Cheesecake without Baking with the Taste of “Strachatella” Recipe
Cheesecake without baking with the taste of the famous Italian dessert “Strachatella” and a large amount of ripe and sweet strawberries. Perfect dessert for a hot summer!
Servings
8
Cook Time
40minutes
Servings
8
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the ingredients and start preparing the dessert. We will need cold cream, but it is better to hold the curd cheese at room temperature for a while, so that it becomes softer. The amount of kefir is measured in grams. Wash the strawberries and blot them with paper towels.
  2. The ingredients are designed for a shape with a diameter of 18 cm. It is advisable to use a split form, the bottom of which is lined with baking parchment, and the sides-with acetate tape. This way the cheesecake will be easier to remove and the sides of the cake will turn out smoother. When the preparation of the form is complete, form the bottom of the dessert: spread savoyardi on the bottom of the form, trying to fill all the voids. If necessary, break the cookies into pieces.
  3. In a deep bowl, use a spoon or spatula to mix the cottage cheese, powdered sugar and vanilla.
  4. Separately, whisk the cooled cream to a steady peak.
  5. Fill the gelatin with water, leave it for 5-10 minutes, and then dissolve it in a water bath and let it cool down a little. Through a strainer, enter the gelatin into the kefir and mix. A few large strawberries will be set aside to decorate the top of the cake, the rest of the berries will be cut into small pieces, after removing the stalks. Chop the chocolate with a knife and set aside a small amount (about 1 tbsp) for decoration.
  6. To the mixture of cottage cheese and powdered sugar, add the kefir-gelatin mixture, mix. Add the whipped cream and mix again. Last of all, put the pieces of strawberry and chocolate, mix everything with a spatula.
  7. Put the cheesecake mixture in a mold on the base of savoyardi cookies and level. Put the form with the dessert in the refrigerator for a few hours, so that the cheesecake freezes.
  8. The finished cake is carefully removed from the mold, first removing the rim, and then removing the acetate tape. Transfer the cheesecake to a serving dish and garnish with strawberries, chocolate and mint.
  9. Cheesecake turned out very tender, moderately sweet. An additional plus is that you don’t need an oven in hot weather.
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