No-bake cheesecake with strawberries

What's more delicious than a cheesecake? Well, today you're in luck, because I'm bringing you a cheesecake that you're going to love when served with strawberries. It's a no-bake cheesecake, the creamiest and smoothest, and we'll make it with a cottage cheese base.

It is an ideal cake for these days when it is so hot, since you can eat it cold, it is very refreshing and it is delicious. It is a good option both for dessert and for a snack, or those with a sweet tooth might also like it for breakfast.

I don't know if you feel the same way, but I have a hard time finding cakes to make in the summer, because with this heat I don't feel like turning on the oven. That's why I love this cake so much, because with the ingredients it has, it doesn't need to be baked, it sets directly in the fridge and is eaten cold. A real treat! I encourage you to try it. I'm sure you'll like it as much as I do. What do you say? Let's get to it!

Ingredients

• 150g toasted caramel flavoured biscuits, finely crumbled

• 100 g melted butter

• The juice of 2 lemons (approx. 75 ml)

• The juice of 1 orange (approx. 75 ml)

• 7 sheets of gelatin, soaked in a bowl of water

• 500 g of cream 35% mg

• 150 g powdered sugar

• 500 g quark or cottage cheese

• 500 g fresh strawberries

Preparation

1. To make the biscuit base: mix the crumbled biscuits with the melted butter. For this step, you may want to use a food processor , which you will use to both chop the biscuits and mix them with the butter. If you don't have one, you may find it practical to put them in a zip-top plastic bag and pass a rolling pin over them or crush them with a pestle. Once the biscuits are crushed, transfer them to a bowl and mix them with the butter using a spoon or spatula.

2. Pour the cookie mixture into the Le Creuset non-stick springform pan and spread evenly. Press down with a spoon to compact it. Store in the refrigerator.

3. Pour the orange juice and lemon juice into a saucepan and heat gently. Add the hydrated gelatin (after leaving it in a dish with water for a few minutes). Mix until the gelatin dissolves and let the mixture cool.

4. To make the cheesecake filling: Beat the cream with the sugar and add the quark or cottage cheese. Next, add one-third of the cream and cheese mixture to the citrus juice and mix well. Add this mixture to the remaining two-thirds of the cream and cheese and mix for a few seconds.

5. Pour the mixture over the cookie base and place in the refrigerator.

6. Let the cake rest for 4 hours in the refrigerator.

7. Remove the cake from the Le Creuset non-stick springform cake pan and place it on a plate or stand.

8. Finally, decorate the cake with strawberries. You can also add a few berries. Enjoy!

Le Creuset cast iron saucepan and Le Creuset non-stick range of moulds