Ingredients
- ¼ cups gluten free chocolate cookies or chocolate crunchies
- 1/4 cup butter, melted
- 2 sheets gelatin, soaked in ½ cup of water
- 160 ml fresh cream
- 450 g fresh or frozen strawberries
- 225g full-cream, cream cheese
- 1 cup smooth cottage cheese
- ¾ cup sugar
Topping:
- 1 cup quartered fresh strawberries (washed and stems removed)
- Grated dark chocolate
- Optional: 250ml Whipped fresh cream
Method
- Crush the chocolate cookies in a plastic bag with a roller pin.
- Mix the cookie crumbs with the melted butter in a bowl and press into a springform pan. Chill in the fridge while you make the filling.
- In a small sauce pan, bring the cream to a boil, press the water lightly out of the gelatin sheets and place them in the hot cream to dissolve. Remove from the heat and cool slightly.
- Puree the strawberries in a food processor, add the cream cheese, cottage cheese sugar and mix until smooth. Transfer to a bowl and add the cream-gelatine slowly while whisking quickly to prevent lumps.
- Pour the cream cheese mixture onto the coole cookie crumb base. Place in the fridge for 2-3 hours or overnight to set.
- Loosen sides of the cheese cake with a knife and remove the rim. Top with cut strawberries, grated chocolate and fresh cream.
