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1
Make the base.
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2
Make biscuit crumbs by crushing with a rolling pin.
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3
Leave the cream cheese in room temperature.
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4
When the biscuits are finely crumbled, add melted butter and mix well.
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5
Spread evenly and tightly pack on the bottom of the mould.
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6
If possible, cover with plastic wrap and refrigerate.
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7
Soften gelatin in water, and microwave right before boiling to dissolve.
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8
The cake will not set properly if you boil the gelatin, so be careful.
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9
Puree the strawberries.
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10
Add ingredients except gelatin and mix.
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11
If cream cheese is hard, microwave a little to warm up and soften.
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12
Like this.
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13
I like the crunchiness of strawberry seeds so I leave them, but strain them if you prefer a smooth texture.
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14
Put the puree into a heatproof bowl, and warm it to body temperature in a microwave.
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15
If the gelatin is hardening, dissolve it again in the microwave.
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16
Add dissolved gelatin in the puree and mix.
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17
Put the mixture from Step 10 into the pre-cooled mould, and rest in the refrigerator for half a day.
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18
When set, take it out of the mould.
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19
It will be easier if you put a warm towel on the outside of the mould for about 5 seconds.
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20
Finished.
