Strawberry cheesecake

Name: Strawberry cheesecake - Aurora D.
Ingredients: 400 g cottage cheese; 6 tablespoons of sugar; Dr. Oetker vanilla essence; one packet of Dr. Oetker gelatin; 200 ml whipped cream

Dessert - Strawberry cheesecake by Aurora D. - Recipia

I have experienced a few times receiving some good strawberries and not feeling like turning on the oven. This quick strawberry cheesecake recipe is just right for those moments. Every time I wanted something easy, I used it, and it didn't take long to be ready. A few mousse molds or any small form, fresh strawberries, and some easily found ingredients are needed. Quick info Total time: about 30 minutes, plus chilling time in the fridge (minimum 3-4 hours, preferably overnight) Preparation time: 20-30 minutes Baking time: no baking required Servings: 4-6, depending on the size of the molds Difficulty: easy Recipe type: cold dessert, no-bake, suitable for spring-summer Ingredients 400 g cottage cheese (choose a fine cheese, not too dry) 6 tablespoons of sugar (can be adjusted to taste) vani...l extract (Dr. Oetker, or any type) 1 packet of gelatin (Dr. Oetker, see package instructions) 200 ml whipped cream a few fresh strawberries (for the bottom layer; the rest can be kept for decoration or omitted if you don't have enough) Preparation method 1. Wash the strawberries, slice them thinly, and arrange them at the base of the round mousse molds. If you want, you can also place a few slices on the edges for a nicer look. 2. Put the cottage cheese in a large bowl. Add the sugar and vanilla extract. Mix well until you get a smooth paste. If the cheese is grainy, it’s worth insisting a bit so there are no large pieces left. 3. Separately, whip the cream until stiff. Gently fold it into the cheese mixture with a spatula. Try not to mix too vigorously so it stays airy. 4. Dissolve the gelatin according to the instructions on the packet. Most types of gelatin require soaking for a bit, then heating gently without boiling. After it has dissolved, let it cool for just a few minutes, then pour it into the cheese and cream mixture. Mix quickly but carefully to avoid lumps. 5. Pour the resulting mixture over the strawberry slices in the molds. Smooth it out gently with a spoon. Place the molds in the fridge for a minimum of 3-4 hours, ideally overnight, for it to set well and have the right texture when cut. Why I make this recipe often First of all, it doesn’t need an oven, and the ingredients are basic. It’s quick, doesn’t require complicated techniques, and the result keeps well in the fridge. It can be adapted with any fruits I have at home. I’ve made it when unexpected guests came over because it doesn’t require any extra effort. Tips and variations Tips The cheese should be as fine as possible; otherwise, the texture may turn out too grainy. If you only have firmer cottage cheese, you can quickly pass it through a sieve or blender. Don’t let the gelatin cool completely before mixing it; otherwise, it will set separately. The cream must be whipped well but not excessively; otherwise, it can curdle. If you use removable molds, it’s easier to take the cheesecake out without ruining it. Substitutions Strawberries can be replaced with raspberries, blueberries, peaches, or any seasonal fruit you like. You can use powdered sugar instead of granulated sugar for an even finer texture of the cream. The cream from natural sour cream tastes better than the vegetable one, but vegetable options work too if needed. Variations You can make individual portions in small glasses without using round molds. It’s simpler if you don’t want to take them out of the mold. For a different flavor, you can add grated lemon or lime zest to the cheese mixture. If you want a sweeter dessert, increase the sugar by 1-2 tablespoons or add a bit of honey on top when serving. Serving ideas Serve the cheesecake plain, directly from the mold, or invert it onto a plate. You can top it with fresh fruits or a simple strawberry sauce if you have more on hand. It also goes well with a thin layer of strawberry or blueberry jam spread on top after it has set in the fridge. Frequently asked questions 1. What kind of cottage cheese should I use? For the most pleasant texture, use creamier cottage cheese, not too dry. If it’s grainy, it’s good to pass it through a sieve or mix it briefly. 2. Can I use gelatin other than Dr. Oetker? Yes, you can use any gelatin, but follow the package instructions regarding the amount of liquid and how to dissolve it. 3. If I don’t have round mousse molds, what can I use instead? You can use ramekins, glasses, or silicone molds for desserts. The important thing is to be able to easily remove them if you want to invert them, but you can also serve them directly from the mold. 4. How long does it last in the fridge? It lasts well for 2-3 days in the fridge, covered, without losing its texture. 5. Can I ruin the gelatin if I boil it? Yes. If the gelatin boils, it won’t set. Heat it just enough to dissolve, without reaching boiling. Nutritional values Approximately, for a medium serving: Calories: 250-300 kcal Protein: 8-10 g Fat: 15-18 g Carbohydrates: 18-22 g Values are indicative and may vary depending on the type of cheese, cream, and amount of sugar used. Storage and reheating The cheesecake is stored in the fridge, covered. It keeps well for 2-3 days, and the texture remains stable. It is not reheated, as it is a cold dessert. If kept for more than 3 days, the gelatin may start to lose its firmness, and the fruits may release water. This strawberry cheesecake recipe remains one of the simplest cold dessert options, without much hassle. It adapts easily and doesn’t require special experience in the kitchen.

Strawberry cheesecake

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