Strawberry cheesecake - recipe no. 50

Name: Strawberry cheesecake - recipe no. 50
Ingredients: 500 g cottage cheese; 250 g ricotta; 100 g sour cream; 200 g sugar; 3 sheets of gelatin; 150 g breadcrumbs + 150 g crushed popular biscuits; 3 tablespoons cocoa; 100 g butter; 2 teaspoons cinnamon; 100 g sugar; strawberries

Dessert - Strawberry cheesecake - recipe no. 50 by Floarea F. - Recipia

Strawberry Cheesecake (No Bake) I have prepared this recipe a few times when I needed a quick dessert with simple ingredients that I find at regular stores. I usually make the cheesecake in the morning and let it chill until the afternoon when I cut it and serve it with fresh strawberries on top. It's easy to adjust if I don't have exactly all the ingredients from the list, but the base and filling remain the same. Quick Info Total time: about 3 hours and 30 minutes (including chilling) Preparation time: 30 minutes Chilling time: at least 3 hours Servings: 10-12 Difficulty: easy to medium Recipe type: cold dessert, no bake Ingredients 500 g cottage cheese 250 g ricotta 100 g sour cream 200 g sugar 3 sheets of gelatin 150 g breadcrumbs 150 g crushed cookies 3 tablespoons cocoa powder 100 g butter 2 teaspoons cinnamon 100 g sugar (for the crust) strawberries, for decoration Preparation method 1. For the crust, mix the breadcrumbs with the crushed cookies, cocoa powder, cinnamon, and 100 g sugar in a large bowl. Add the melted or room temperature butter and knead by hand until you get a mixture that holds together easily. Don’t overdo it, just enough to bind. Form a ball from this mixture and put it in the fridge for 10-15 minutes. 2. Meanwhile, soak the gelatin in a little cold water, just enough to cover it. After 5-10 minutes, when it has softened completely, place the bowl over very low heat (or in a double boiler) and stir constantly until all the gelatin dissolves. Be careful not to let it boil – if it boils, it will lose its properties. 3. In a large bowl, combine the cottage cheese, ricotta, and sour cream. Add 200 g sugar and mix with a mixer or whisk until it becomes creamy and smooth. When the gelatin has cooled slightly (it should be warm, not hot), incorporate it into the cheese mixture. 4. Take the crust ball out of the fridge. Spread it with your hands on the bottom of a springform pan, pressing gently to distribute it evenly. You can use a spoon or a flat-bottomed glass to level it if the dough is crumbly. 5. Pour the cheese mixture over the crust and gently smooth the surface. 6. Place the pan in the fridge for at least 3 hours, preferably longer if you have time. 7. When the cream has set, decorate with sliced or halved strawberries, as preferred. It can be served immediately or left to chill a bit longer for a firmer texture. Why I make this recipe often It’s a quick, no-bake cheesecake with accessible ingredients. I like that it’s not fussy about decoration or texture – it sets quite well and cuts nicely. I can prepare it a few hours in advance without stress. Tips and Variations Tips - The cottage cheese should be as fine as possible; if it’s lumpy, I pass it through a sieve. - When melting the gelatin, I never let it boil – otherwise, it won’t work. - The crust should be pressed well into the pan, especially at the edges, so it doesn’t crumble when cut. Substitutions - I can use only cookies instead of breadcrumbs if I don’t have breadcrumbs on hand. - Ricotta can be replaced with mascarpone or more cottage cheese, but the texture and taste will be slightly different. - Strawberries can be replaced with other fresh fruits, depending on the season. Variations - Instead of cocoa powder, instant coffee powder can be used for a different flavor of the crust. - If I want a lighter cheesecake, I reduce the amount of sugar in the cream. Serving Ideas - I like to cut it into slices and add extra fresh strawberries directly on the plate. - It also goes well with a simple strawberry puree or a thin layer of jam if the fruits aren’t very sweet. Frequently Asked Questions 1. What can I use if I don’t have gelatin sheets? Granulated gelatin can be used, calculating the same amount (about 10 g). It is soaked the same way, in cold water. 2. What type of cottage cheese is suitable? The best is creamy cottage cheese, with not too much whey. If it has a lot of whey, I drain it a few hours beforehand. 3. What diameter should the pan be? A classic springform pan with a detachable ring of 24-26 cm works well for these quantities. 4. Can I make the cheesecake a day in advance? Yes, it can be made a day in advance and kept in the fridge until serving. The fruits should be added before serving. Nutritional values (estimate for 1 slice out of 12) Calories: approximately 320 kcal Protein: 7-8 g Fat: 15-18 g Carbohydrates: 35-37 g Values are approximate and can vary depending on the brand of ingredients and how thick the slice is. Storage and Reheating The cheesecake can be stored in the fridge, covered, for up to 3 days. It cannot be reheated, as it is a cold dessert. Fresh strawberries may release a little water on the surface after 1-2 days, but the taste remains good.

Strawberry cheesecake - recipe no. 50

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