Strawberry cheesecake is a fresh and delicious dessert, creamy and without cooking. Ideal as a dessert, it is perfect for enjoying this seasonal fruit!
| 170 g greek yogurt | |
| 100 g cream cheese | |
| 100 g fresh milk cream | |
| 75 g sugar | |
| 150 g strawberries | |
| 6 g gelatine, in sheets | |
| vanilla flavor | |
| 170 g cereal cookies | |
| 85 g melted butter |
| 1. | Line the base and the edges of a hinged mold with baking paper. |
| 2. | Prepare the base. With a blender reduce the cookies in powder, add the melted butter and mix well, until you have a mixture like wet sand. Pour it on the bottom of the mold and level well, pressing with a spoon or the bottom of a glass to obtain a uniform thickness. Put to rest in the refrigerator. |
| 3. | Prepare the cheesecake. Put the gelatine sheets in cold water for 10-15 minutes (however, follow the instructions on the package). Put the cream cheese, yogurt and sugar in a bowl. Combine the vanillin and work everything with the help of electric whips |
| 4. | Wash the strawberries well, dry them and remove the petioles. Puree them with the immersion blender, take a few spoonfuls and heat them in a saucepan. When the puree is hot, turn off the heat and melt the gelatine sheets, one at a time, stirring well to make sure that no lumps remain. |
| 5. | Then add the remaining strawberry puree and the mix with the gelatine in the cheese bowl, mixing well to avoid lumps. Separately, whip the cream and gently add it to the rest, with movements from the bottom upwards. Pour everything on the now compact biscuit base, level well and leave to set in the fridge for at least 6 hours. |
| 6. | Decorate to taste with fresh fruit or chocolate flakes. Keep in the refrigerator for 3-4 days. |
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