Base: We start by finely crushing the biscuits, preferably using a food processor, but a simple rolling pin can also work wonders. Once the biscuits reach a crumb consistency, we add the melted butter. It is important that the butter is well mixed with the biscuits to achieve an even base. The resulting mixture is placed in a round pan with a removable ring, having a diameter of 22 cm. We ensure that the mixture is evenly distributed and then level it with a spoon, pressing well to form a compact base. Once finished, we place the tray in the refrigerator to set while we prepare for the next step, the cream cheese.
Cream Cheese: We start by hydrating the gelatin in cold water for 10 minutes. This is an essential step, as the gelatin needs to absorb water to activate properly. Meanwhile, we take the chocolate and break it into small pieces, which we will mix with 3 tablespoons of liquid cream. We place this mixture over medium heat, being careful to stir continuously to avoid burning the chocolate. When the chocolate is completely melted, we turn off the heat, and gradually add the hydrated gelatin, stirring well to ensure it is perfectly incorporated. Now, in a separate bowl, we mix the cottage cheese with the mascarpone, vanilla sugar, and chosen sweetener. After obtaining a homogeneous mixture, we add the chocolate and gelatin mixture and finally, carefully fold in the whipped cream.
To assemble the cake, we cut the strawberries in half and place them around the edge of the removable pan, ensuring they are facing inward. We pour the cream cheese into the center of the strawberry halves, making sure it spreads evenly over the base. We gently shake the tray to level the cream and then place it back in the refrigerator for a minimum of 5 hours to set well.
Strawberry Jelly: We blend the strawberries using a blender until we obtain a fine puree. Then, we add the sweetener and transfer the puree to a saucepan over heat for 3-4 minutes, stirring constantly to prevent sticking. After removing the saucepan from the heat, we strain the puree through a sieve to obtain a fine jelly. We add the hydrated gelatin to 100 ml of cold water and mix well until completely dissolved. When the jelly is cool enough, we carefully pour it over the set cream cheese.
We return the cake to the refrigerator for another approximately 3 hours to allow the jelly to set. When we are ready to serve, we carefully remove the ring from the pan, using a knife to loosen the edges. We cut the cake with a knife dipped in hot water to achieve perfect slices. Enjoy your meal!
Cream Cheese: We start by hydrating the gelatin in cold water for 10 minutes. This is an essential step, as the gelatin needs to absorb water to activate properly. Meanwhile, we take the chocolate and break it into small pieces, which we will mix with 3 tablespoons of liquid cream. We place this mixture over medium heat, being careful to stir continuously to avoid burning the chocolate. When the chocolate is completely melted, we turn off the heat, and gradually add the hydrated gelatin, stirring well to ensure it is perfectly incorporated. Now, in a separate bowl, we mix the cottage cheese with the mascarpone, vanilla sugar, and chosen sweetener. After obtaining a homogeneous mixture, we add the chocolate and gelatin mixture and finally, carefully fold in the whipped cream.
To assemble the cake, we cut the strawberries in half and place them around the edge of the removable pan, ensuring they are facing inward. We pour the cream cheese into the center of the strawberry halves, making sure it spreads evenly over the base. We gently shake the tray to level the cream and then place it back in the refrigerator for a minimum of 5 hours to set well.
Strawberry Jelly: We blend the strawberries using a blender until we obtain a fine puree. Then, we add the sweetener and transfer the puree to a saucepan over heat for 3-4 minutes, stirring constantly to prevent sticking. After removing the saucepan from the heat, we strain the puree through a sieve to obtain a fine jelly. We add the hydrated gelatin to 100 ml of cold water and mix well until completely dissolved. When the jelly is cool enough, we carefully pour it over the set cream cheese.
We return the cake to the refrigerator for another approximately 3 hours to allow the jelly to set. When we are ready to serve, we carefully remove the ring from the pan, using a knife to loosen the edges. We cut the cake with a knife dipped in hot water to achieve perfect slices. Enjoy your meal!
Ingredients
It took some time for me to gather the courage to make this cheesecake. The result: a divine dessert. A fine, creamy, and attractive dessert, with few calories, made with a sweetener. It can successfully replace a birthday cake. For the base: 300 g oatmeal cookies, 120 g butter. For the cream cheese: 2 boxes of mascarpone (250g), 300 g creamy cottage cheese (I used Pilos), 250 ml liquid cream, about 70g sweetener (or 150 g sugar), 100 g white chocolate, 3 sachets of vanilla sugar (or vanilla pod), 2 sachets of gelatin (10 g), 150 ml water. For the jelly: 350 g strawberries, about 35 g sweetener (or 4-5 tablespoons of sugar), 1 sachet of gelatin (10 g), 100 ml water. For decoration: 300 g strawberries.