Form - 20cm diameter - Minimum 6.5 – 7 cm depth

STEP 1: Construct the base

Put the B-Pro wafers in a sturdy bag (preferably with a zip lock) and crush them using a rolling pin or heavy pan. We want uneven crumbs and small pieces for texture, not fine powder! Pour them into a bowl, add the fine salt, milk and melted coconut oil. Mix well until the texture of wet sand. Line the bottom of a 20cm springform pan with baking paper. Pour the mixture and press it very firmly and tightly to the bottom using a glass. Store in the fridge.

STEP 2: Mix the white cream

In a large bowl, mix the skira and cream cheese. Add the sweetener, vanilla, lemon juice and grate only the yellow part of the lemon peel (if you touch the white, it will be bitter). Mix until perfectly smooth. Soak 8g of gelatin in 30ml of cold water for 5 minutes. Melt it in a water bath or in the microwave for EXACTLY 10-15 seconds – it should be slightly warm, never boiling! To prevent it from curdling, add 3-4 tablespoons of the cold cream to the warm gelatin and mix quickly. Only then pour this mixture back into the large cream and mix vigorously. Pour over the waffle base and refrigerate for at least 2-3 hours.

STEP 3: Revive the strawberry jelly

In a small saucepan, place the frozen strawberries, 50 ml of water, the sweetener and a tiny pinch of salt. Boil them over medium heat until the strawberries are completely soft. Remove from the heat and only then add 1 tbsp. fresh lemon juice. Mash the strawberries with a fork or potato masher if you want larger pieces or puree for a smooth puree. Soak 7 g of gelatin in 30 ml of cold water, melt it slightly and stir it into the warm strawberry puree. Wait for the strawberry mixture to cool to room temperature. If you pour it warm, you will melt the white layer. When it cools, carefully pour it on top. Put it in the refrigerator for another 2 hours.

STEP 4: Decoration

Take out the cheesecake. Garnish with some fresh strawberries, the broken chocolate wafer and enjoy!