Cheesecake with strawberry flower in wine jelly

Ingredients:

• 2 tablespoons unsalted butter
• 340 g shortbread cookies (about 48 pcs.)
• 4 bags of 7 g. powdered gelatin
• 450 g cream cheese, room temperature
• 1 cup icing sugar, sifted
• 0.5 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 2 tsp vanilla extract
• A pinch of coarse salt
• 1.5 cups white cranberry juice
• 1/4 cup granulated sugar
• 2.5 cups chilled sweet white wine, such as Riesling
• 1 liter of medium strawberries (about 20 berries)
• 10-12 canned tangerine wedges (from a 300g jar), drained

Preparation:

1. Evenly spray the inside of a 9-inch springform pan with cooking spray, making sure it is at least 2.5 inches deep.
2. Microwave the butter in a small bowl until melted, about 45 seconds. Set aside. Place the shortbread cookies in a food processor and pulse until fine crumbs form. Add the melted butter and pulse until the mixture resembles wet sand. Be careful not to overmix, or the cookies will turn into a paste.
3. Place the mixture in the bottom of the prepared springform pan, press down evenly, and place in the freezer while you prepare the filling.
4. In a small microwave-safe bowl, combine 1 package of gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes. In a large bowl, beat the cream cheese with a mixer on medium-high speed until smooth, about 1 minute. Scrape down the sides of the bowl. Add the powdered sugar, sour cream, lemon juice, vanilla extract, and salt and beat on medium-high speed until smooth, about 1 minute.
5. Microwave the soaked gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed until incorporated, about 30 seconds. Spoon the cheese filling into the pan over the crust and smooth the surface. Tap the pan on the countertop a few times to release any air bubbles. Cover with plastic wrap and refrigerate for 2 hours.
6. Once the cheesecake has set, make the white wine jelly. Pour the white cranberry juice into a medium saucepan and add the remaining 3 packets of gelatin. Let it sit until the gelatin softens, 2-3 minutes. Add the granulated sugar and heat over low heat, stirring occasionally, until the gelatin and sugar dissolve, 1-2 minutes.
7. Pour the gelatin mixture into a large bowl and stir in the white wine. Use a spoon to remove any bubbles from the surface. Refrigerate, stirring every 10 minutes, until the jelly begins to thicken and reaches the consistency of runny fruit jelly, 30-45 minutes.
8. Meanwhile, trim the green tops off the strawberries. The trimmed berries should be no longer than 4 cm (1.5 in) (2.5 cm is best). Slice the strawberries into 0.5 cm thick slices, setting aside any small, raised pieces for another use.
9. Starting at the edge of the cheesecake, arrange the strawberries (pointed side out and up) in a circle, resting the tips of the berries against the edge of the pan, for a total of 26 strawberry slices. Continue this pattern, arranging it within the first circle to create three more circles with the strawberries resting tip-on the berries of the previous circle. The center should be approximately 6 cm in diameter. You may have extra strawberries left over. Arrange the tangerines in the center, rounded side out and up, so that the cheesecake is completely covered.
10. Using a large spoon, stir the jelly until smooth. Gently spoon it evenly over the fruit, then smooth the top with a spatula. For a smoother surface, dip the spatula in boiling water, wipe it dry, and smooth the jelly. Refrigerate the cheesecake until the jelly is completely set, at least 4 hours or overnight.
11. Using an offset spatula, gently loosen the edges of the cheesecake from the pan, then open the lock and remove the ring. Slice and serve immediately.