Strawberry cheesecake cake without baking

Unusual serving of classic cheesecake! And why not? According to this recipe, you can also cook a classic version of cheesecake using a pastry ring with a diameter of 16-18 cm. But you won't surprise anyone with a "flat" cheesecake, so I decided to experiment. And, it seems to me, the experiment was a success!

Nick

Recipe author

Strawberry cheesecake cake without baking

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Composition / ingredients

servings:

For the base:

Shortbread cookies (strawberry)

120

Butter

For filling:

Cream (10%)

200

Vanilla sugar

Gelatin (instant)

Cream cheese (room temperature)

400

Powdered sugar

100

Syrup (strawberry flavor - 2 drops)

0.1

For decoration:

Bitter chocolate

Strawberries

Almond petals

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 10 g

Fats 48 % 31 g

Carbohydrates 36 % 23 g

391 kcal

GI: 9 / 41 / 50

Step-by-step cooking

Cooking time: 5 h

Step 1:
To make a shortbread cake, you will need only 2 ingredients: shortbread cookies and butter. Chop the cookies into crumbs with a knife, melt the butter without bringing it to a boil. Combine the melted butter with the chopped cookies and mix thoroughly. Since I'm making strawberry cheesecake, I decided to use strawberry cookies to make the cake, but you can also use classic shortbread cookies without additives.
Step 2:
Place 2 pastry rings on the saucers, with a diameter of 12 cm and 9 cm. Put the butter crumbs in each ring and smooth it out, tamping it so that the crumbs become a single base. Put the saucers with rings in the refrigerator so that the butter freezes and the cakes become dense.
Step 3:
At this time, it is necessary to prepare the filling for the cheesecake. Soak the instant gelatin in cold water. Pour the milk cream into the turk and put it on the fire. When the cream is warmed up, add vanilla sugar, swollen gelatin to the turkey and stir until the gelatin is completely dissolved. When the gelatin is dissolved, strain the cream through a sieve to avoid getting grains of undissolved gelatin into the filling.
Step 4:
Put cream cheese at room temperature in a deep bowl, add powdered sugar and mix thoroughly until smooth.
Step 5:
Pour the slightly cooled cream into a bowl with cream cheese, add strawberry flavor and beat lightly with a whisk. You should get a homogeneous, not very liquid mass, the consistency should resemble a fat 20% sour cream.
Step 6:
Get the saucers with pastry rings and pour the filling onto the frozen sand base, smooth it out a little, twist the saucers slightly so that the filling is better aligned. Put the resulting cheesecakes in the refrigerator for 4 hours.
Step 7:
After 4 hours, take the cheesecakes out of the refrigerator and carefully remove them from the molds. Next, carefully place a smaller diameter cheesecake on a larger diameter cheesecake. It is desirable that the second tier of the cake be installed centrally.
Step 8:
The final point will be the decoration of the strawberry cheesecake cake with fresh strawberries, melted bitter chocolate and almond petals.