This simple strawberry cheesecake is the perfect dessert for me: cheesecake plus strawberries. Nothing else to ask.
And you should not think that here in Shanghai is a foregone conclusion: cheese and milk cream require scrupulous research, and the cream has not been seen for a long time … but I was waiting for it, and as soon as it is available again I have stocked up and a little bit ended up in this delicious and fresh dessert.
I made it my own tailor-made: I prefer the no-bake cheesecake and I mixed yogurt with the classic cream cheese. And then lots of strawberries, inside and above, and for the base I preferred cereal biscuits instead of the classic Digestive ones, more rustic and with so many flakes of oats that I like so much. I also chose a small pan, which was ideal to satisfy the desires of two people but which did not leave room for my usual obliteration of the will in front of similar sweet treats.
Simple to prepare and light and fresh in flavor, easy to slice and you can keep it in the fridge for 3-4 days – you who can do it. Obviously you can use the biscuits you prefer as a base, maybe even some cocoa frollini and doubling the doses you will get a nice cake with a diameter of 24 cm.
And you who have fresh cream at will: whip it up a little and add some nice decoration tufts!
Strawberries cheesecake, no bake
Ingredients for a 18 cm diameter pan
- 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
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.
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 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.
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.
Decorate to taste with fresh fruit or chocolate flakes. Keep in the refrigerator for 3-4 days.
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