Strawberry-cream cheesecake

COOKIE MATTE:

Mix the crushed biscuits with melted butter and milk and press them into the bottom of a cake tin lined with baking paper. Put in the refrigerator.

STRAWBERRY FILLING:

Whip the whipped cream in milk, add soft cottage cheese, vanilla sugar, powdered sugar and finally beat the swollen, melted Gelatin in the milk. Arrange the sliced strawberries around the cake mold and cover with the filling. Put in the refrigerator.

CREAM FILLING:

Whip the whipped cream in milk, add cream, vanilla sugar, powdered sugar and finally beat the swollen, melted Gelatin in the milk. Pour over the strawberry filling. Let's put it in the fridge again.

Icing:

We prepare the topping from blended frozen or fresh strawberries, into which we pour 150 ml of water and add sugar. Let the gelatin swell for about 5 minutes in 50 ml of water. Then heat it until it dissolves and mix it with the strawberry juice. Pour over the hardened cheesecake. We refrigerate until the next day. We decorate according to fantasy, e.g. whipped cream, strawberries and fresh mint.

A good tip:
We will prepare a gluten-free version of the cheesecake with gluten-free cookies according to our recipe https://www.lianasro.sk/nase-recepty/bezlepkove-susienky-polomacane-alebo-na-cheesecake