No-bake strawberry and cream cheesecake

Recipe in Spanish here / Receta en español aquí

A smooth and creamy strawberry mousse with a cookie and hazelnut crust, and topped with strawberry gelatin.

 

No-bake strawberry and cream cheesecake 

 

Ingredients (8 inch springform pan)

Crust

150 g Digestive biscuits 

50 g unsalted butter

30 g hazelnuts

30 ml water

30 ml of sweet wine

30g sugar

200 g strawberries to decorate around

Filling

400 ml heavy whipping cream, very cold

100 g white sugar (30 g for cheese mixture, 70 g for the whipping cream)

4 sheets of unflavored gelatin (8 g)

250 g fresh strawberries

150 cream cheese, at room temperature

Topping

100 g strawberries
40 g white sugar
1 tablespoon sweet wine
3 sheets unflavored gelatin

Directions

Crust

In a saucepan heat the water with the wine and sugar to prepare a kind of syrup. Let it simmer around 10 minutes to reduce and remove from heat and set aside.

Place the digestive biscuits and hazelnuts in the food processor and grind until it looks like sand. Mix with the melted butter and the syrup until combine.

Place the mixture in a 8 inch springform pan, buttered and lined with baking paper.

Cut the strawberries in half and place them like you can see in the picture, all around the springform pan.

Refrigerate.

Filling

Hydrate gelatin 10 minutes. Let stand until softened

Chop strawberries and process with a handheld blender until smooth. Set aside the puree.

In a small saucepan warm two spoons of strawberry puree to dissolve gelatin, stir until dissolved.

In a large bowl put the cream cheese, the strawberry puree, the gelatin with strawberries and 30 g white sugar. Blend with the handheld blender.

In another large bowl whisk the whipping cream, adding the 70 g of white sugar little by little.

Whip the cream until it forms stiff peaks.

Finally fold the strawberry and gelatin mixtures through the whipped cream and pour into the springform pan with the crust.

Refrigerate for several hours before preparing the topping.

Topping

Hydrate gelatin 10 minutes. Let stand until softened.

Meanwhile place in a food processor strawberries with the sweet wine and sugar.

Then pour in a saucepan and heat the puree, remove from heat and add the hydrated gelatin, stirring well to dissolve it.

Let it cool before pour over the cake. Refrigerate until next day and decorate at your taste.