On hot days I don't want to stay in the kitchen preparing meals for the whole family. However, I know that whatever the weather, my family and I like to eat something sweet for dessert. So as not to stand in a hot kitchen at the hottest time of the day, I try to prepare as much as I can the evening before, when the aura is kinder for home cooks.

My proposition for today – three-ply strawberry cheesecake served cold – is amazing in this regard. The whole dessert can be prepared the day before, and after dinner you can make aromatic coffee and just take the dessert out of the fridge. My cheesecake contains three layers, but each one is different. The dessert has another advantage. I didn't add a single teaspoon of sugar. It is light, refreshing and full of strawberries. So if it isn't sweet enough for you, you can use vanilla fromage frais instead of yogurt.

Ingredients (20-cm cake tin)
1st layer
350ml of natural yoghurt
150ml of blended strawberries
2-3 teaspoons of gelatine
a couple of tablespoons of hot water
Dissolve the gelatine in the hot water. Cool it down but don't let it set. Mix the yoghurt with the blended strawberries. Add the gelatine and mix it in thoroughly. Pour the first layer into the cake tin and leave in the fridge until it has set.

2nd layer
450ml of blended strawberries
2-3 teaspoons of gelatine
a couple of tablespoons of hot water
Dissolve the gelatine in the hot water. Cool it down but don't let it set. Mix the gelatine with the blended strawberries. Mix them in thoroughly. Pour the second layer into the cake tin and leave in the fridge until it has set.

3rd layer
a couple of strawberries
strawberry jelly (instant)
Dissolve the jelly in 400ml of hot water. Wash the strawberries, cut into halves and arrange on the second layer of the dessert. Pour the cooled down jelly onto the strawberries. Leave in the fridge until it has set.

Enjoy your meal!

Try also:
Lemon-coconut cheesecake
Vanilla baked cheesecake with fruit
Small stracciatella cheesecake with fruit