The most popular version of this dessert is the strawberry cheesecake. It’s usually made with cream cheese, eggs, sugar, vanilla extract, and strawberry puree. The crust for this version can be either graham crackers or chocolate wafers, depending on the baker’s preference.
Cookies crumbs base
- 1 package and a half of Maria cookies or any other cookies brand
- 12 Tablespoons of butter
- 50 ml water
- 2 tablespoons sugar
- 2 1/4 cups of cream cheese
- 2 cups of whipping cream
- 1 cup of sugar
- 2 3/4 tablespoons of neutral gelatin
- 1/4 cup of water
- 250 grams strawberries
- 1 sachet strawberry flavored gelatin
- 3/4 cup of warm water
For the cookie crumbs base:
- crush the cookies, mix them with the butter and water (50 ml) and the two tablespoons of sugar, form a paste, and put it as a base in the mold (removable).
For the cheese filling:
- Divide it into two parts; first, mix the cream cheese with the cream and sugar, heat it a little so that the mixture is lukewarm; it can be heated in a microwave or pot.
- We put the neutral gelatin with 60 grams of water to hydrate for 10 minutes, then heat it for a few seconds in the microwave until it melts. Finally, mix it with the cheese mixture that we had already prepared and put it on the cookie in the mold. Leave it in the refrigerator for 2 hours before adding the strawberry topping.
- Dissolve the strawberry-flavored gelatin sachet in 200 g of warm water, heat in a saucepan until it dissolves well, and then let it stand. When it is at room temperature, put a very thin layer of gelatin, decorate with strawberries cut in half, and let it cool in the refrigerator for 15 minutes.
- After 15 minutes, cover with the rest of the gelatin, so they will not be floating in the liquid; let it cool for at least 4 hours before removing from the mold and serve.