how to Make Strawberry no bake cheesecake @NadiyaTanvir

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with fewer calories.

Start by taking digestive biscuits, preferably Marie biscuits, and crush them until they are finely ground.

Melt 40 grams of butter and mix it with the crushed biscuits.

Press the biscuit mixture into the bottom of a 6-inch springform pan, using your hands for better compression.

Refrigerate the pressed biscuit base for 30 minutes to set.

Soak gelatin in cold water to proof it, then set aside.

In a separate bowl, combine 100 grams of dairy cream and 140 grams of cream cheese.

Add 60 grams of icing sugar to the cream mixture and mix well until combined.

Blend 80 grams of strawberries with 10 grams of sugar and 10 grams of milk until smooth, then add to the cream mixture.

Heat the soaked gelatin until it becomes liquid, then incorporate it into the cream and strawberry mixture.

Whip 125 grams of whipped cream until soft peaks form, being careful not to overbeat it to avoid a rubbery texture.

Fold the whipped cream into the strawberry cream mixture gently.

Pour the mixture over the chilled biscuit base in the springform pan.

Freeze the cheesecake for at least 2 hours, or preferably overnight for best results.

After freezing, prepare a strawberry sauce by blending strawberries with sugar and cooking until thickened, then cool it down.

Pour the strawberry sauce over the cheesecake before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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