We recommend the use of a removable mold. This is so that you don't have to go through the bitter experience of turning it over, pray to the whole heavenly court that it doesn't stick and at the end have a broken cake that you have to patch.
You can decorate this cake however you want! We love the traditional one that goes with strawberries, but you can also add chocolate cookies, fudge, or even guava icing.
- 1 1/2 cups of Maria or graham crackers, ground
- 3 tablespoons unsalted butter, melted
- 1 envelope (7 grams) of unflavored gelatin
- 1/4 cup of cold water
- 2 packages (8 oz. each) cream cheese, at room temperature
- 1 can (14 ounces) Sweetened Condensed Milk or Sweetened Condensed Non-Lactose Milk
- 3/4 cup whipping cream
- 1/2 teaspoon of lemon peel
- 1/2 cup of white chocolate chips
- 3/4 cup cut strawberries, mashed (about 1/2 cup mashed)
- 1/2 cup sliced strawberries for decoration (optional)
Combine the crushed cookies and butter in a medium bowl. Mix well. Press mixture into the bottom of a 9-inch springform pan. Place in freezer while making cheesecake mixture.
Sprinkle gelatin over water in a small saucepan. Let stand for 1 minute. Mix over low heat until gelatin is completely dissolved. Remove from heat, let stand for 2 minutes.
Beat cream cheese and sweetened condensed milk in a large mixing bowl until smooth. Stir in the cream and whip until smooth. Add the grated lemon peel.
Melt the pieces according to the directions on the package. Blend until smooth. Immediately add the gelatin mixture to the cream mixture, beating until smooth.
Pour over the rind. Add the strawberry puree over the cheesecake and with a knife or spoon, gently stir through the cheesecake mixture to create the marbling. Cover and refrigerate for several hours or overnight. Decorate with strawberry slices before serving, if desired.
Chef's Tip: A deep, 10-inch pie plate can be used instead of the detachable mold. Simply press the cookie mixture into the bottom and sides of the pie plate.