Cold Cheesecake with Strawberries

Prepare the pan: use a springform pan with a diameter of 20–22 cm (preferably with a removable bottom). Line the bottom with a strip of baking paper or lightly grease the sides. Crush 200 g of digestive biscuits. If you have a food processor, add the biscuits and pulse until you achieve a uniform consistency of fine crumbs (about 30–40 seconds). If you don't have a food processor, place the biscuits in a thick zip-lock bag and crush them with a rolling pin for 2–3 minutes until fine crumbs form.

Melt 80 g of butter: in a small saucepan, heat the butter over low heat for 1–2 minutes until it melts and becomes liquid (do not let it brown). Pour the melted butter into the crushed cookies and mix thoroughly with a wooden spoon or silicone spatula until all the crumbs are evenly moistened. The mixture should resemble wet sand and slightly stick together when you take it in your hand.

Press the cookie dough into the springform pan. Using the back of a spoon, a measuring cup, or the bottom of a glass, evenly and firmly press the crumbs down to create a compact, evenly distributed layer. Try to ensure that the edges are the same thickness as the center. Place the pan in the refrigerator for at least 15 minutes to let the base set.

Soaking the gelatin: sprinkle 12 g of gelatin into a small, wide bowl and evenly distribute it over the surface of 80 ml of cold water. Set aside for 5–8 minutes until the powder absorbs the water and swells (the surface will be smooth, and the consistency will resemble thick jelly).

Dissolving gelatin: after blooming, heat the gelatin to dissolve it. You can do this over a small saucepan of boiling water (water bath) - place the bowl with gelatin over the steam and stir until dissolved (about 30–60 seconds). Alternatively, heat in the microwave for 8–12 seconds - stir after 6 seconds. The gelatin should be clear and liquid; do not allow it to boil, as it will lose its gelling properties.

Prepare the cheese mixture: in a large bowl, place 500 g of cream cheese and 80 g of powdered sugar. Using a hand mixer or stand mixer on low speed, mix for 1–2 minutes until the mixture is smooth and lump-free. Add 5 g of vanilla extract and 30 g of lemon juice, and mix briefly (15–20 s).

Whipping the cream: in a separate, very cold bowl, whip 300 ml of chilled 30% cream to stiff but creamy peaks. Start on low speed for 20–30 seconds, then increase the speed; the cream should form soft peaks that slightly bend when the whisk is lifted (about 2–3 minutes depending on the device).

Combine the ingredients: pour the slightly cooled, melted gelatin into the smooth cream cheese in a very thin stream (if the gelatin is hot - wait until it is warm, about 40–45°C), while continuously mixing on low speed to evenly distribute the gelatin. Then gently fold in the whipped cream with a spatula using an upward motion until the mixture is uniform and fluffy. The mixture should be smooth, without lumps, and slightly runny, but not watery.

Pour the cheese mixture evenly over the chilled cookie crust. Use a spatula to smooth the surface. Gently tap the pan on the counter 2–3 times to remove larger air bubbles. Loosely cover the pan with plastic wrap and place it in the refrigerator for at least 4 hours; the best results are achieved after 6–8 hours or overnight. The cake is ready when the center is firm and not liquid (it should slightly spring back to level when gently touched with a finger).

Prepare the strawberries: set aside 150 g of strawberries for decoration (wash, hull, and cut them in half or slice them). Blend the remaining 250 g of strawberries with a blender until smooth (about 30–45 seconds). If the puree is very sour, you can add a teaspoon of powdered sugar — this is optional and depends on the sweetness of the fruit.

Finishing: arrange the strawberry slices on top of the set cheesecake in a decorative pattern (concentric circles or a heart made of slices). If you are using white chocolate (optional 30 g), melt it in a water bath: place the broken chocolate in a bowl over a pot of hot water and stir until liquid (about 1–2 minutes). Gently drizzle the cooled liquid chocolate over the strawberries in a thin stream for shine and flavor. Finish with a few mint leaves (10 g) for contrast.

Serving: before serving, remove the cheesecake from the springform pan: run a very thin knife along the edges, unclip the ring, and carefully transfer the cheesecake to a plate. When cutting, use a long, sharp knife; for even slices, dip the knife in hot water, dry it with your hand, and cut in one smooth motion. Serve chilled, after 6–8 hours of cooling.

Storage: store the cheesecake in the refrigerator covered loosely with plastic wrap or in a cake container to prevent it from absorbing odors. It tastes best within 48 hours. Before serving, take it out for 10–15 minutes to let it soften slightly.