Strawberry cheesecake without baking

Step-by-step cooking

1. Step 1:

   

   Soak 18 grams of gelatin (for filling) in 100 ml of cold water and leave for an hour.

2. Step 2:

   

   10 grams of gelatin (for jelly) pour 250 ml of strawberry juice. It is better to use natural strawberry juice, so it will be tastier and more fragrant. Also leave for an hour.

3. Step 3:

   

   For the base, grind 300 grams of shortbread cookies in any way convenient for you. I did it in a blender.

4. Step 4:

   

   A homogeneous bulk mass should be obtained, add to it 80 g of butter melted and cooled to room temperature.

5. Step 5:

   

   Mix until wet crumbs.

6. Step 6:

   

   Put the resulting mass into a detachable mold (I have a shape with a diameter of 21 cm, you can take a larger diameter shape, but then the cheesecake will turn out lower) and tamp it well. Pre-lubricate the mold with vegetable oil, so the cheesecake will be easier to extract.

7. Step 7:

   

   Whisk cream with sugar until stable peaks. In order for the cream to be well whipped, they must have a fat content of 33%, they also need to be well cooled, I put the cream, the whisk of the mixer and the bowl in which I will whisk in the freezer for 20 minutes. Then I pour the cream into a deep bowl and start whipping gradually adding sugar, you need to whisk gently, without creating splashes, 4-5 minutes, do not overdo it, otherwise you will get butter.

8. Step 8:

   

   Add cottage cheese to the cream, mix gently and thoroughly with a spatula.

10. Step 9:

    

    Choose sweet and fragrant strawberries. Wash the strawberries, it is better to wash them with tails, otherwise (if you tear off the tails before washing) it will take in water and become watery and tasteless. After washing, tear off the tails. Leave the most beautiful berries to decorate the surface of the cheesecake - about 250 g, cut the remaining strawberries into small pieces. I cut the largest one in half and laid it out on the rim of the mold, as in the photo. But this is optional

11. Step 10:

    

    Heat the swollen gelatin until the gelatin dissolves, but do not boil, cool, then add to the creamy curd mass, mix thoroughly.

12. Step 11:

    

    Then add the chopped strawberries. Mix gently so that the strawberry pieces are evenly distributed over the mass.

13. Step 12:

    

    Transfer the mass to the mold, level it out. Put it in the freezer for 10 minutes. This is necessary so that the strawberries do not sink in the mass when you put them on the surface.

14. Step 13:

    

    Cut the delayed strawberries into thin slices and put them on top.

15. Step 14:

    

    Heat strawberry juice with gelatin until the gelatin dissolves, do not boil, just heat. Cool and gently spoon some of the juice with gelatin over the strawberries. Send it to the freezer for 10-15 minutes so that the berries grab and do not float up. Then take the mold out of the freezer and pour the rest of the future jelly on top and send it to the refrigerator for at least five hours, preferably overnight.

16. Step 15:

    

    After the specified time, remove the cheesecake from the refrigerator, so that the cheesecake is easily removed from the mold, it is necessary to warm its edges with a hairdryer. That's it, delicious strawberry cheesecake is ready, bon appetit!