Polish Cold Cheesecake {Sernik na Zimno}

Leave cream cheese out to come to room temperature. In the mean time, dissolve 2 envelopes of gelatin in 1 cup hot water, and lemon jello in 1 cup of hot water (that's half the water the recipe on the box calls for). Set aside to cool.

When cheese is ready, place in food processor and process for about 2 minutes. Add both gelatin and jello a little bit at a time. Keep processing until all lumps dis- solve (about 2 minutes). Add sugar and process some more until combined.

Separate the walls of the spring form from the bot- tom. Line just the bottom with parchment paper, and secure the paper with the spring form walls. Cover the bottom with vanilla wafers. Pour cream cheese mixture into the pan. Refrigerate until set, at least 2 hours.

Prepare strawberry jello with half the water the rec- ipe on the box calls for—1 cup of water for each box. This means you will end up with 2 cups of jello as we're using two boxes. Let cool a bit.

Wash and dry fresh berries and cut into smaller piec- es, if needed. Arrange on top of set cheese mixture. Pour cooled jello over strawberries and refrigerate until cake sets (preferably overnight). Serve cold.