Ingredients
Serves 6
Preparation Steps
Step 1
Start by preparing the gelatin
In a small bowl, combine the water and sprinkle the gelatin evenly over the surface. Let it sit for 10 minutes to bloom. Once set, heat the mixture in the microwave for 20-30 seconds until liquefied. Allow it to cool for 5 minutes before use.
Step 2
Blend the biscuits into fine crumbs
In a food processor, blend the biscuits into fine crumbs. Add the melted butter and blend until the mixture resembles wet sand. Press this mixture evenly into the base of a 9-inch springform pan. Refrigerate while you prepare the filling.
Step 3
Blend all the ingredients
In the cleaned food processor, puree the hulled strawberries with the granulated sugar until smooth and free of lumps. Add the Britannia The Laughing Cow Cream Cheese to the strawberry puree and blend until smooth. While the processor is running, gradually pour in the heavy whipping cream followed by the cooled gelatin mixture. Blend until the mixture thickens slightly.
Step 4
Cover the cheesecake and let it freeze
Pour the strawberry-cream cheese filling over the chilled biscuit base, spreading it evenly. Cover the pan with plastic wrap and refrigerate for at least 6 hours or, ideally, overnight to set completely. Once the cheesecake has set, carefully remove it from the pan. Pipe whipped cream rosettes around the edges and decorate with fresh strawberries, edible flowers, or other seasonal fruits. Slice and serve chilled.
Step 5
Serve it chilled and enjoy!
Store the cheesecake in the refrigerator for up to 3 days. Alternatively, it can be frozen for longer storage. If freezing, wrap it securely to prevent freezer burn and thaw it in the refrigerator before serving.
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