No-Bake Strawberry Cheesecake

Name: How to cook No-Bake Strawberry Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6″ (15 cm) round cake
Cuisine: Us

Introduce

Chef :

Spoonful Passion

No-Bake Strawberry Cheesecake

Pretty in pink. This no-bake strawberry cheesecake can be made with fresh or frozen strawberries. It needs no artificial food coloring at all.

Ingredient

Food ration :

6″ (15 cm) round cake

80 g

graham cracker or digestive biscuit

40 g

cream cheese, room temperature

90 g

Cooking instructions

* Step 1

Https://youtu.be/xINjlaF5fgA

* Step 2

Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer into a bowl. Combine well with butter.

* Step 3

Place into a 6-inch (15 cm) cake mold or loose-bottom pan. Spread evenly before pressing the mixture onto the base to pack it firm. Refrigerate until the cheesecake is ready.

* Step 4

Strawberry puree: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.

* Step 5

Half or quarter the strawberries. Place into a saucepan along with sugar. Cook over low heat until the strawberries break down and become soft. Transfer into a blender and process until smooth.

* Step 6

Cheesecake: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.

* Step 7

In a medium bowl, smoothen the cream cheese with a rubber spatula or whisk until creamy. Mix in plain yogurt and sugar until it becomes really smooth.

* Step 8

In a cold bowl, whip the cream until thick and creamy with a whisk or electric mixer. Fold the thickened cream into the cheese mixture.

* Step 9

Assembly: Melt the bloomed gelatin for strawberry puree. Heat in a microwave or bain-marie just until it is fully dissolved. Combine well with the strawberry puree.

* Step 10

Also, melt the bloomed gelatin for cheesecake. Fold it into the cheese mixture until well-combined. Once the gelatin is mixed in, do the following steps quickly before they set.

* Step 11

Separate the cheese mixture into 4 bowls. And separate the strawberry puree into 3 of the bowls and mix well. Quantity as follow: 1st bowl – 110g cheese mixture & 40g strawberry puree 2nd bowl – 90g cheese mixture & 65g strawberry puree 3rd bowl – 60g cheese mixture & the remaining strawberry puree 4th bowl – the remaining cheese mixture

* Step 12

Pour the 4th bowl (remaining cheese mixture) onto the crust base. Shake the pan to spread it evenly. From the cake center, pour the 1st bowl, followed by the 2nd bowl and the 3rd bowl last.

* Step 13

Cover and refrigerate for at least 4 hours or best overnight. The cake will set better when chilled longer. To remove the cake mold, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!

Note: if there is a photo you can click to enlarge it