Cheesecake with Strawberry Jelly “Strawberry in Cream”
by Editorial Staff
I want to offer you a cheesecake without baking, my full interpretation. It’s made to my taste: crispy almond base, delicate creamy soufflé, and strawberry jelly. To be honest, it takes a long time, but the result is worth it.
Ingredients
- Almonds – 50 g
- Butter – 80 g
- Wheat flour / Flour – 110 g
- Mascarpone – 500 g
- Cream (10%) – 400 ml
- Brown sugar (fine from “Mistral”) – 260 g
- Strawberry – 400 g
- Gelatin – 30 g
- Water – 100 ml
Directions
- To prepare this dessert, we take fine brown sugar.
- I already warned that it would take a long time to cook this cheesecake, it took me all day.
- But if you do it, as they say, between times, then you will not notice that it takes a lot of time.
- I advise you to start in the morning.
- First, make the base for the cheesecake.
- Grind the almonds in a blender, there is no need to grind them into flour.
- In a container for kneading the dough, melt the butter (in the microwave or on the stove).
- Add flour, chopped almonds, and fine brown sugar.
- Stir with your hands.
- We knead the dough, it’s easy, quick, and simple.
- We take a detachable form, lay the bottom with baking paper, layout the dough, level it with our hand over the entire bottom. We prick with a fork.
- We put in an oven heated to 180 degrees for baking for 20 minutes.
- The base is ready.
- We take out the base from the mold.
- We lay the form with foil, in case it is not dense so that the filling does not flow out.
- Put the base cake on the bottom.
- We take 200 ml of cream and fill it with gelatin (10 g) (I have an instant one). Heat with stirring until the gelatin dissolves.
- If you have plain gelatin or sheet gelatin, then soak in water according to the instructions on the package, dissolve when heated, and then mix with cream.
- Mix mascarpone (you can take any curd cheese) with 100 g of fine brown sugar from Mistral, beat until the sugar dissolves.
- Divide the mixture in half. Put half of the mixture in the refrigerator.
- And add gelatin dissolved in cream to the other half of the mixture, beat.
- Fill the base crust with a creamy jelly mass.
- We put it in the refrigerator to solidify. At this stage, it is better to temporarily forget about the cheesecake and not disturb it, constantly opening the refrigerator door, at least for 2 hours.
- My strawberries.
- I foresee comments that strawberries have already departed in many regions.
- You can use raspberries, any other berry, I even saw the version with oranges.
- Mix strawberries with fine brown sugar.
- Grind with a blender in mashed potatoes.
- We pre-soak 10 g of gelatin in water according to the instructions on the package, dissolve when heated, stirring continuously.
- Combine gelatin with strawberry puree, mix.
- We take out the frozen creamy jelly from the refrigerator.
- Fill with strawberry-jelly puree.
- We put it in the refrigerator to harden for at least 2 hours.
- We take out the mascarpone with sugar from the refrigerator.
- We make the second portion of the creamy jelly mass in the same way as the first.
- We take out the frozen dessert from the refrigerator, fill it with a creamy jelly mass, put it in the refrigerator for a complete solidification for 2-3 hours.
- We take out the completely frozen cheesecake from the refrigerator, gently run a knife along the side, remove the walls of the form.
- Carefully transfer the dessert to a serving platter, decorate as desired.
Enjoy your meal!
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