Baking-free cheesecake with cottage cheese cookies cream strawberries

10 servings
6 hours


1. Corge. Pass the cookies through a meat grinder and mix with softened butter.

2. Line the split mold (⊘ 24-26 cm) with baking paper. Distribute cookies along the bottom of the mold, compress well and put in the refrigerator.

3. Filling. Wash strawberries, dry, remove stalks. Grind the berries with a blender until mashed. Beat the cream into strong foam. Beat the curd with a mixer with icing sugar. Dilute the gelatin with lemon juice and 4 tbsp. l of water, heat in a water bath until completely dissolved and remove from the stove. Stir strawberry puree, gelatin and beat well to the cottage cheese. Gently mix the whipped cream.

4. Lay the cream on the base of cookies and level.

5. Put the cheesecake in the fridge for 5 hours. Decorate the ready dessert with strawberries berries.