No Bake Cheesecake topped with Strawberries/ Karin Goren

Crust:

200 gr.  digestive biscuits, crushed

70 gr. melted butter

Filling:

500 gr. soft white cheese (5%-9% fat)

1\2 cup (100 gr.) sugar

2 packs (500 ml.) heavy whipping cream

1 1\2 envelopes (21 gr.) gelatin powder

1\2 cup (120 ml.) water

Topping:

strawberries

Make the crust:

Start by preparing a 26 cm, diameter cake pan. For these kind of cakes, I usually line the pan with parchment paper.

Combine crushed biscuits and butter, Put the mixture into the baking tin and spread it evenly, press it down in the tin to form the base.

Make the filling:

Combine the cheese and the sugar, until the sugar dissolves.

Whip the cream until thickens. Store in the fridge.

Spread the gelatin over the water, in a small bowl. Wait 2 minutes, then put the mixture in the microwave for about 10-15 seconds, or until the the gelatin dissolves in the water. Add the gelatin mixture to the cheese mixture, and mix until combined.

Fold the whipped cream into the cheese mixture, just until the mixture is combined. Pour the mixture on top of the base, and chill in the fridge, covered, for at least 4 hours.

To assemble:

Cut strawberries, arrange them on top of the cake as you wish.