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
- 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.
- Melt in the microwave or on the stove butter.
- Add the liquid oil to the cookies and stir until uniform.
- 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.
- Choose the 10 most beautiful and large berries for decoration. Remove the peduncles and cut the berries in half.
- Pour gelatin with water (90 ml) and leave for swelling.
- Blend the cottage cheese, add cream, powdered sugar and vanilla sugar. Strike again to homogeneity.
- Swollen gelatin put on a water bath until completely dissolved.
- Mix the gelatin with the cheese mass.
- 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.
- In the meantime, make strawberry jelly. Mix 15 g of gelatin and 50 ml of water. Leave for 10 minutes to swell.
- 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.
- 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.
- 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.
- 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.