No-Bake Strawberry Cheesecake

To prepare a delicious strawberry cheesecake, we start by making the crust. In a food processor or with the help of a rolling pin, we crush the biscuits and nuts until we achieve a fine consistency. Making sure we have all the ingredients at hand, we melt the butter over low heat or in the microwave, being careful not to let it reach the boiling point. Once the butter is completely melted, we mix it with the crushed biscuits and nuts until we obtain a homogeneous and slightly wet mixture.

Using a springform pan, we pour the biscuit and butter mixture, pressing well with a spatula or our hands to achieve an even and compact crust. This crust will provide a delicious and crunchy base for our cheesecake. Once we’re done, we place the pan in the refrigerator for 30 minutes to 1 hour, to firm up and set well.

In the meantime, we take care of the filling. We wash the strawberries, remove the stems, and chop them finely, being careful to keep a few for the final decoration. We dissolve the gelatin in 100 ml of cold water and let it swell for a few minutes, during which we prepare the cream. We heat the 12% cream in a pot, being careful not to let it boil; we just want it warm. When it’s ready, we take the pot off the heat and add the gelatin, mixing well until it is completely dissolved.

After we have prepared the cheese, we use an immersion blender to cream it, achieving a creamy texture. If you don’t have a blender, you can use a fork, but the result will be slightly grainier. We add the sugar, lemon zest, and juice, homogenizing everything. When the cream and gelatin mixture has cooled to room temperature, we incorporate it into the cheese.

We add the chopped strawberries and, separately, whip the cream for the topping with a mixer until it becomes firm. We carefully fold it into the cheese and strawberry mixture, adding the beaten egg white at the end for an airy texture. We pour the filling over the already set crust and let the cheesecake chill in the refrigerator for at least 3 hours, until it sets perfectly.

Removing the cheesecake from the pan requires attention. Using a thin knife, we detach the filling from the sides of the pan, which we carefully remove. With a wider knife, we detach the crust from the bottom of the pan and move the cheesecake to a serving plate. The sauce is prepared quickly: we mix all the ingredients in a bowl and use the mixer to cream them. We let the sauce cool in the refrigerator until serving.

To finish the presentation, we decorate the cheesecake with whole or halved strawberries. When serving, we add 2-3 tablespoons of the prepared sauce, thus providing an extra flavor and an attractive appearance to the dessert. This recipe not only delights the taste buds but also the eyes, being ideal for any special occasion.