Strawberry cheesecake

  • 45 min
    Preparation time

Cheesecake – or translated in Serbian language: cake made of cheese – has become an inevitable part of the menu in almost any place that serves food, from cafés and pizzerias, to famous restaurants.
The crust, in its classical way is made out of biscuits. However, today we decided to “mix it up” a little and break the routine with a different kind of crust – the chocolate cornflake crust.


  • 220 g of chocolate cornflakes

  • 150 g of apple juice

  • 500 g of the Moja Kravica Kuhinjica cottage chees

  • 250 g of the Moja Kravica yoghurt

  • 3 packets of gelatin powder

  • 125 g of powdered sugar

  • 500 g of strawberries


  1. Put the cornflakes into a bowl and soak them with apple juice. Leave them until the cornflakes absorb the liquid and then spread evenly in a baking mold.

  2. Dissolve the gelatin powder in a small amount of water, then pour it into a pot, gently warm the pot for 2-3 minutes and then leave it aside for a while. Mix the Moja Kravica Kuhinjica cottage cheese, powdered sugar and Moja Kravica yoghurt, and then add the previously prepared gelatin. Beat everything with an electric mixer and spread the mixture evenly onto the cornflake base. Leave to rest in the fridge until it is well cooled, and the cream is firm.

  3. Before serving, decorate with strawberries, or with any other seasonal fruit.

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