Скачать или смотреть Strawberry Charlotte Cheesecake Recipe | No Bake Summer Dessert

Strawberry Charlotte Cheesecake (8-inch)

Ingredients:
• Ladyfingers (enough to line the sides and 2 layers of an 8-inch cake ring)
• 16 oz (450 g) cream cheese, softened
• 1 cup (240 ml) heavy cream, cold
• 1/2 cup (120 g) sour cream
• 1/2 cup (100 g) sugar
• 3 cups (about 450 g) strawberries, finely chopped
• 1 packet (7 g or 2 ¼ tsp) unflavored powdered gelatin
• 3 tbsp (45 ml) cold water (for blooming gelatin)
• Fresh strawberries, for topping

Instructions:
1. Place an 8-inch cake ring on a flat serving plate.
2. Line the inside of the cake ring with a strip of cake collar, then arrange ladyfingers upright between the collar and another strip of collar placed inside the ring (flat side facing inward). This double layer helps the ladyfingers stand securely.
3. Cover the bottom of the ring with more ladyfingers, trimming or breaking them to fit tightly.
4. Sprinkle gelatin over cold water in a small bowl and let sit for 5–10 minutes to bloom.
5. In a large bowl, beat the cream cheese, sugar, and sour cream until smooth and fluffy.
6. In a separate bowl, whip the cold heavy cream to stiff peaks. Set aside.
7. Add the finely chopped strawberries to the cream cheese mixture and stir to combine evenly.
8. Microwave the bloomed gelatin for about 10 seconds, just until dissolved (do not let it boil), and immediately mix it into the strawberry-cream cheese mixture.
9. Gently fold in the whipped cream until the mixture is smooth and airy.
10. Spread half of the filling into the prepared ring and smooth the surface.
11. Add a single layer of ladyfingers over the filling.
12. Spread in the remaining filling and smooth the top again.
13. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set.
14. Before serving, remove the cake ring and cake collar. Top with halved fresh strawberries.

Slice and enjoy!

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