No‑bake strawberry delight: summer's perfect cheesecake

When the sun pampers us with warm rays and the days get longer and longer, nothing soothes the palate like a fantastic, delicious dessert. Taken straight from the fridge, a cold cheesecake with jelly fulfils sweet dreams. I don't know anyone who would refuse a portion of this dessert. My husband is the family record holder, who can eat nearly half a tray of this cake daily.

This dessert is quick and easy to make, looks impressive, and delights you with its taste. The delicate cheese mass perfectly blends with juicy strawberries and sweet jelly. It's the best summer dessert you could dream of.

Instead of strawberries, you can use blue, black, or raspberries or mix them together. The recipe is simple but requires patience, as the cake needs to chill well in the fridge. It's best to prepare it the day before the planned serving. My family and friends love this cheesecake, and I am sure you will.

Ingredients:

Crust:

• 220 grams of digestive biscuits,
• 100 grams of butter.

Cheese mass:

• 700 grams of cheesecake curd,
• 300 grams of plain yoghurt,
• 250 millilitres of 30% cream,
• 2 packets of jelly (preferably clear or strawberry),
• 300 millilitres of hot water,
• 7-8 tablespoons of powdered sugar,
• 2 teaspoons of vanilla sugar.

Decoration

• 500-600 grams of strawberries,
• 1 packet of strawberry jelly,
• 400-450 millilitres of hot water.

Preparation:

1. Crush the digestive biscuits and mix them with melted butter. Line a 10-inch springform pan with parchment paper, press the crumbs into the bottom using a glass or the back of a spoon to form a compact crust, and place in the refrigerator.
2. Proceed to the cheese mass. Dissolve the jelly in boiling water and set aside to cool.
3. Whip the cream with sugar until it stiffens but is not thoroughly whipped.
4. Mix the cheesecake curd with yoghurt. Then, gradually add the cooled jelly, mixing the mass.
5. Add whipped cream and combine the ingredients with a mixer.
6. Pour the cheese mass into the pan, smooth the surface, and place in the fridge for an hour.
7. Dissolve the strawberry jelly in water, stir, and set aside to cool. Hull and cut the strawberries into pieces.
8. Place the strawberries on the cheese mass and pour over with the semi-set jelly.
9. Refrigerate for several hours, preferably overnight.

Remove the chilled cheesecake from the pan, separating the edges of the cake with a knife from the sides of the pan. Cut into pieces. Enjoy!