Strawberry cheesecake
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
shortbread cookies
1 cup
250 g
8.75 oz
8.25 fl oz
cream 33%
0.75 cup
200 ml
6.60 fl oz
powdered sugar
4 Tbs
cream cheese
1 cup
250 g
8.75 oz
8.25 fl oz
strawberry jam
0.50 cup
100 g
3.50 oz
3.30 fl oz
1.25 cup
300 g
10.50 oz
9.90 fl oz



  1. Soak the gelatin in 50 ml of water.
  2. Melt the butter.
  3. Grind the cookies into crumbs using a blender or a food processor.
  4. Mix the cookies with butter.
  5. For cooking, you can use a split form or a pastry ring with a diameter of 18-20cm.
  6. Put the resulting crumb on the bottom of the mold, and tamp it tightly.
  7. Place the mold in the fridge.
  8. Heat the gelatin slightly so that it dissolves, and cool it a little. Whip the cream with the powdered sugar until soft peaks. Add the cheese, and whip on the lowest speed until smooth. Pour in the gelatin in a thin stream (don't stop whipping).
  9. Spread the creamy mass on the base, smooth it, and refrigerate for 1 hour.
  10. Put the jam on top of the cheesecake, and refrigerate until stabilized (for at least 3 hours).
  11. Cut the berries into halves / quarters, and decorate the cheesecake. Slice and serve.