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1
Wash the strawberries and pick off the stems.
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2
Add the powdered gelatin to the water and leave to soak.
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3
Add the cream cheese, strawberries, granulated sugar, lemon juice and cream to a food processor and blend together until smooth.
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4
Transfer the mixture to a bowl and heat it up suspended over a pan of hot water.
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5
Take the gelatin and water mixture and heat up in the microwave until the powder is dissolved before adding it to the cheesecake mixture and mixing.
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6
Pour the mixture into a container (preferably something quite deep) and place in the refrigerator to chill and set (this should take half a day / one night).
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7
Sift the cake flour and cocoa powder together.
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8
Line a baking tray with baking paper.
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9
Separate the egg whites from the egg yolks.
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10
Add the egg yolks and half of the sugar into a bowl and whisk together until thick.
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11
In a separate bowl add the egg whites and the rest of the sugar little by little until you get a stiff meringue.
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12
Mix in the egg yolk mixture here.
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13
Sift in the powder ingredients and mix together, making sure to mix from the bottom of the bowl.
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14
Combine the ingredients marked with and heat them in a microwave.
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15
Then add to the main mixture and mix well.
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16
Pour the mixture into the baking tray and even it out.
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17
Bake in an oven preheated to 180C for around 12 minutes.
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18
Cool on a wire rack.
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19
Whip the cream and sugar together until soft peaks form.
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20
To make the sponge into a rectangle shape, cut 5 cm of sponge off one of the longer sides.
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21
Spread the cream.
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22
When the no-bake cheesecake has set completely, use a cookie cutter to cut out some heart shapes.
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23
Cut out 10 shapes and line them up upside-down before wrapping the sponge around tightly.
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24
Place the cake so that the edges of the sponge are on the bottom of the roll cake and leave to rest in the refrigerator for over 1 hour.
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25
Cut with a warm knife for a clean slice.
