Instead of baking, this cheesecake is frozen. The recipe is perfect for the summer heat, when you don't feel like turning on the oven.
Whoever prepared the cheesecake knows that it needs to be baked in a water bath, then wait another night until the mass stabilizes and hardens. The process is simple, but it takes time and preparation.
But today I want to share a cheesecake recipe that you don't need to bake. Instead of baking it, I'll put it in the freezer instead. This cheesecake is prepared quickly, in total it took me only 1 hour and 40 minutes, of which I only cooked 10 minutes.
In order not to clutter up the article with a large number of photos, for each step I made a gallery where you can see the details of the preparation. To do this, scroll through the photos to the side.
Step by step recipe on how to make a cold strawberry cheesecake
Step one
The foundation
- Cookies 150 g
- Milk 50 g
Grind the cookies into crumbs in a blender. If there is no blender, you can put it in a tight bag and crush it with a rolling pin. I add milk and combine the ingredients. When the base has gathered into a ball, I send it to the mold and distribute it along the bottom.
To make the base compact well, I use a glass.
Step two
Cheese layer
- Gelatin 8 g (I used a sheet)
- Strawberry 150 g
- Milk 45 g
- Sugar 30 g
- Curd cheese 200 g (room temperature)
- Cream 33% 75 g
Pour gelatin with ice water and leave to swell for 5 minutes.
I punch the strawberries with a blender and strain through a sieve to get rid of small seeds. You can use ready-made strawberries or other berries puree.
Step three
When the gelatin is already swollen, put the milk and sugar on the fire and bring it to a boil. I add squeezed gelatin to it and stir. Pour the resulting liquid into warm curd cheese and mix with a mixer until smooth.
Then add the strawberry puree and stir. In a separate bowl, whip the cream to medium peaks, the mixer whisk need not be washed. Add cream to the base and stir with a spatula until combined.
Step four
I transfer the finished mass into a mold over the base and level it with a spatula. You can knock on the table a couple of times so that the cheese mass settles down without air bubbles. I put it in the freezer for 1.5 hours.
Before removing the cheesecake from the mold, I wrap it in a warm towel. Due to this, the edges of the cheesecake will melt and the mold can be easily removed. Before serving, I garnish the cheesecake with fresh strawberries, peeled pistachios and lime zest.
P.S. The ingredients are designed for a 16 cm diameter mold.