Jelly Cheesecake Recipe. Cheesecake with fruit jelly. With strawberries

No-Bake Cheesecake is a delicious, delicate dessert that is made with biscuits and an airy cream cheese filling. Decorate such a dessert with fresh berries or fruits. The advantage of this delicacy is the ease of preparation without baking, although it will take a lot of time for the jelly to freeze. But at this time, you can safely go about your business. It is precisely because of simplicity that I have often been preparing such desserts lately, changing the filler from fruits and berries. Yes, and the cream can be prepared once with cottage cheese, and next time with Mascarpone cream cheese, for example. There are completely different flavors.

Cheesecake - the word of the English language ("cheese" - cheese, " cake" - cake, cookies), but its homeland is not America, as many believe, but Ancient Greece. Back in the 7th century BC. on the island of Samos, for especially solemn occasions, a pie was baked from grated cheese, flour and honey, which was served chilled. And after the capture of Greece by the Romans, culinary specialists added eggs to the recipe and served this dessert already hot. So through the centuries it has reached our days and has become a favorite delicacy in our kitchen.

Cheesecake can be prepared in two ways - without baking in a cold way or by baking in the oven with cheese filling. Such a dessert can be prepared even in the country, the main thing is that there is a refrigerator.

In this article, I want to introduce you to no-bake cheesecake recipes. Many people call cheesecake a no-bake cake. In fact, it is, either a dessert or a cake, what difference does it make, the main thing is that it is very tasty.

Classic no-bake cheesecake recipes:

Classic cheesecake - recipe with strawberries and cottage cheese

Strawberries are so tasty and fragrant that they will decorate any dessert or pastry. And now it's strawberry season, so by all means prepare this amazing dessert, you won't regret it.

We will need:

shortbread cookies - 200 gr.
cream - 500 ml (can be replaced with 30% sour cream)
cottage cheese - 300 gr.
butter - 100 gr.
sugar - 150 gr.
gelatin - 30 gr.
water - 100 ml
vanilla sugar - 1/2 tsp
fruit jelly - 1 pack
water - 400 ml

1. We prepare the basis for the dessert. We break the cookies with our hands and grind them with a blender into small crumbs (it turns out almost flour). Add the melted butter to the cookies and mix very well.

The ratio of butter and biscuits in the cheesecake should be approximately 1:2

2. We cover the dessert form with cling film and put crushed cookies on it, tamp it well with a spoon or hands. We send the form to the refrigerator for 30 minutes.

3. Pour gelatin with cold water for 15 minutes to swell.

Now we will prepare the jelly cream. There are many recipes and such a cream turns out very tasty with cottage cheese, with cream, with Mascarpone cheese, with yogurt. Experiment yourself, try a variety of toppings, I assure you that they are all delicious.

4. Mix heavy cream or sour cream with vanilla sugar and sugar. Beat it all with a mixer until the sugar is completely dissolved and a fluffy mass is obtained.

5. We wipe the cottage cheese through a sieve, then the cottage cheese acquires a very delicate texture. Add cottage cheese to the cream in parts and continue to beat continuously with a mixer.

6. It turns out a homogeneous mass according to the consistency of thick sour cream.

7. Heat the swollen gelatin until completely dissolved and pour it into the cream with a chalky stream. At the same time, we continue to stir with a mixer (you can already with a spoon).

8. Pour the jelly cream soufflé onto the chilled cake into the mold. We send the dessert to the refrigerator for 2 hours until the cream thickens.

9. It's the turn to make jelly from the finished pack. See how much water is written in the instructions and take a little less. For example, on my pack it is advised to pour 500 ml of water, I take 400 ml. I heat the water to a boil and dissolve the jelly from the pack. Jelly should cool to room temperature. To speed up the process, I send it to the refrigerator.

10. I cut strawberries (naturally washed) into thin slices, we will decorate the top of the dessert with it. Lay strawberries nicely in a circle shape.

11. Pour the cooled jelly on top and put the cake in the refrigerator for 5 hours until the jelly is completely solidified.

12. We take it out of the mold carefully so as not to destroy the beauty. We help to separate the edges from the mold with a knife.

Cake without baking with fruit and gelatin - recipe with photo

Cheesecake is essentially a no-bake cake. In summer, when there is a variety of fruits and berries in the garden, in the forest, or in the market, you can cook a cheesecake with a mix of them. Any berries and fruits that are on your table will come in handy here, it will be delicious with any.

We will need:

shortbread cookies - 200 gr.
butter - 150 gr.
roasted peanuts - 100 gr.
cottage cheese or cottage cheese dessert - 500 gr.
cream - 70 ml
fruits or berries - 200 gr.
1 lemon
sugar - 70 gr.
gelatin - 2 tbsp. l.
fruit jelly - 1 pack
water - 400 ml

The sequence of cooking all cheesecakes without baking is approximately the same, first the cookie crusts are prepared, then the cream, and at the end, if desired, the jelly mass is poured on top. But each recipe still has its own characteristics, let's analyze this no-bake cheesecake cake step by step and with a photo.

Gelatin pour 50 ml of cold water and leave for 20 minutes to swell.

2. Grind the cookies with a blender into small crumbs. Nuts (I have peanuts) are pre-roasted, then they have aroma and taste. We also grind peanuts with a blender. Melt butter. We mix all the ingredients.

3. We spread the mass of cookies into a mold, lightly tamp with a hand or a spoon. We send the form to the refrigerator for solidification.

4. To prepare the cream, heat the cream (do not boil!) And dissolve the gelatin in them, stirring constantly. Stir until the gelatin is completely dissolved. Let's cool down a bit.

5. If you are preparing cream from cottage cheese, then do not be too lazy to rub it through a sieve to a homogeneous consistency. Believe me, the difference between ordinary cottage cheese and pureed in desserts is colossal. I buy ready-made curd mass for desserts and pastries, it is already mashed and very tender. Mix cottage cheese with sugar in a separate bowl and grate the zest of one lemon. Here we squeeze the lemon juice for sourness.

6. Add the gelatin mixture to the curd mass, stir well.

7. We take out our cake from the refrigerator and pour the cream on top. We send the cake to the refrigerator for 2-2.5 hours. Sometimes it takes more time, check until the creamy mass hardens.

8. We decorate our dessert with fruits or berries as your imagination allows.

9. We dissolve a pack of ready-made jelly as it is written in the instructions in water, I pour a little less than the recommended amount of water. Dissolve gelatin and let cool slightly. Pour the cooled jelly on top of the fruit. We put the cheesecake in the refrigerator.

10. After the gelatin hardens, remove the dessert from the mold. And to make it easier to remove it from the mold, we draw along the edges with a knife, separating it from the walls.

No Bake Blueberry Cheesecake - Mascarpone Recipe

Surprisingly delicious, easy, although not quite dietary, recipe with blueberries. Now is the season of this useful berry. This year is not the most abundant harvest of blueberries, but enough for such a dessert. Blueberries give this cheesecake a beautiful lilac color. For the cream, we will use Mascarpone cream cheese, it whips well and is ideal for desserts.

We will need:

shortbread cookies - 200 gr.
any nuts - 100 gr.
fresh or frozen blueberries - 300 gr.
cream - 280 gr.
Mascarpone cheese - 350 gr.
sour cream or natural yogurt - 200 gr.
sugar - 50 gr.
powdered sugar - 80 gr.
gelatin - 20 gr.
sprig of rosemary

Grind cookies with a blender. Pour milk into cookies, stir until smooth.

2. Fry nuts in a pan (peanuts, hazelnuts, walnuts - to your taste). You can do without nuts. Mix cookies with nuts.

3. Distribute the resulting dough evenly with your hands at the bottom of the mold. It is better to cover the form with parchment. We send the cake from the cookies to the refrigerator for 10 minutes.

4. During this time, prepare the blueberry filling. Blueberries need to be simmered for 10 minutes, adding sugar and a sprig of rosemary. Rosemary has a pronounced aroma, so the dessert will turn out to be more original.

5. We do not waste time and prepare the cheese filling. Beat the cream until thick with a mixer.

6. Beat Mascarpone cheese with powdered sugar separately and after a while add sour cream or yogurt here. Whip for a few more minutes.

7. Dissolve gelatin in cold water and leave to swell for 15-20 minutes.

8. During this time, the blueberries are cooked, we take out a sprig of rosemary from it. Mix blueberries with gelatin.

9. Pour the blueberry-gelatin mixture into the cream and stir until the mass becomes homogeneous.

10. Add whipped cream to a beautiful lilac blueberry cream, stir well.

11. We take out the cake form from the refrigerator and put a beautiful airy cream on it. Smooth the surface with a spatula.

12. Put the cheesecake in the refrigerator until the cream has completely solidified. For some reason, the hardening time is different every time, but on average I get 5 hours. I try to make such a dessert at night, and in the morning it will be guaranteed to be ready.

chocolate cheesecake

Well, this amazing dessert is worthy of a festive table. Moreover, it is prepared quite simply, however, like the rest of the cheesecakes. Better to see once...

Orange cheesecake - no-bake cake

This recipe can be prepared even in winter when there are no fresh berries or fruits, because there are always oranges in winter. However, supermarkets also have other fruits almost all year round. This recipe is not for those on a diet. It uses rather fatty Philadelphia cheese and a large amount of cream. I recommend buying chocolate chip cookies, then the cheesecake will be especially tasty.

We will need:

chocolate cookies - 1 pack (100 gr.)
cream - 500 ml
Philadelphia cheese - 300 gr.
sugar - 150 gr.
butter - 100 gr.
gelatin - 20 gr.
orange - 3 pcs.

As in previous recipes, grind the cookies, pour melted butter into it. Mix well and pour into a mold. We put the form in the refrigerator.

2. Soak gelatin with water for 20 minutes to swell.

3. We will prepare the custard cream. Pour cream into a saucepan and 100 gr. sugar, bring to a boil, and a little later add cream cheese, stir and remove from heat.

4. Pour half of the gelatin into the hot cream, stir until completely dissolved, let the cream cool slightly.

5. We take out the form with cookies from the refrigerator and pour the buttercream on top. Leave in the refrigerator for 5-6 hours.

6. Squeeze juice from oranges, you should get 250 ml. Add 50 ml of sugar to the juice and boil.

7. Remove the pan from the heat and add the remaining half of the gelatin to the juice. After the juice has cooled, pour it over the cake and send it to cool for 3-4 hours.

8. Carefully separate the cake from the mold with a knife and serve in the best possible way.

Also, without baking, you can cook a recipe which was on my website not so long ago.

I hope I inspired you to make such delicious and simple desserts. Moreover, now is the most favorable time for them - summer.

Cheesecake is an interesting dessert based on cookies. A delicacy under this name can have a variety of cooking options. Some of them are quite complex and require certain culinary skills, while others, on the contrary, are simple and take no more than 1 hour to prepare. These options include cheesecake with fruit without baking.

About the dish

No-bake fruit cheesecake is made with a jelly base. So its shape is preserved, and it turns out very tasty.

The main task in the preparation of such a dessert is the correct preparation of the jelly base, which often consists in diluting an already prepared mixture of gelatin with liquid.

The cooking process itself is simple, you just need to make a cookie crumb, mix it with butter, add a delicious filling of cottage cheese, curd cheese or yogurt and pour everything over with a jelly base. Then the dessert is placed in the refrigerator until the jelly is completely solidified.

Additionally, you can decorate the cheesecake with fresh or canned fruit. It turns out not only incredibly tasty, but also very beautiful.

To make a no-bake cheesecake delicious, you should follow some rules for its preparation:

The basis of any cheesecake is a cookie crumb, while absolutely any cookie can be taken as desired, the main thing is that its taste does not stand out too much from the overall composition. Shortbread cookies would be ideal.
The butter must be melted in advance, it should be quite liquid.
If it is necessary to sweeten the dessert, then it is better to add powdered sugar instead of granulated sugar, it will dissolve faster (an additional sweetener is not required in this recipe).
Fruits can be used any to taste, but it should be understood that when adding, for example, kiwi or citrus fruits, which have a significant percentage of acid in their composition, they can affect the properties of the jelly, so it will be necessary to dilute the jelly base using less liquid.

Fruit Cheesecake is sure to turn out tasty and appetizing if you cook it according to the recipe below.

Cheesecake (cheese cake) is a very popular treat. Despite the fact that this is a cake (cake), it is not always necessary to cook it with an oven. An American cheesecake is certainly baked, but the British came up with the idea of adding gelatin to the curd filling. The result was a no-bake cheesecake made from both cream cheese and regular cottage cheese.

Although it is quite feasible to make a cottage cheese cake from cream cheese and sour-milk cottage cheese (both products in English are called the same word “cheese”), it’s better to take mascarpone, and if you use cottage cheese, then soft and fat without graininess and grains.

To prepare a classic version of a dessert without the use of heat treatment, the kitchen must have:

400 g of shortbread cookies;
155 g butter;
620 g cream cheese (or cottage cheese);
500 ml cream;
155 g of powdered sugar;
100 ml of water;
100 ml of milk;
24 g gelatin.

Cooking step by step:

Grind the cookies to small grains, to which add the melted butter. You can quickly carry out such a manipulation using a blender or by walking over the cookies with a rolling pin. In the first case, it is more efficient. Compact the oiled crumb in a detachable form.
Cheese, sweet powder and cream foam into the most homogeneous mixture.
Pour water into a small container with gelatin. Heat the milk to a hot state, not allowing it to boil. Pour it into the swollen gelatin. Stir until all grains are completely dissolved.
Dissolved gelatin is added to whipped cream cheese and beat well again so that the gelling component does not settle at the bottom.
Transfer the soufflé to a mold and allow it to harden calmly in the cold. The finished cheesecake can be topped with a layer of berry or fruit juice jelly, as well as chocolate icing, garnished with berries, or chocolate or coconut flakes.

Curd dessert with cookies

Making no-bake cheesecake is not difficult. In a nutshell: you need to mix all the ingredients, put them in a container for assembly, and put them on the shelf of the refrigerator.

To do this, to the disgrace of a simple dessert, you need to take:

400 g of cottage cheese;
320 ml sour cream;
255 g of powdered sugar;
4 g vanilla powder;
4 yolks;
42 g gelatin;
250 g shortbread crumbs;
any berries for decoration.

Cooking steps:

Grind sour milk cheese with yolks, add powdered sugar, vanilla powder and sour cream. Beat the mixed products well, then pour in the gelatin dissolved in water (or milk).
At the bottom of the mold, it is good to compress the sand crumbs, put the curd soufflé on top. After that, hide the dessert from yourself and other sweet lovers for four hours in the refrigerator to thicken and stabilize. Garnish with whole berries before serving.

With strawberries

The combination of bright juicy strawberries with snow-white curd soufflé will make the dessert tasty and spectacular.

1 ready-made biscuit cake;
300-400 g of fresh strawberries;
500 g cream cheese;
220 ml cream;
155 g of powdered sugar;
21 g gelatin.

How to assemble strawberry cheesecake:

Make cream cheese soufflé. Bring the cream with powdered sugar to the state of a weightless delicate cloud, add the gelatin dissolved according to the recommendations given on the package and beat again.
Wash strawberries, dry. The number of berries, which is enough to arrange around the circumference of the form, cut in half. Cut the rest of the strawberries into medium cubes.
Set aside a few tablespoons of cream in a separate bowl, and add diced strawberries to most and mix.
Place the finished biscuit cake on the bottom of the detachable form, cutting it with a knife if it is a little larger. Lubricate the cake around the perimeter with a part of the reserved cream and place halves of the berries on it, cut to the walls of the mold. Fill the form with the bulk of the curd soufflé with strawberries.
Spread the remaining cream without berries from the bowl on top. So the surface of the dessert will be perfectly flat. After stabilization, carefully remove the dessert from the mold, showing a beautiful sidewall.

banana treat

Banana-curd dessert is very easy to prepare, especially if you use the help of a blender. Then the duration of all processes will be calculated in a matter of minutes, and the list of components for this treat will be as follows:

365 g sugar cookies;
130 g butter;
460 g non-grained cottage cheese;
3 medium bananas;
Art. cream;
50 g of powdered sugar;
15 g vanilla flavored sugar;
25 ml of lemon juice;
28 g instant gelatin granules.

We act step by step:

From cookies and butter, make a sweet base for the pie, similarly to the previous recipes: grind the cookies into crumbs with a blender, mix with butter and trample with a potato masher in the form.
After that, peeled banana fruits are sent to the blender. So that they do not darken, they need to be sprinkled with lemon juice.
Put the cottage cheese to the mashed bananas, pour in the cream, sift the powdered sugar and sugar with vanilla flavor. Mix everything with a blender for a few minutes.
Introduce prepared liquid gelatin into the resulting paste. After mixing, pour the cream onto the base and send it to the cold to stabilize and solidify. In order for the gelatin to be evenly distributed in the souffle and not to freeze in separate clots, all products must be no colder than room temperature.
Before serving, this sweet dish can be garnished with banana slices, chocolate chips, or other toppings.

chocolate cheesecake

Delicate curd dessert with a velvety taste of chocolate is prepared from the following set of products:

310 g of biscuits (sandy variety, as in the previous versions);
110 g butter;
34 g cocoa;
600 g of any cream cheese;
150 g milk chocolate;
100 g dark bitter chocolate;
50 g white chocolate;
100 g of powdered sugar;
30-40 ml of cream or milk.

Manufacturing technology:

Break the cookies into crumbs, adding cocoa powder and butter in succession. Make a base out of this mixture - a layer of compacted oiled crumbs.
Whisk cheese with powdered sugar. Melt 100 g milk and 50 g dark chocolate. In liquid chocolate, add cheese by a tablespoon. Mix.
Transfer the chocolate-curd filling to the cake base, smooth it and send it in the cold for two hours.
From the remaining chocolate (milk and dark), prepare the icing by melting this product with milk. Cover the frozen cream on top with the resulting mixture, and draw a patterned decoration on top with melted white chocolate. After the frosting has set, the chocolate cheesecake is ready.

With condensed milk

Delicate sweetness with the taste of your favorite toffee can be prepared in the shortest possible time from cottage cheese and boiled condensed milk. The most difficult thing in the cooking process will be to wait for the cream to harden.

For the base and curd soufflé, you need to take:

370 g boiled condensed milk;
300 g of fatty cottage cheese;
100 ml cream;
30 g instant granular gelatin;
310 g shortbread cookies;
150 g melted butter.

Cooking instructions:

Taking a shortcrust cookie, combined with butter, form the base of the dessert. To do this, distribute and tamp the oil crumbs along the bottom and sides of the baking dish, put it in the refrigerator to harden.
Put cottage cheese, condensed milk and cream into a blender bowl. Mix these products until smooth. Then add gelatin prepared according to the manufacturer's instructions. Mix.
Transfer the resulting cream soufflé to a frozen cookie base, smooth it and send it back to the refrigerator to stabilize and harden. This will take an average of 3 hours.

No Bake Mascarpone Cheesecake

Mascarpone is a soft cheese made by curdling cream. This product has found its wide application in cooking, including for making cheesecakes.

In this case, the following components will be required:

300 g of fragile shortbread cookies;
150 g butter;
500 g of mascarpone cheese;
200 ml of heavy cream (from 30%);
150 g of powdered sugar;
100 ml of cold water;
21 g edible gelatin.

Cheesecake without baking with mascarpone step by step:

Pour edible gelatin with water and set aside to swell according to the method of use indicated on the package.
Turn the cookies into fine sand, mix it with melted butter. The resulting crumbly mixture, similar to wet sand, is compacted in a dense layer at the bottom of a detachable form. Put in the cold.
Beat the chilled cream with powdered sugar with a mixer until fluffy. Add mascarpone to them. Mix.
Warm the gelatin in the microwave or steam until it dissolves completely, and then add it to the cream in a thin stream.
After that, coat the frozen crumbs with cream. Move to the refrigerator for several hours or better until the next day.

original marshmallow recipe

In this recipe, the stabilization of the cream occurs due to chewing marshmallows, and not gelatin. Thanks to this, the souffle turns out to be unusually airy and tasty, even the most ardent opponents of cottage cheese will swallow it for a sweet soul.

The proportions of the ingredients required for the dessert will be as follows:

300 g shortbread cookies;
115 g melted butter;
500 g of tender non-acidic cottage cheese;
400 g white marshmallows marshmallows;
200 g of fat sour cream;
50 g of powdered sugar;
20 ml of lemon juice;
50 ml of thick concentrated berry syrup.

Dessert creation process:

Crush the cookies into small crumbs in any way possible (with a rolling pin, blender or food processor). Pour in melted butter, mix thoroughly.
The result should be a mass resembling wet sand. Trample it tightly along the perimeter (bottom and walls) in a form 22 cm in diameter. Next - cooling in the refrigerator for 20-30 minutes.
Grind cottage cheese, sour cream and powdered sugar with a submersible blender into a homogeneous creamy mass.
Heat marshmallows in the microwave until doubled in volume and soft. Combine cottage cheese, marshmallows and lemon juice together. Beat the resulting mass well.
Put the soufflé on the base and level the surface. From the top in a spiral from the center to the edge with a syringe or pipette, make a path of droplets of syrup. Then draw the same spiral with a toothpick, passing through the center of each droplet. Place the cheesecake in the refrigerator overnight to set the soufflé.

Raspberry dessert in a hurry

This raspberry cheesecake, although it consists of three layers (cookie crust, curd soufflé and raspberry jelly), is prepared quite quickly due to the fact that the layers are sent to the freezer for stabilization and solidification. Another feature of the recipe is that the cookie cheesecake is usually made from shortbread, but here an oatmeal treat is used.

In the preparation process are used:

300-340 g oatmeal cookies;
200 g soft butter;
500 g of cottage cheese;
300 g raspberries;
20 g vanilla sugar;
125 g sugar;
200 ml sour cream;
24 g food gelatin;
100 ml of ice water;
packaging of raspberry jelly and raspberries for decoration.

We prepare as follows:

In a kitchen food processor, beat the oatmeal with butter until crumbs, which are distributed on the bottom of the pie dish, tamped down. Send for 10 minutes in the freezer.
Half of the raspberries, along with cottage cheese, sour cream and sugar (including vanilla), turn into a creamy paste with a blender. Pour in the dissolved gelatin and spread evenly with a spoon or spatula.
On top of the layer of oatmeal crumbs, shift half of the soufflé, the remaining raspberries on it, and again the curd cream on top. Send everything for 20 minutes in the freezer.
On top of the seized cream, spread the berries for decoration and pour raspberry jelly on top, then the refrigerator. The cheesecake can be served immediately after it has set.

Finally, for many housewives, one trick is very useful, which will help you easily remove any no-bake cheesecake from the mold without separating it from the walls with a knife. For a few minutes, the form with dessert should be wrapped with a terry towel dipped in hot water, and the cake will easily move away from the walls.

Really good in the heat. But we, for example, have summer, but no heat (which is unique). But I want something sweet. The berries are already sore. Here it is: cheesecake with berries. And I'll make it with jelly too. Thought - done. The cake turned out to be incredibly delicious.

The main thing, as I have already noted, in the main recipe is not to kill, not to overbake and cool very well (at least 6 hours, and preferably a day). Next time I'll double the jello to two cups for a thick, thick layer of cream cheese and a thick layer of jelly. I think you can make this cake less tall by reducing the amount of cream cheese. I will write about this in brackets in the ingredients. But I like the big hat of the filling - so the cake looks just gorgeous.

Don't be afraid to make this cheesecake - it's one of the easiest cakes to make. I repeat, following three simple, but most important rules (do not interrupt, do not overbake, cool well), you can enjoy a slightly crunchy (cake base) and melting in your mouth piece of cheesecake with berries and jelly.

1 large and heavy cake

Ingredients

200 g Maria biscuits (or other tea biscuits)
100 g butter
¼ cup sugar (if the cookies are very sweet, reduce the sugar)
Butter for greasing the mold

Filling

650-700 g or Philadelphia type cream cheese (3 packs of 8oz) must be at room temperature (for a low cake 500 g, or 2 packs)
1 cup sugar (for a low cake 2/3 - ¾ cup sugar)
1 tsp vanilla extract
¼ - 1/3 cup heavy cream (can be replaced with crème fraîche or sour cream)
3 eggs room temperature (2 eggs for low cake)

1-2 cups of clear juice (raspberry, apple, grape light or dark, etc.) (I took 1 cup for a thin layer, next time I will take 2 cups)
1 sachet (7 g) gelatin for 1 cup of juice (14 g for 2 cups)
1-2 cups of berries (raspberries, blueberries, strawberries)

Cooking

Prepare the base.

In a food processor or blender, mix the butter, sugar, cookies into a homogeneous mass.

Grease a 23 cm (9”) springform tin well with butter.

Put the crumbs on the bottom of the mold and press to the bottom, forming the base of the cake. It is convenient to use the flat bottom of a glass or measuring cup. Press very tightly.

Put the base in the form in the refrigerator.

Preheat oven to 300 F (150 C).

Prepare the filling.

In a large bowl, beat cream cheese with a mixer until smooth and creamy, about 45 seconds.

Add sugar, vanilla, cream. Whisk to combine the ingredients.

Adding eggs one at a time, beat until smooth, scraping the sides of the bowl. It's important not to interrupt otherwise the cake will crack! Once the filling is mixed, stop the mixer.

Pour the filling over the base, smooth the top. Place the pan on a baking sheet or line it with foil in case the pan doesn't seal very tightly and some of the filling may leak out.

Bake for approximately 45-55 minutes. The center of the cake should tremble, as if not baked, and the edges will slightly begin to darken and turn golden. It is important not to overcook, otherwise the cake will crack, and the filling will lose its “creaminess”.

Let cool.

Pour ¼ juice with gelatin and refrigerate for about 15 minutes. (I helped distribute the juice over the surface of the cake with a brush).

Lay out the berries. The berries will stick to the half-jelly and stay in place rather than rolling over the cake. Pour the rest of the juice with gelatin. (I smeared the berries with juice with a brush so that they would shine when frozen).

Refrigerate in the form for at least 6 hours, and preferably a day.

Run a thin knife around the edges of the cake and carefully transfer the cheesecake to a serving platter.

For jelly.

Heat the juice until warm, but not hot (I heated it in the microwave). Add the gelatin and stir well until the gelatin dissolves. The juice will first become cloudy, and then again transparent. If the juice does not become transparent, then the gelatin has not completely dissolved: you may need to heat the juice a little more. (!!! Gelatin in different countries may differ, so read the instructions on the packaging of your gelatin).

cheesecake- cottage cheese (cheese) pie, a dish of European and American cuisine, one of the main ingredients of which is cream (or cottage cheese) cheese. Philadelphia cream cheese is usually used to make cheesecakes. We used Arla Natura curd cheese in our recipe. You can also use curd cheeses such as: Buko, Almette, etc., as long as it is without additives and does not contain vegetable fats.

Ingredients

For the base

shortbread cookies 300 g
butter 80 g

For filling

cream cheese 500 g
cream 33-35% 200 ml
sugar 150 g
fresh strawberry 400 g
gelatin 18 g

For jelly

Strawberry juice 250 ml
gelatin 10 g

Cooking

Gelatin for the filling (18 grams), pour 100 ml of cold boiled water and leave for an hour.

Pour gelatin for jelly (10 grams) with strawberry juice and leave for an hour. Instead of strawberry, you can use any other red juice (for example, cherry), but it will be tastier if the jelly has a strawberry flavor.

Grind the cookies in a blender, you can also pass it through a meat grinder or just roll it out with a rolling pin.

You should get a homogeneous bulk mass, there should not be large unground pieces of cookies.

Melt the butter in the microwave or on the stovetop. If you melt the butter in the microwave, be careful not to let the oil overheat and boil, otherwise you will have to wash the microwave afterwards. Add the melted butter to the cookies and mix thoroughly with your hands until smooth.

Put the resulting mass into a detachable form with a diameter of 22-24 cm (you can use a form with a larger diameter, but then the cheesecake will be lower). Spread it evenly over the entire area of \u200b\u200bthe form and tamp well. Place the mold in the refrigerator while you prepare the filling.

Wash strawberries. It is better to wash the strawberries along with the stalks, if you tear them off before washing, then the berries without tails will absorb moisture and become watery and tasteless.

Separate 200-250 gr. the most beautiful berries for decoration, separate the rest of the strawberries from the stalks and cut into small pieces.

Heat the gelatin for the filling on the stove until completely dissolved. Cool down.

Whip cream with sugar until stiff peaks form. In order for the cream to whip, firstly, of course, it must be of good quality, and secondly, the cream must be very well chilled. And even better, the beaters and the container in which you will whisk are also cooled.

Add cream cheese, mix thoroughly.

Pour gelatin into the resulting mass, mix well.

Add the chopped strawberries and mix very gently with a whisk. Do not use a mixer, otherwise you can damage the berries and they will give juice. You need to interfere until the strawberries are evenly distributed throughout the mass.

Spread the mixture on the cookie base.

Smooth the mass and put the mold in the freezer for 7-10 minutes. The mass should only grab a little so that you can put strawberries on it for decoration and it does not sink.

While the mass is setting, heat the gelatin for jelly, soaked in juice, on the stove until completely dissolved, but do not bring to a boil. Cool down.

Cut the remaining strawberries for decoration into thin slices.

Carefully spread the strawberries over the entire surface of the cheesecake. Gently pour a thin layer of jelly that has cooled to room temperature between the berries with a tablespoon and put the mold back in the freezer for a few minutes. This is necessary so that the berries grab and do not float when we pour all the jelly onto the cake.

Pour the remaining jelly on top and refrigerate the cheesecake for 3-4 hours, preferably overnight.

To ensure that the edges of the cheesecake are smooth, before opening the detachable form, heat it with a hair dryer.

Strawberry cheesecake is ready. Bon appetit!