No-bake Strawberry Cheesecake

Difficulty: Easy

No-bake Strawberry Cheesecake

Makes 1 x 20cm springform pan

Ingredients

    For the crust
  • For the strawberry puree:
  • For the filling
  • Optional for serving

Instructions

0/8 Instructions
    Make the crust
  • Using a food processor, blend the cookies into fine crumbs. Slowly add the brown butter. Mix until it resembles wet sand.
  • Take a 20cm (8in) round springform pan and press crumbs into the bottom and all the way up the sides with the back of a measuring cup. Chill until filling is done.
  • Prepare the chocolate
  • Place the chocolate in a medium bowl. In a small sauce pan bring the cream to the boil and pour on top of chocolate. Let sit for a minute. Stir vigorously with a wooden spoon or mariz (rubber spatula) until smooth. Set aside to cool down.
  • Prepare the strawberry puree
  • If using frozen strawberries, thaw the strawberries completely. Cut into smaller pieces and remove any stems. Place strawberries and lemon juice in the blender jug and blend into a smooth puree. Set aside.
  • Make the filling
  • In the bowl of your stand mixer fitted with a whisk attachment, or a large mixing bowl with a handheld mixer, whisk cream cheese on medium speed until fluffy then add strawberry puree then whisk for 1 minute. Turn up mixer to high speed then add sugar a spoonful at a time and mix until smooth.
  • Turn mixer down add the melted chocolate and cream mixture (ganache). Then whisk on high until smooth. Pour filling into prepared pan, then with a hot offset spatula or spoon, flatten the top. Chill to set for at least 8 hours or overnight.
  • To serve
  • Whip cream and vanilla until medium peaks. Refrigerate until ready to serve. The cheesecake is ready when it is hard to the touch and fully set.
  • Unmold the cheesecake from the springform pan carefully. Run a knife under hot water and slice cheesecake into 12 portions. Wipe knife after each stroke. Serve with a dollop of whipped cream and fresh strawberries (if using).

Notes

  1. Measurement is based on yield after the unsalted butter has been cooked. Please watch this video on how to make brown butter or beurre noisette.

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