Strawberry no-bake cheesecake

Apparently, I’ve somehow never shared a recipe for a simple, quick and delicious strawberry no-bake cheesecake with jelly on Moje Wypieki before. Time to put that right ;). This is a light and delicate cheesecake with a lovely strawberry flavour, a little like ptasie mleczko, the Polish marshmallow-style confection. If you prefer a richer cheesecake, you can replace the mascarpone with finely ground curd cheese. Honestly, it’s incredibly moreish!

Ingredients for the strawberry no-bake cheesecake:

• 100 g Savoiardi biscuits (or other sponge fingers; the weight will depend on the type of biscuits)
• 1 sachet strawberry jelly (made with 500 ml water)
• 250 g mascarpone, at room temperature (or curd cheese, finely ground three times)
• 200 g strawberries, hulled
• 250 ml double cream, chilled

Dissolve the strawberry jelly in 250 ml boiling water (half the amount of water stated on the packet) and leave to cool.

Line the base of a 25 cm springform tin with baking paper. Arrange the sponge fingers over the base, breaking them into pieces if necessary.

Place the cooled, liquid jelly, mascarpone (or quark) and strawberries in a bowl. Blend with a hand blender until completely smooth and lump-free. Place in the fridge until slightly thickened.

Whip the double cream until stiff. Add it to the slightly thickened strawberry mixture and gently whisk together with a balloon whisk. Pour over the sponge fingers in the prepared tin. Refrigerate until completely set.

Ingredients for the topping:

• 250 ml double cream, chilled
• 2 tsp icing sugar
• 300 g strawberries, halved

Whip the double cream with the icing sugar until stiff. Spread over the chilled cheesecake. Decorate with the strawberries and serve.

Enjoy!