Preparation

The cheesecake ingredients must be kept at room temperature.
Whip the cheese, sugar and pudding at medium speed for two minutes. Continue mixing while adding one egg at a time in 30-second breaks. Pour the cream, then add the sugar with vanilla and continue mixing for another minute.
Pre-heat the oven to 180 degrees (both top and bottom of oven).
Line a round cake tin that has a removable bottom with paper. Pour in the mass and put it in the oven. After 15 minutes, change the temperature to 120 degrees and bake for another 100 minutes.
Cool the cheesecake down. Spread the Ascanio strawberry mirror glaze on the top.
Refrigerate the cake before serving.