Strawberry Cheesecake

June 09, 2021

Strawberry Cheesecake - No Bake

Ingredients:

For the Crust:

* 1 + 3/4cup Graham Cracker Crumbs

* 8-10tbsp Unsalted Butter, Melted

* 2tbsp Granulated Sugar

For the Cheesecake:

* 1lb Strawberries, washed, chopped

* 8oz Cream Cheese, at room temperature

* 2/3cup Granulated Sugar

* 1cup Whipping Cream

* 1 + 1/2cups Mascarpone Cheese

* 2tbsp Lemon Juice

* 2pkts Gelatine

For the Topping/ Decorating:

* 1cup Whipping Cream

* 2tbsp Granulated Sugar

* 1/2tsp Vanilla Extract

* 6 Strawberries, halved

Directions:

1. Spray a 9" springform pan with cooking spray. line the sides of the springform pan with parchment paper.

2. Combine the graham cracker crumbs, sugar and melted butter in a bowl, and mix with a fork. Transfer mixture to the prepared springform pan, and press down using the back of a spatula. Ensure to line the sides slightly as well. Leave in refrigerator for 30 minutes to chill.

3. Puree the strawberries in a blender. Using a seive, strain the puree, and discard the pulp. You should have 1+1/2cups of Strawberry puree.

4. Using a stand mixer with paddle attachment, beat the cream cheese and sugar together, until creamy and soft. Add the whipping cream and continue beating on high until fluffy and creamy (1-2 minutes). Scrape down the bowl as needed. Reduce speed to medium and add the mascarpone cheese. Beat until well combined, creamy and smooth.

5. Add the Strawberry puree, and lemon juice, and mix well for a minute.

6. Add the gelatin to water (1/2cup), mix and leave for 10 minutes. After 10 minutes, heat in microwave for 15seconds and mix well. Add the gelatin mix to the cheesecake mix, and beat for 30 seconds on medium.

7. Transfer the mixture to the springform pan, and pour gently. Use a spatula to smothen the top of the cheesecake. Refrigerate for 4-6 hours or overnight.

8. To make the whipped topping, add the whipping cream and confectioners sugar to a stand mixer with whisk attachment, and whisk on medium-high. Add the vanilla extract once stiff peaks start to form. Whisk on high for 1-2 minutes until stiff peaks have formed. Transfer to a piping bag.

9. Take the cheesecake out of the refrigerator, and run a knife around the edge of the cake if its stcuk to the sides. Slowly remove the sides of the springform pan. Pipe the whipped topping on to the cake, and top with the strawberries. Serve and enjoy!

Note: Cake must be kept refrigerated when not being served.