Creamy no-bake strawberry cheesecake

For the no-bake cheesecake, first crush the butter biscuits into a fine crumb. Use a blender. Or seal them in a sturdy bag, press out the air, and roll them with a rolling pin into the finest possible crumb with no large pieces.

Melt the butter and stir it into the crumbs, mixing constantly. Keep mixing until you get a moist mixture that resembles wet sand and holds together when you squeeze it in your palm.

Tip the mixture into a 24 cm springform tin and press it firmly onto the base. Put the tin in the fridge for 20 minutes to firm up.

Soak the gelatine sheets in a bowl of cold water for 5 minutes so they swell and soften nicely.

Put the cream cheese in a bowl and beat it with the sour cream, icing sugar, and vanilla sugar into a fluffy, perfectly smooth cream with no lumps.

Whip the whipping cream until stiff and gently fold it into the cheese mixture so the filling stays airy.

Squeeze out the gelatine and dissolve it in a small saucepan over low heat, but do not let it boil. Pour it lukewarm into the cream in a thin stream and stir thoroughly.

Spread the filling over the chilled base and smooth it level. Return the cake to the fridge and let it set for at least 4 hours, ideally overnight.

Wash the strawberries, remove the stems, and slice them. Arrange them over the set cheesecake just before serving and decorate to taste.