No-bake strawberry cheesecake

Name: No-bake strawberry cheesecake
Ingredients: 400 g Oreo cookies; 150 g melted butter; 20 g gelatin; 100 ml cold water; 100 ml milk; 600 g Philadelphia cream cheese; 150 g powdered sugar; 500 ml whipping cream; 250-300 g fresh strawberries; 10 g gelatin; 100 ml water; 300 g frozen strawberries; 3 tablespoons sugar

Dessert - No-bake strawberry cheesecake by Safta I. - Recipia

No-bake strawberry cheesecake sets well when the cream cheese comes to room temperature before mixing. The compact Oreo base supports a cold cream filling, with halved strawberries around the edge and a layer of jelly. I serve it in narrow slices while the cream is thoroughly chilled. Prep: 25 minutes. Cook: 7 minutes. Rest: 15 hours and 15 minutes. Total time: 15 hours and 47 minutes. Servings: 12. Approximately 550 kcal and 6 g protein per serving.

Ingredients

For the base

400 g Oreo cookies
150 g melted butter

For the cream

20 g gelatin
100 ml cold water
100 ml milk
600 g Philadelphia cream cheese
150 g powdered sugar
500 ml whipping cream
250-300 g fresh strawberries

For the jelly

10 g gelatin
100 ml water
300 g frozen strawberries
3 tablespoons sugar

Preparation

1. Break the Oreo cookies into pieces and pulse them in a food processor until they have a fine, powdery texture. Put them in a bowl, pour over the melted butter and mix until the crumbs look like wet sand. 2. Place the ring of a 24 cm springform pan on a serving plate. Add the cookie mixture to the ring and press it down with the bottom of a glass to make a firm base. Chill for 30 minutes. 3. Sprinkle 20 g of gelatin over 100 ml of cold water, stir and leave for 10 minutes. Heat the milk in a small saucepan for 2 minutes, until hot and steaming, then stir in the bloomed gelatin until it dissolves. 4. Beat the cream cheese, brought to room temperature, with the powdered sugar until smooth. Gradually pour in the whipping cream, then beat on high speed for 5 minutes, until the mixture thickens. 5. Gradually add the milk and gelatin mixture, beating on low speed. Increase the speed and beat for about 1 minute more, until the cream is smooth. 6. Wash the fresh strawberries, remove the stems and cut the fruit in half. Arrange them around the inside edge of the chilled base, then slowly pour in the cream and gently move the plate so it settles evenly. Smooth the top if needed and refrigerate for 6 hours. 7. Sprinkle 10 g of gelatin over 100 ml of water and leave for 10 minutes. Put the frozen strawberries and sugar in a small saucepan and cook for 5 minutes, until softened and juicy. 8. Blend the strawberries until smooth. Leave the purée to cool for 5 minutes, then stir in the bloomed gelatin until it dissolves. Leave the jelly for about 20 minutes, until it reaches room temperature. 9. Take the cheesecake out of the fridge, spread the jelly over the whole surface and chill it again overnight.

Notes

Keep covered in the fridge for up to 3 days. Making it the night before gives it time to set. For the edge, choose small, firm strawberries so the halves stay in place around the base. If there is a lot of ice on the frozen fruit, shake it off before putting the fruit in the saucepan, as the extra water can make the jelly soft. You can swap the Oreo cookies for 400 g of digestive biscuits for a less sweet base. The 24 cm ring keeps the cream layer at the right thickness; in a larger dish, the cream spreads out and the layer will be thinner. The slices come away more cleanly if you wipe the knife after every cut. Serve it with black tea. The texture is like a chilled cream tart, only with a more compact biscuit base. Contains gluten and dairy.