No-Bake Strawberry Cheesecake: The Effortless Recipe for a Sweet Yet Tangy Dessert

Blend the strawberries in a hand blender until pureed.
Strain the strawberry puree and add it to the ricotta cream.
For a very soft effect, use the hand blender in the cream cheese and strawberries.
You will want a smooth, pale pink cream.
Whip the cream until stiff with the electric whisk.

Incorporate the cream into the ricotta cream, stirring gently from the bottom up so as not to break it.
You will need to obtain a fluffy and foamy cream.
Soak the gelatin in cold water for 10 minutes, squeeze it and dissolve it in a few tablespoons of slightly heated cream.
Stir to melt it well, let it cool then add everything to the ricotta and strawberry cream.
Pour the cream on the biscuit base, smooth well and put back in the refrigerator for 4 to 6 hours.
After this time, the cream will be firm and you can decorate the strawberry cheesecake with fresh strawberries on the surface.
Keep the cheesecake in the refrigerator until ready to serve.