Traditional strawberry cold cheesecake made with homogenized cheese and gelatin

I crush the cookies into fine sand (you can grind them in a food processor or crush them by hand in a bag), then mix them with melted butter to form the base for our cheesecake. I spread the dough prepared in this way evenly on the bottom of the tart pan.

In a pot, I dissolve the gelatin in a small amount of water (according to the instructions on the package), and then set it aside to cool. Meanwhile, I blend the cheeses with powdered sugar and vanilla sugar, and then add the gelatin. I blitz everything together to a smooth paste.

When the cream cheese mixture is ready, I spread it evenly on the cookie cake. On top I put washed, dried and sliced strawberries.

I put the whole thing in the refrigerator for at least 2 hours - ideally overnight. The cheesecake is ready when the cream cheese mixture has set.