No-bake cheesecake with strawberries
Cheesecake is a popular American dessert with many baked and no-bake versions. Our family favors a no-bake cake with a cookie base. For the filling I use smooth farmer cheese, a sweetened cheese mixture, whipped sweetened sour cream or drained frozen kefir. Today I used yogurt. It is far from a classic cheesecake, but we love it.
Adjust servings in the full version
The dessert handles the road well. This one spent an hour and a half in the car and withstood the trip perfectly: it didn’t melt or leak. Upon arrival, the cheesecake was placed in the refrigerator, where it waited in the wings. The only thing is that I didn’t take it out of the mold, but covered the mold itself tightly with cling film.
Pour gelatin with cold boiled water and leave to swell.
Grind the cookies into fine crumbs. I use a blender. But you can also pass the cookies through a meat grinder.
Melt the butter completely. Pour hot into crumbs
Add a couple of tablespoons of condensed milk to help bind the crumbs. Mix thoroughly so all the crumbs are coated in butter and milk.
Pour the soaked cookie crumbs into a springform pan d=26cm. Pressing down with a spoon or hand, spread over the bottom. You should end up with a fairly dense layer that stays in place when you shake the mold. Place the pan with the base in the refrigerator.
Blend the strawberries with a blender into a homogeneous mass.
Add sugar to taste and heat on the stove. No need to boil strawberries. It will be enough to dissolve the sugar and wait for the first lazy gurgles. Let the strawberries cool.
Place the saucepan with the swollen gelatin on a very low heat and, stirring constantly, heat until all the crystals are dissolved. Make sure there is not even a hint of boiling. If you work with gelatin infrequently and are afraid of not keeping track, put the gelatin in a water bath.
When the gelatin has dissolved, pour 4-5 tablespoons of liquid into the cooled strawberries. Mix thoroughly and put in the refrigerator. While the first milk layer is being prepared, the strawberries will set a little.
Mix the remaining gelatin with yogurt.
Pour half the yogurt mixture over the chilled cookie base and refrigerate for about an hour. Refrigerate the remaining yogurt mixture as well.
After an hour, the first layer of yogurt was already starting to set. Carefully spread the strawberry filling on it. And again we send the form to cool.
The strawberry mixture is already cold and starting to gel, so this layer should set more quickly.
After 30 minutes you can add the remaining yogurt. Place the mold in the refrigerator until all layers have completely hardened. I usually leave it overnight.
For the decorative top layer, prepare the jelly according to its packet instructions. Let it cool, pour over the cheesecake and refrigerate until serving.