No-bake Strawberry Cheesecake
No-bake Strawberry Cheesecake
Makes 1 x 20cm springform pan
Ingredients
For the crust
-
400
g
oreo cookies
-
80
g
brown butter
(cooled and melted, see notes)
For the strawberry puree:
-
250
g
strawberries
(fresh or frozen)
-
1
lemon juice
For the filling
-
500
g
cream cheese
(softened, room temperature)
-
200
g
strawberry puree
-
200
g
caster sugar
-
350
g
white chocolate
(chopped into small pieces)
-
250
ml
thickened cream
Optional for serving
-
250
ml
thickened cream
-
1
tbsp
vanilla
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).