Cold Cheesecake with Strawberries

Prepare the pan: use a springform pan with a diameter of 24 cm. Line the bottom with a round piece of parchment paper (cut out about 26 cm), lightly grease the sides with butter so the paper stays in place. Place the pan on a flat tray or large plate — it will be easier to move.

Crush 200 g of biscuits into fine crumbs. Place the biscuits in a plastic bag, tie it, and hit it with a rolling pin for 1-2 minutes until there are no larger pieces. Alternatively, use a food processor — pulse 8-12 times.

Melt 100 g of butter: in a small saucepan over low heat or in the microwave, heat for 20 seconds at a time until melted, stirring to prevent it from browning. Pour the melted butter into the crushed biscuits and mix with a fork or silicone spatula until all the crumbs are moist and the mixture can be tightly squeezed.

Transfer the cookie dough to the prepared springform pan. Using the bottom of a glass or a small tamper, press the mixture down firmly to form an even base about 6-8 mm thick. Make sure the mixture is evenly spread all the way to the edge. Place the pan in the refrigerator for 15 minutes to allow the base to set.

Bloom the gelatin: sprinkle 12 g of gelatin into a small bowl and evenly sprinkle it over 80 ml of cold milk. Let it sit for 5 minutes until the granules absorb the liquid and swell (they will resemble soft granules).

Dissolve the gelatin: transfer the bowl with the swollen gelatin to a water bath or heat in the microwave for 8-12 seconds, stirring until the solution is clear — do not let it boil. The solution should be lump-free and have a temperature of about 40°C (slightly warm). Set aside to cool slightly — it should be warm, not hot.

In a large bowl, place 600 g of cream cheese, add 120 g of powdered sugar, 5 g of vanilla extract, 1 g of salt, and 10 ml of lemon juice. Mix with a hand mixer on medium speed for 1.5-2 minutes until the mixture is smooth and lump-free. Check if the mixture is silky and easy to blend — this is a sign that the cheese was soft enough.

Whip the cream: pour 400 ml of chilled cream into a cold, clean bowl and beat with a mixer on medium speed for 2-3 minutes, until soft, stable peaks form (when you lift the beaters, the peaks slightly bend but do not form lumps).

Prepare the strawberries for the filling: combine 400 g of fresh strawberries — set aside about 100 g for chopping, and blend 300 g with a blender until smooth. If you wish, you can strain the puree through a sieve to remove the seeds. Add 40 g of powdered sugar (from the prepared amount) and 10 ml of lemon juice to the puree, and blend briefly.

Combine the mixture with gelatin and strawberries: slowly pour the warm, but not hot, gelatin solution into the smooth cheese mixture (step 7) while mixing on low speed to evenly distribute the gelatin (pour in a thin stream). Then add the blended strawberry puree and mix on the lowest speed for a few seconds until the mixture is evenly pink.

Combine everything with the whipped cream: fold the whipped white fluffy peaks of cream into the cheese-strawberry mixture in 3-4 batches. Gently fold with a spatula from the bottom of the bowl upwards, turning the bowl — the pace should be slow to avoid losing fluffiness. Once the mixture is uniform, add 100 g of finely chopped strawberries (if you want pieces) and gently mix.

Pour the prepared cheese mixture onto the chilled cookie crust. Use a silicone spatula to smooth the top. Gently tap the springform pan on the countertop (2-3 times) to remove larger air bubbles and level the mixture.

Serving: before serving, wait 10-15 minutes after taking it out of the fridge, then run a thin knife along the edge of the mold, unlock the springform pan, and carefully remove it. Cutting: use a long knife dipped in hot water and wipe the knife between cuts to get clean slices.

Prepare the coulis: if you have 300 g of blended strawberries (step 9), pour them into a small saucepan and heat for 1-2 minutes, stirring, until it thickens slightly. If you prefer the raw version, you can skip heating the puree. Let the coulis cool slightly to room temperature. Alternative: heat 50 g of strawberry jam with 1 tablespoon of water and strain to achieve a glossy glaze.

After slightly cooling, evenly spread the coulis on top of the cheesecake in a thin layer (about 3-5 mm). If you are using jam as a glaze, spread it in a thin layer with a kitchen brush. Decorate to your liking: arrange slices of an additional 150 g of strawberries (optional) in a fan shape in the center and optionally sprinkle with a few whole small strawberries.

Chilling: place the cheesecake in the refrigerator for at least 6 hours, preferably for 8 hours or overnight. The gelatin needs time to fully set the mixture; the cheesecake will taste best when well chilled.