Directions

1. Step

Crush the cookies and mix them with melted butter in a plastic bag until well combined. Press the mixture into the bottom of a cake pan to form a crust. Evenly distribute the diced strawberries over the crust.

2. Step

In a saucepan, combine 150g strawberries, 30g sugar, and lemon juice. Heat over medium-low heat, stirring occasionally, until the strawberries break down and soften. Transfer to a bowl and set aside to cool.

3. Step

In a large bowl, mix the softened cream cheese, 15g sugar, strawberry puree, heavy cream, and another 15g of sugar until smooth. In a separate small bowl, combine cold water and powdered gelatin. Let it sit for a few minutes to bloom. Gently heat the gelatin mixture until fully dissolved, then pour it into the cream cheese mixture, stirring well to combine.

4. Step

Pour the cheesecake mixture into a piping bag, then evenly spread it over the cookie crust in the pan. Drizzle the remaining strawberry puree on top. Refrigerate for at least 1 hour or until set.