No-bake cheesecake with strawberries

What could be more delicious than a cheesecake? Well, you're in luck today, because I bring you a cheesecake that, when served with strawberries, you're going to love. It's a no-bake cheesecake, very creamy and smooth, made with quark.

This is an ideal cake for these hot days, since you can eat it chilled; it's very refreshing and delicious. It's a good option for dessert or for an afternoon snack, and those with a sweet tooth might even like it for breakfast.

I don't know if it happens to you too, but I find it hard to find cakes to make in summer, since in this heat I don't feel like turning on the oven. For thisreason I am so fond of this cake, because with the ingredients it uses there's no need to bake it — it sets directly in the fridge and is eaten chilled. A true delight! 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

• 150 g of toasted caramel-flavored cookies, finely crumbled

• 100 g of melted butter

• Juice of 2 lemons (approx. 75 ml)

• Juice of 1 orange (approx.75 ml)

• 7 sheets of gelatin, soaked in a container with water

• 500 g of cream 35% fat

• 150 g of powdered sugar

• 500 g of quark or ricotta

• 500 g of fresh strawberries

Preparation

1. To make the cookie base: mix the crumbled cookies with the melted butter. For this step, a food processor can help you, with which you'll both chop the cookies and mix them with the butter. If you don't have one, it's practical to put them in a zip-top plastic bag and roll over them with a rolling pin or crush them with a mortar and pestle. Once the cookies are crushed, transfer them to a bowl and mix with the butter using a spoon or spatula.

2. Pour the cookie mixture into the Le Creuset nonstick removable pan and spread evenly. Press it with a spoon to compact it. Refrigerate.

3. Pour the orange juice and lemon juice into a saucepan and heat gently. Add the hydrated gelatin (after having left it in a plate with water for a few minutes). Stir 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 ricotta. 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 it in the refrigerator.

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

7. Remove the cake from the Le Creuset round nonstick removable pan and place it on a plate or stand.

8. To finish, decorate the cake with the strawberries. You can also go for adding a few mixed berries. Now you can enjoy it!

Le Creuset cast iron saucepan and range of Le Creuset nonstick pans