Strawberry Cheesecake Without Baking

Preparation

• Line the bottom of the cake pan and wrap the base with two layers of tin foil.
• In a food processor, add Biscoff biscuits, and process until a fine dust.
• Add melted unsalted butter and mix until combined well.
• Transfer the mixture to the lined cake pan and press the mixture into the bottom. Refrigerate for 30 mins.
• In a small microwave-proof bowl, add gelatin powder and water, and let it sit aside for around 5 mins to bloom.
• Add strawberries and lemon juice to a food processor, and pulse until puréed.
• Add cream cheese and sugar in a blender, and blend until fully incorporated.
• Add fresh cream, mascarpone, and strawberry purée, and blend until smooth.
• Microwave the gelatin mixture for around 30 seconds, heat and stir until fully dissolved. Add the mixture to the cake batter, and blend until fully incorporated.
• Pour the batter over the chilled crust, and refrigerate overnight to set.
• Soften your gelatin sheets in a bowl of cold water.
• In a saucepan, add water, sugar, and rose water.
• Heat on medium-low heat until the sugar dissolves.
• Squeeze the water out of the softened gelatin sheets.
• Place the sheets into the saucepan, and mix until everything dissolves completely. Let the mixture cool down to room temperature.
• On top of the set cheesecake, nicely arranged the sliced strawberries.
• Pour the mixture, halfway up the sliced strawberries (so that the strawberries won’t float and move around)
• Refrigerate for 30 minutes.
• Pour the remaining mixture. Refrigerate overnight to set.
• Enjoy!