No Bake Strawberry Cheesecake
🌿 Hello, lovelies and welcome back to
my kitchen!
✨Today we’re making a no bake strawberry cheesecake - something delicious and simple with no fuss! Simple flavours and simple techniques, with something really lovely at the end!
✨Baker’s note
Just a note - as always, I encourage everyone to read the full recipe before deciding to cook or bake, and this one is no exception - it’s a very simple and quick method, but please note that it does require an overnight stay in the fridge!
Ingredients
🍪 Biscuit base
300g Digestive biscuits
150g brown butter
🥄 Cheese filling
500g full fat cream cheese
80g icing sugar
12g vanilla bean paste
Zest of 1 lemon
200g double cream
🍓 Strawberry sauce
200g chopped strawberries
50g caster sugar
Juice of 1 lemon
2 teaspoons cornflour mixed with 1tbsp water
👩‍🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩‍🍳 Let’s cook!
Melt your brown butter and pop it into a food processor and blitz it with the Digestives.
Pop the crumbs into a greased 20cm springform tin and press them firmly onto the bottom of the tin, and also an inch up the sides too, then place it in the fridge.
Now onto our filling, in the bowl of a stand mixer, or using a bowl with a handheld electric mixer, pop the double cream in and whip it until it forms soft peaks - it’s very important to not over whip it.
Now, pop your cream cheese, icing sugar, lemon zest and vanilla paste in a large bowl and using a silicone spatula, mix until it’s smooth, again don’t overmix, otherwise it could result in your cheesecake not setting.
Now using your silicone spatula again, fold the whipped double cream into the cream cheese mixture.
Remove your biscuit base from the fridge and pour the cheesecake filling unto the base. Smooth out the top and pop some cling film over the top and chill overnight.
