No Bake Strawberry Cheesecake

Directions

• Step 1 Cut all strawberries into small pieces and heat with 50 g sugar until they are completely pureed, Then add 5 g of lemon juice and sieve the puree. Put the strawberry puree in the refrigerator.
• Step 2 Cut the cookies into small pieces and mix the crumbs with the melted butter, now spread the cookie crumbs with the butter on the cake base. Line the cake base with baking paper. Put the cake pan in the refrigerator.
• Step 3 Now add four sheets (7 g) of gelatin in ice cold water. At this time, mix the cream cheese with 50 g sugar and some vanilla extract, lemon juice until creamy.
• Step 4 Put this Gelatin from the cold water into a small bowl, either you can heat it for 5 minutes until it is completely dissolved, or you can boil some water and pour the boiling water over the gelatin, making sure that the gelatin is just covered with the water it should not have much more water in the gelatin otherwise the cake will not set. When the gelatin is completely dissolved and watery, add it to the cream cheese mixture as well as the strawberry puree. Mix everything well.
• Step 5 Now spread the cream cheese mixture on the cake base. Spread the cream cheese mixture just enough to reach the edges. The cake is now packed for 15 minutes in the handle freezer.
• Step 6 From the remaining cheesecake mass add a drop of pink or red food coloring and mix everything well so that the color is just moderate. Now add the slightly more intense cheesecake mixture to the first layer of cake, making sure to pour the same amount of mixture into the mold as in the first step, so that the layers are even later. Again put the cake in the freezer for 15 minutes.
• Step 7 From the remaining cream cheese mixture, add a drop of red or pink food coloring to intensify the color of the mixture and put it back on the cake. Repeat the steps until you have no more cream cheese mixture left. You can put the cake again for 15 minutes in the freezer but do not forget to put it after the 15 minutes in the refrigerator for at least 5 hours ideally overnight so that the cake becomes nice and firm.