Cherry or Strawberry Cloud Cheesecake

1. Beat cream cheese until fluffy for 1-2 minutes, then set aside.

2. Fill a large bowl with ice and water. Place a stainless steel bowl over it and beat whipping cream with sugar until stiff peaks form.

3. Add cheese and vanilla to the whipped cream mixture and fold until well combined.

4. Chill the mixture in the refrigerator overnight or freeze for 4 hours.

5. For the caramel, combine 70g sugar and 3 tablespoons water in a pan and cook until sugar caramelizes to amber color.

6. Remove from heat and gradually add 200ml water while stirring until sugar dissolves.

7. Return to heat and add cherries or strawberries and 50g sugar.

8. Simmer on low heat for 20 minutes or until fruit is very soft.

9. Add lemon juice and cornstarch mixture, stir until boiling, then remove from heat and cool.

10. For the base, grind biscuits until fine and mix with melted butter.

11. Press the mixture into an 8-inch loose-bottom pan and chill for at least 15 minutes.

12. For garnish, grind biscuits finely.

13. Assemble by removing cheese mixture from refrigerator and whip it like ice cream.

14. Pour half of the cheese mixture into the prepared base and smooth it out without pressing or compacting.

15. Add all the compote on top of the cheese layer and cover with the remaining whipped cheese mixture, smoothing it out without pressing or compacting.

16. Sprinkle the finely ground biscuits on top as garnish.

17. Chill for 4 hours before serving.

Tips

1. Do not press or compact the mixture when assembling to maintain the cloud texture.

2. Cherries should have pits removed before use.