Strawberry Jelly Cheesecake
4 servings
50 minutes
Strawberry jelly cheesecake is a refined combination of a delicate crispy base and aromatic berry jelly. This dessert, inspired by American cuisine, gained popularity for its lightness and freshness. The crumbly cookie base soaked in butter gives the cheesecake a pleasant texture and rich flavor. The strawberry jelly is the main highlight of the dish, revealing a sweet and tangy note that offers incredible freshness. This cheesecake is perfect for summer evenings or festive events, impressing with its brightness and airiness. Served chilled, it refreshes and brings joy to everyone who tries it.
1
Crush the cookies into fine crumbs. Melt the butter and pour it into the crumbs. This mixture should hold its shape well. You can check by rolling a ball (it should not crumble).
- Cookie: 400 g
- Butter: 120 g
2
Line the mold with parchment paper. Add the crumbs and spread evenly in the mold. You can dry it a bit in the oven or leave it in the fridge for 30-40 minutes.
3
Soak 20 grams of gelatin in water. Add a little sugar to the strawberries. Wait until they start to release juice. Pour the strawberry juice into a saucepan and add the soaked gelatin. Cook on low heat until the gelatin dissolves.
- Gelatin: 20 g
- Strawberry: 900 g
- Water: 50 ml
4
Pour all the juice from the strawberry pulp. Let it cool a bit. Pour the strawberries into a mold with a base. Leave in the refrigerator overnight.
- Strawberry: 900 g