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 Strawberry Cheesecake without Baking Recipe
Strawberry cheesecake without baking. A very easy-to-prepare pie.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Filling
Bases
Topping
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Filling
Bases
Topping
Instructions
  1. Products.
    Products.
  2. For the base, break up the cookies and put them in a food processor or blender. Add the nuts and grind into flour. Put the chopped butter and mix until smooth.
    For the base, break up the cookies and put them in a food processor or blender. Add the nuts and grind into flour. Put the chopped butter and mix until smooth.
  3. Cover the detachable baking dish with a film with a diameter of 24 cm so that the edges hang down. Put the mass from the blender into the mold and mash it evenly with your hands to get a bottom and sides about 2 cm high. Put the mold in the refrigerator for 1 hour.
    Cover the detachable baking dish with a film with a diameter of 24 cm so that the edges hang down. Put the mass from the blender into the mold and mash it evenly with your hands to get a bottom and sides about 2 cm high. Put the mold in the refrigerator for 1 hour.
  4. For the filling, preheat the oil to room temperature. Soak the gelatin in cold water for 10 minutes. Heat the honey to a boil, squeeze out the gelatin, add to the honey and mix.
    For the filling, preheat the oil to room temperature. Soak the gelatin in cold water for 10 minutes. Heat the honey to a boil, squeeze out the gelatin, add to the honey and mix.
  5. Mix honey with gelatin, sour cream and butter with cottage cheese and whisk with an immersion blender until smooth. Put the cheese mass on the cookie base in the mold, level the top. Refrigerate for 4-8 hours.
    Mix honey with gelatin, sour cream and butter with cottage cheese and whisk with an immersion blender until smooth. Put the cheese mass on the cookie base in the mold, level the top. Refrigerate for 4-8 hours.
  6. Open the mold, remove the film and carefully transfer the cheesecake to a plate. Lubricate the top with syrup, lay out the berries. Pour in some more syrup and serve.
    Open the mold, remove the film and carefully transfer the cheesecake to a plate. Lubricate the top with syrup, lay out the berries. Pour in some more syrup and serve.
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