Strawberry cheesecake (no baking)

Perhaps there is no need to expound extensively on the subject matter of what constitutes a cheesecake. Nowadays, this dessert is ubiquitous in the menus of many cafes and restaurants, and likely, most people have already had a taste. A cheesecake is a dish of American origin that has garnered a global following, and one of its primary ingredients is cream cheese, hence its name (cheese-cake). Currently, there exist countless variations of this dessert. Today's recipe will appeal to those who are averse to baking or lack an oven. That is because we will be making a no-bake cheesecake. Moreover, it is an excellent summer dessert as it features strawberries. Due to the fact that this cheesecake is no-bake, it is prepared much faster than a classic New York cheesecake. Also, the addition of strawberry jelly makes this cake even lighter and more ornate. The given ingredients yield a 2 kg strawberry cheesecake. I used a detachable mold with a diameter of 22-23 cm, and you may use slightly smaller or larger molds (for instance, 20 or 24 cm), but that would result in a cheesecake that is a bit higher or lower. Ingredients For the base • 300 g shortbread cookies • 60 g unsalted butter • 20 g milk For the filling • 500 g cream cheese • 200 g heavy cream (33-35% fat) • 150 g granulated sugar • 400 g fresh strawberries • 18 g gelatin • 100 g water For the jelly • 250 g strawberry juice • 10 g gelatin

When it comes to the pièce de résistance of all desserts, there is no denying that the crucial and most pivotal element in the creation of a sumptuous and luscious cheesecake is none other than cream cheese. Typically, confectioners and pastry chefs prefer to use Philadelphia cream cheese in their cheesecake concoctions; however, in the event that you are unable to get your hands on this exalted ingredient, fret not! Simply opt for a cream cheese that is readily available and perhaps even on sale. But beware, my dear reader, the quality and composition of the cream cheese must be impeccable - void of any nefarious vegetable fats, and with a flavor profile that is exquisitely creamy sans any superfluous additives like dill, tomato, or other such flavorings. After all, the flavor of your cheesecake will hinge entirely on the quality and taste of the cream cheese that you utilize in your recipe.

Now, let us turn our attention to the next critical ingredient - the shortbread cookies that will provide the base for our cheesecake. It is essential that you select a shortbread cookie that pleases your palate both in terms of flavor and composition. In my experience, vegetable oil shortbread cookies are an excellent option as they can be prepared expeditiously and require only a few simple and economical ingredients. They also pair beautifully with cheesecakes, adding a much-needed textural dimension to your confection.

Another essential ingredient that you must not overlook is gelatin - a critical component that will lend the necessary stability and structure to your cheesecake. However, the quality of the gelatin that you choose is of paramount importance. It is imperative that you opt for a gelatin that has been tried and tested, and whose quality you can vouch for with absolute certainty. Choosing a subpar gelatin may result in a disappointing outcome where your cheesecake may not set and maintain its shape. For best results, I would recommend using either instant crystalline or sheet gelatin.

When it comes to whipping cream, be sure to select a cream with a fat content between 30-35% - anything less will simply not suffice. And finally, when it comes to the flavor of the jelly that will top your cheesecake, you have the freedom to choose any red juice that strikes your fancy. However, if you truly desire to elevate the taste of your cheesecake, I would highly recommend using a strawberry-flavored juice as it will add an exquisite and delectable twist to your confection.