This is when your dreams come true and you get your piece of heaven with a cup of tea. This beauty had a rest in the fridge for whole night to give us pleasure in the morning. For the base, it is better to use any shortbread cookies or if you like some sweet & salty combination you can try salted pretzels (then add extra butter, around +130 g more than in the recipe).
Strawberry cheesecake without baking
- 300 g shortbread cookies
- 50 g butter (130 g, if using pretzels)
- 700 g cream cheese (like Philadelphia) or 9% cottage cheese
- 250 g sugar
- 300 g double cream or with a fat content of 35%
- 2 tsp gelatin
- strawberries for decoration
- 200 g strawberries
- 2 tbsp sugar
- 1 tsp gelatin
- For the base melt the butter. Grind the cookies in the blender till crumbs. Add worm melted butter and mix well. Put the removable ring from the spring form on the big serving plate. Lay out the cookies’ mass, compress it firmly by hands, wrap in plastic and put in the refrigerator for 1 hour.
- For cheese layer, soak gelatin in 50 ml of water. Put on a slow heat and melt, stirring all time. Whip cream cheese or cottage cheese with sugar, then pour the gelatin in a thin trickle and mix. Separately whip the cream and add to the cheese. Scrape the cheese mass into prepared cake base, wrap in plastic and put in the refrigerator for minimum 5 hours or overnight.
- For top layer (fruit jelly), soak gelatin in 2 tbsp water. Grind the berries in puree, add sugar and put on a slow heat. Bring to a boil to allow the sugar to dissolve and remove from heat. Add the gelatin and stir until completely dissolved. Cool down. Put fresh strawberries on the cake and then pour jelly on the top. Wrap it again in plastic, put the in the refrigerator for another 2 hours.
- Before serving, carefully remove the ring from the cake. Cut it with a hot chef’s knife (rinse it under hot running water between each slice).