NO-BAKE STRAWBERRY CHEESECAKE
12 Servings | 468 Calories
While the machine is running, pour in the cream and the liquid gelatin mixture and continue blending until your mix has thickened. Pour cheesecake filling over the prepared crust, cover with plastic wrap and refrigerate for at least six hours but preferably overnight. When ready to serve pipe on some whipped cream rosettes and place on fresh strawberries. Store the cheesecake for up to three days in the fridge. It also freezes well. Decorate with more lovely things— raspberries, blueberries, blackberries, lemons, roses, lavender, and honeysuckle— on top to create an impressive dessert.
INGREDIENTS
1/4 cup water 2 sachets (16 g) unflavoured powdered gelatin 3 cups plain biscuits (graham crackers or digestive biscuits) 1/2 cup butter, melted 3 cups fresh strawberries, hulled 1/3 cup granulated sugar 3 cups (24 oz) block cream cheese* 1 -1/2 cups heavy whipping cream Extra strawberries and whipped cream
METHOD
In a small bowl add the water and sprinkle over the gelatin. Set aside to set for 10 minutes. Blend the biscuits in a food processor until fine crumbs are fine. Pour in the butter and blend until the cookie base comes together. Press the cookies into a nine-inch spring- form pan in a even layer. Cover and place in the fridge until needed. Place the sponged gelatin in the microwave for 20 to 30 seconds until liquified. Let cool down for five minutes. In the food processor, puree the strawberries and sugar together until lump free.
*Use block cream cheese NOT spreadable cream cheese from a tub. Tubs of cream cheese have water added and are soft which will yield you a soft cream cheese that might not set.
Add in the cream cheese and blend until smooth.
Add about one tablespoon of the cream cheese mixture into the cooled liquid gelatin and swiftly whisk to combine. It’s the same technique as tempering and will ensure the gelatin does not lump when added and it will effectively set your cheesecake.
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