He gave in to temptation and made strawberry cheesecake for his wife.

Strawberry cheesecake with strawberry berries floating in jelly and a lush layer of cottage cheese filling is the very embodiment of summer. And for me, a sweet temptation, which in early June is just a sin not to give in.



Strawberry cheesecake Ingredients for the Basis

• 300g biscuits
• 100g butter
• baking-piece

Ingredients for curd filling

• 18g gelatin
• 700g cottage cheese
• 200g cream 30% fat
• 150g powdered sugar
• 1 bag of vanilla sugar
• 10 strawberry berries

Strawberry jelly ingredients

• 15g gelatin
• 3 tbsp sugar
• 300g strawberries

Preparation

1. Grind the biscuits in a blender, pass through a meat grinder or just roll with a roller. It should be a homogeneous mass without large pieces.
   
   
   
2. Melt in the microwave or on the stove butter.
3. Add the liquid oil to the cookies and stir until uniform.
   
   
   
4. Elevate the shape with parchment and lay out a layer of cookies. Seal it with the bottom of a glass, then send the form to the refrigerator while you prepare the filling and jelly.
   
   
   
5. Choose the 10 most beautiful and large berries for decoration. Remove the peduncles and cut the berries in half.
6. Pour gelatin with water (90 ml) and leave for swelling.
   
   
   
7. Blend the cottage cheese, add cream, powdered sugar and vanilla sugar. Strike again to homogeneity.
   
   
   
8. Swollen gelatin put on a water bath until completely dissolved.
9. Mix the gelatin with the cheese mass.
10. At the edge of the crust in the form, lay out half of strawberries. Fill the space between them with a curd mass. Send everything to the fridge for 30 minutes.
    
    
    
11. In the meantime, make strawberry jelly. Mix 15 g of gelatin and 50 ml of water. Leave for 10 minutes to swell.
12. In dishes with a thick bottom, combine 100 ml of water, sugar and strawberries. Heat for 10 minutes on a small heat, stirring constantly. Take it off the stove and hit it with a blender. Add the gelatin and mix it up.
    
    
    
13. Let it cool to room temperature and strain through the sieve. So you get rid of the strawberry seeds and give the jelly a more uniform texture.
14. Pour strawberry jelly into the form over the cottage cheese layer and send it to the refrigerator for 3-4 hours. On top of the dessert can be decorated with halves of strawberries.
    
    
    
    I personally like it better when the top layer of jelly is transparent. Therefore, after solidifying the strawberry layer, you can add another layer of jelly - transparent, in which strawberry berries will look especially appetizing.
    
    
15. Strawberry cheesecake is ready! Have a good meal and good culinary experiments!

The treat turns out to be beautiful to become a restaurant and homely delicious. And strawberries in the recipe can always be replaced with seasonal berries or pieces of fruit.