Strawberry Cheesecake (No Baked)
by Editorial Staff
Cheesecake is a curd (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or curd) cheese. Typically, cheesecakes are made with cream cheese.
Ingredients
For the base:
- shortbread cookies 300 g
- butter 80 g
For filling:
- cream cheese 500 g
- cream 33-35% 200 ml
- sugar 150 g
- fresh strawberries 400 g
- gelatin 18 g
For jelly:
- strawberry juice 250 ml
- gelatin 10 g
Directions
- Pour gelatin for the filling (18 grams) with 100 ml of cold boiled water and leave for an hour.
- Jelly gelatin (10 grams), pour strawberry juice, and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has exactly strawberry flavor.
- Grind the cookies in a blender, you can also pass them through a meat grinder or simply roll them out with a rolling pin.
- You should get a homogeneous free-flowing mass, there should be no large unmilled pieces of cookies.
- Melt the butter in the microwave or on the stove. If you heat oil in the microwave, be careful not to let the oil overheat and boil, otherwise, you will have to wash the microwave later. Add ghee to cookies and mix thoroughly with your hands until smooth.
- Put the resulting mass in a detachable mold with a diameter of 22-24 cm (you can use a mold of a larger dia, but then the cheesecake will be lower). Spread it evenly over the entire area of the mold and tamp well. Refrigerate the pan while the filling is cooking.
- Wash the strawberries. It is better to wash the strawberries together with the stalks, if you tear them off before washing, then the berries without tails will absorb moisture and become watery and tasteless.
- Separate 200-250 gr. the most beautiful berries for decoration, separate the rest of the strawberries from the stalks and cut them into small pieces.
- Heat the gelatin for the filling on the stove until it is completely dissolved. Cool it down.
- Whip the cream with sugar until stable peaks form. For the cream to whip, first, of course, it must be of good quality, and secondly, the cream must be very well cooled. Better yet, the whisks and the container in which you will whisk were also cooled.
- Add cream cheese, stir well.
- Pour gelatin into the resulting mass, mix well.
- Add chopped strawberries and whisk very gently. Do not use a mixer, otherwise, you can damage the berries and they will give juice. Stir until the strawberries are evenly distributed throughout the mass.
- Spoon the mixture onto a cookie base.
- Smooth out the mixture and place the mold in the freezer for 7-10 minutes. The mass should only grasp a little so that you can spread strawberries on it for decoration and it does not sink.
- While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until it is completely dissolved, but do not bring to a boil. Cool it down.
- Cut the remaining strawberries for decoration into thin slices.
- Gently spread the strawberries over the entire surface of the cheesecake. Gently pour a thin layer of jelly that has cooled to room temperature between the berries with a tablespoon and put the mold back in the freezer for a few minutes. This is necessary so that the berries grab and do not float when we pour all the jelly on the cake.
- Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, or better yet, overnight.
- To keep the edges of the cheesecake flat, heat it with a hairdryer before opening the split pan.
- The strawberry cheesecake is ready.
Enjoy your meal!
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