The strawberry cheesecake is a summer dessert and no-bake. An easy recipe, consisting of a crunchy base, a creamy cheese and cream filling, with a topping of fresh strawberry gelée.
The perfect dessert for summer or a special snack, great as a cake to prepare for a birthday or a special occasion such as Mother’s Day, or to serve as a dessert for an evening with friends.
In this recipe, I’ll also leave you the video on how to make it with simple ingredients and a result that conquers everyone at the first taste!
Well, let’s prepare it together!
I’ll leave you other recipes:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 688.19 (Kcal)
- Carbohydrates 56.76 (g) of which sugars 34.40 (g)
- Proteins 6.97 (g)
- Fat 50.08 (g) of which saturated 20.53 (g)of which unsaturated 6.45 (g)
- Fibers 2.17 (g)
- Sodium 146.27 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Strawberry Cheesecake
- 7 oz Digestive Biscuits
- 7 tbsps Butter
- 9 oz Mascarpone
- 1 cup Heavy Cream
- 6 tbsps Sugar
- 2 tsp Gelatin Sheets
- 2 tbsps Lemon Juice
- 1 ⅓ lbs Strawberries
- 7 tbsps Powdered Vanilla Sugar
- 2 tsp Gelatin Sheets
Tools
- Springform Pan 8 inches in diameter
- Electric Whisk
Preparation of the Strawberry Cheesecake
I start the recipe by lining a springform pan 8 inches wide and 3 inches tall with parchment paper.
I start the recipe by lining a springform pan with parchment paper.
Preparation of the base
In a kitchen mixer, crumble the biscuits and transfer them to a bowl. Meanwhile, melt the butter, pour it into the bowl and mix well.
Then pour the mixture into the pan, level it well with the back of a spoon and let it rest in the fridge for 30 minutes.I start by soaking the gelatin sheets in cold water. Meanwhile, in a bowl, mix mascarpone, sugar, and the juice of 2 lemons. Mix well: it should become a cream.
Subsequently, heat 50 ml of cream until it reaches the boiling point, then turn off the heat, add the well-drained gelatin, and stir to dissolve it well.
Then add it to the mascarpone mixture and, using a whisk, mix well the obtained mixture.
Meanwhile, whip the remaining cream and gently fold it into the mixture, moving from bottom to top. Then just pour the obtained cream onto the cheesecake base and put it in the fridge for at least 3 hours. This is to ensure the filling sets well.In a small bowl, soak the gelatin in cold water. Then wash the strawberries well, remove the stalk, cut them into pieces and put them in a saucepan with the powdered sugar.
Turn the heat on low so that the sugar melts well. Then squeeze the gelatin, add it to the strawberries, mix, and blend everything with an immersion blender.
Filter the strawberry mixture with a sieve to remove any seeds: the gelée is ready. Let it cool and then pour it over the cheesecake.
Put the cheesecake back in the fridge for at least 4/5 hours! This step is fundamental because the cheesecake must set well.
After the time in the fridge, open the springform pan, remove the parchment paper from the sides and bottom, and place it on a nice plate to be decorated with lots of fresh strawberries and served.
The decoration is very important: the most classic is with lots of fresh strawberries, but even with the addition of dollops of whipped cream, it is a great idea.
Susy’s Tip for the Strawberry Cheesecake
Prepare the strawberry cheesecake the day before, so it will set better and be tastier.
Moreover, instead of mascarpone, you can use any creamy cheese like ricotta or Philadelphia.
Then, if you want, you can substitute the gelatin sheets with agar agar, a natural gelling agent.
Note: you can keep the strawberry cheesecake in the fridge for up to 3 days, but it definitely won’t last long…
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