• Prepare the fruit tart glaze powder according to the packet's instructions or as follows: Place the fruit tart glaze powder in a small pan and mix with the sugar. Add 250 ml/ 1 cup cold water little by little while stirring to avoid getting clumps.

  1 packet fruit tart + 2 tablespoons granulated sugar + water
• Glaze strawberry cheesecake: Bring to a boil while stirring continuously, remove from the heat, let cool down for 1 minute, and spoon over the strawberries, starting in the middle and going slowly around to cover all the strawberries.

  If you are making your own glaze, see Note 2.

Garnish:

• Refrigerate the cheesecake overnight. Shortly before serving, remove the ring.
• Toast the almond slices in a pan without using fat and shake the pan often to avoid burning the almonds. Transfer to a plate and let cool completely.

  100 g flaked almonds/ 3.5 oz
• Decorate cheesecake: Whip the heavy cream until stiff. Spread the cream around the edge of the cake and coat it with the almonds.

  125 ml heavy cream/ ½ cup