No-Bake Strawberry Cheesecake

Recipe:

Ingredient Notes:

• Strawberries. You can use either fresh or frozen strawberries or strawberry puree for the filling. Only fresh strawberries can be used for the topping.
  For a twist on flavor, you can use raspberries, cherries, peaches, apricots or blueberries.
• Cream cheese. Any cream cheese such as “Philadelphia” will work.
• Heavy cream. This cheesecake requires heavy cream with a fat content of 30% or more.
• Condensed milk. Use only the best quality condensed milk. The thicker it is, the better.
• Eggs. You will need medium size eggs. Such an egg weighs about 50-55 g without shell.
• Sugar. Ordinary white granulated sugar. It is better if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
• Gelatin. I use granulated gelatin. To soak it, you need water in a ratio of 1 to 6, the amount is already indicated in the recipe. If you have sheet gelatin, everything is easier – you do not need to measure the water, it takes as much as you need, the rest you just pour off.
• Sprite. You can use any lemon flavored soda here.
• Butter. For this recipe, you can use butter with a fat content of 72% or more.
• Crust. Graham crackers or any kind of shortbread will work.

Let’s start cooking.

Prepare the crust. Crush the crackers in a food processor.

Add the melted butter and mix. Pour into a springform pan and press down the bottom (no need to make sides).

Place the pan in the freezer for 20 minutes.

Make the filling.

Soak the gelatin for the cheese filling in water.

Combine strawberries and sugar in a saucepan.

Place over medium heat and bring to a boil. Puree with a blender.

Return the saucepan to the stove and bring to a simmer over medium heat. Remove from heat, add bloomed gelatin and stir until dissolved. Set aside.

Combine cream cheese and condensed milk and beat until smooth.

Whip the heavy cream.

Add 3 tablespoons of the cheese mixture to the slightly cooled strawberry puree and stir until smooth. Combine the two mixtures and stir.

Add the whipped cream and gently fold in from the bottom with a spatula.

Line the sides of the pan with cake collar. Pour the filling into the crust.

Refrigerate for at least 1 hour.

Prepare the top.

Soak gelatin in water.

Cut strawberries into quarters or smaller if berries are large. Place over the filling.

Pour the sprite into a saucepan and bring to a boil. Add the gelatin and stir until dissolved. Allow the mixture to cool to lukewarm. Pour over the strawberries.

Refrigerate until set.

Slice and serve the finished cheesecake.

Enjoy!

This No-Bake Strawberry Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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