Ця стаття вже була раніше в нашій розмові — ось готова версія ще раз:
No-bake strawberry cheesecake that looks like it came from a fancy bakery — I make this every single strawberry season
I’m not exaggerating when I say this is my most requested dessert from June through August. Every time strawberries are at their peak, you know, those deep red ones at the farmers market that smell like actual strawberries and not just red water, I make this cheesecake at least two or three times. My sister-in-law literally texted me last week asking if I was planning to bring it to the 4th of July cookout. That’s how good it is.
And the best part? No oven. Not even for a minute. On a hot summer day, that alone is enough reason to love this recipe.
For the crust:
- 7 oz graham crackers
- 5 tablespoons unsalted butter, melted
For the filling:
- 14 oz cream cheese, softened (2 standard blocks)
- 1 cup heavy whipping cream
- ½ cup powdered sugar, adjust to taste
- 1 tsp vanilla extract
For the strawberry layer:
- 12 oz fresh strawberries
- 1 packet unflavored gelatin (Knox works great), about 2½ tsp
- 3 tablespoons cold water
Plus extra fresh strawberries for topping.
Start by crushing the graham crackers. I just toss them in a zip-lock bag and go at them with a rolling pin, which is honestly a great stress reliever. Mix in the melted butter until it looks like wet sand, then press it firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to really pack it down. Pop it in the fridge while you work on everything else.
Sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom. Meanwhile, blend the strawberries until completely smooth. In a large bowl, beat the cream cheese with the powdered sugar and vanilla until fluffy and lump-free. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. This is what makes the filling so light and mousse-like instead of dense.
Warm the bloomed gelatin in the microwave for about 15 seconds, just until it melts. Don’t let it boil. Split it roughly in half: stir one half into the strawberry puree and the other half into the cream cheese filling.
Pour the cream cheese layer over your chilled crust and smooth it out. Spoon the strawberry puree on top. If you want to get fancy, drag a toothpick through it in swirls. It looks gorgeous and takes about ten seconds.
Cover it and refrigerate for at least 4 to 5 hours. Overnight is even better. I always make mine the evening before, which means it’s perfectly set and I’m not hovering over the fridge every hour.
Before serving, pile fresh sliced strawberries on top. Every single time I bring this out, someone asks which bakery I got it from. I never get tired of saying I made it myself.