No-Bake Strawberry Cheesecake

For this no-bake strawberry cheesecake, line the bottom of a round tin (23-24 cm) with parchment paper. Pulse the biscuits in a food processor or crush them finely in a bag with a rolling pin.

Melt the butter and mix it into the crushed biscuits until you have a moist crumb that holds together when pressed between your fingers.

Spoon the mixture into the tin, press it down evenly and slightly up the sides using a glass or spoon, and chill for 15 minutes.

Soak the sheet gelatin in a bowl of cold water for 5-10 minutes to soften. Hull and chop the strawberries, then pureé them until smooth.

In a bowl, beat the cream cheese with the powdered sugar, vanilla extract, and lemon juice until smooth and lump-free.

Whip the heavy cream to soft peaks. It should not be overwhipped so it remains easy to fold.

Squeeze out the gelatin, place it in a small saucepan with 3-4 tablespoons of strawberry purée, and melt over very low heat or in a bain-marie (do not boil).

First stir the dissolved gelatin into the remaining strawberry purée, then fold the purée into the cream cheese mixture. Finally, gently fold in the whipped cream with a spatula.

Pour the filling over the chilled crust, smooth the surface, and gently tap the tin on the work surface to release any air bubbles. Chill for at least 4 hours, ideally overnight.

Once set, remove the cake ring and decorate the surface with fresh strawberries to taste.

Slice with a sharp knife dipped in hot water, wiping it dry between cuts. Serve the portions well chilled.