What's tastier than a cheesecake? Well today you are in luck, since I bring you a cheesecake that you are going to love accompanied with strawberries. It is a cheesecake without an oven, the most creamy and soft, and that we will make with cottage cheese.

It is an ideal cake for these days when it is so hot, since you can eat it fresh, it is very refreshing and it is delicious. It is a good option both for dessert and as a snack, or the sweetest ones may also like it for breakfast.

I don't know if the same thing happens to you, but it's hard for me to find cakes to make in summer, since with this heat I don't feel like turning on the oven. For this reason, this cake fascinates me so much, since with the ingredients it contains it is not necessary to bake it, it curdles directly in the fridge and is eaten fresh. Quite a delight! I encourage you to try it. I'm sure you'll like it as much as I do. What do you say? Go for it!


  • 150g toasted caramel flavored biscuits, finely crumbled

  • 100 g melted butter

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

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

  • 7 gelatin sheets, soaked in a bowl of water

  • 500 g of cream 35% mg

  • 150g powdered sugar

  • 500 g quark cheese or cottage cheese

  • 500 g of fresh strawberries


  1. To make the cookie base: mix the crumbled cookies with the melted butter. For this step, the use of a food processor can help you, with which you will both chop the cookies and mix with the butter. In the absence of it, it will be practical for you to put them in a zip-top plastic bag and roll them over or crush them with a pestle. Once the cookies are crushed, transfer them to a bowl and mix them with the butter with the help of a spoon or spatula.

  2. Pour the cookie mixture into the nonstick Le Creuset springform pan and spread evenly. Press it down with a spoon to compact it. Reserve in the fridge.

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

  4. To make the cheesecake filling: Whip the cream with the sugar and add the quark or cottage cheese. Next add a 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 it in the fridge.

  6. Leave the cake to rest for 4 hours in the fridge.

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

  8. To finish, decorate the cake with the strawberries. You can also cheer up and put a few red fruits. Now you can enjoy it!

Le Creuset iron saucepan and range of Le Creuset non-stick pans

Claudia Ferrer


Angels said:

Yo utilizo agar-agar en lugar de gelatina.
Gracias por la receta!!

Jesús said:

Seguramente se ha colado un 0 de más en la cantidad de fresas de los ingredientes. 1/2 kg de fresas para decorar parece demasiado. Probablemente sean 50 gr.

Annie said:

Se puede sustituir la gelatina por otra cosa?

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