No-bake Strawberry Cheesecake
Makes 1 x 20cm springform pan
For the crust
- For the strawberry puree:
- For the filling
- Optional for serving
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).
- 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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