Strawberry No-Bake Cheesecake

Method

1. Finely crush the digestive biscuits.
2. Melt the butter and mix with the crushed biscuits.
3. Line the bottom of an 18cm cake tin with parchment paper. Pour in the biscuit mixture, spread evenly, and compact with a meat mallet or similar.
4. Refrigerate the base for at least 30 minutes.
5. Soak the gelatin sheets in cold water for 2-3 minutes to soften.
6. In a bowl, combine cream cheese, strawberry yogurt, and powdered sugar until smooth.
7. Heat a little cream in a saucepan until boiling. Squeeze the gelatin and dissolve it in the hot cream, stirring.
8. Pour the cream-gelatin mixture into the cheese mixture and fold gently.
9. Slice the strawberries into thin slices.
10. Remove the base from the fridge. Arrange strawberry slices on top of the base, covering the surface.
11. Pour the cream over the strawberries and level it.
12. Refrigerate the cake while preparing the jelly topping.
13. For the jelly: In a saucepan, combine the remaining strawberries, some water, and sugar. Bring to a boil.
14. Once boiling, turn off heat. Optionally blend, then strain to obtain a clear liquid.
15. Soak another gelatin sheet in cold water. Add the softened gelatin to the hot strawberry liquid and stir to dissolve.
16. Allow the jelly to cool almost completely (about 15-20 minutes) to prevent melting the cheesecake.
17. Once the cake is well chilled, pour the jelly over the top. Decorate with fresh strawberries.
18. For the glass version: Repeat the same steps in glasses. Place half a strawberry at the bottom, then crushed biscuits, strawberry pieces, cream, and finally jelly.
19. Final decoration: Place a strawberry on top and brush with a little jelly for shine.