Strawberry cheesecake is a summer no-bake dessert. An easy recipe made up of a crunchy base, a creamy cheese-and-cream filling and a topping of fresh strawberry gelée.
The perfect dessert for summer or for a special snack, ideal as a cake to prepare for a birthday or for a special occasion such as Mother’s Day, or to serve as a finale to a dinner with friends.
In this recipe I also leave you a video on how to make it with simple ingredients and a result that wins everyone over at the first bite!
Alright, let’s prepare it together!
Here are some other recipes for you:
- 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 (about 2 cups crushed)
- 7 tbsp Butter, melted
- 9 oz Mascarpone (about 1 cup)
- 1 cup Heavy cream (liquid)
- 1/3 cup Granulated sugar (about 80 g)
- 3 sheets Leaf gelatin
- 2 tbsp Lemon juice
- 10.5 oz Fresh strawberries (hulled; about 2 cups)
- 1/3 cup Vanilla powdered sugar (about 50 g)
- 4 sheets Leaf gelatin
Tools
- Pan 8-inch diameter springform pan (approximately 8 in diameter × 2.75 in high) with removable ring
- Electric whisk
Preparation of the strawberry cheesecake
I start the recipe by lining a springform pan (about 8 in diameter, 2.75 in high) with parchment paper.
I start the recipe by lining a springform pan (about 8 in diameter, 2.75 in high) with parchment paper.
Preparing the base
In a food processor I crumble the biscuits and transfer them to a bowl. Meanwhile I warm the butter, pour it into the bowl and mix everything well.
Then I press the mixture into the pan, level it well with the back of a spoon and then let it rest in the fridge for 30 minutes.Begin by soaking the gelatin in cold water. Meanwhile, in a bowl put the mascarpone, the sugar and the juice of 2 lemons. Mix well until it becomes a cream.
Next, heat 1/4 cup (about 50 g) of cream until it reaches a boil, then turn off the heat, add the well-drained gelatin and stir to dissolve it completely.
Then add it to the mascarpone mixture and whisk well to combine.
Meanwhile whip the remaining cream and gently fold it into the mixture using bottom-to-top movements. Then simply pour the obtained cream over the cheesecake base and put it in the fridge for at least 3 hours. This allows the filling to set properly.In a small bowl soak the gelatin in cold water. Next, wash the strawberries well, remove the stems, cut them into pieces and put them in a small saucepan with the powdered sugar.
Turn on the heat to low so the sugar melts well. Then squeeze out the gelatin, add it to the strawberries, stir and blend everything with an immersion blender.
Pass the strawberry mixture through a fine sieve to remove any seeds: the gelée is ready. Let it cool and then pour it over the cheesecake.
Return the cheesecake to the fridge for at least 4–5 hours! This step is essential because the cheesecake needs to firm up well.
After chilling, open the springform ring, remove the parchment from the edges and from the bottom and place the cake on a nice plate to be decorated with lots of fresh strawberries and served.
Decoration is very important: the classic option is many fresh strawberries, but adding dollops of whipped cream is also a great idea.
Susy’s tip for the Strawberry Cheesecake
Prepare the strawberry cheesecake the day before so it firms up better and becomes tastier.
Also, instead of mascarpone you can use any creamy cheese such as ricotta or Philadelphia (cream cheese).
If you wish, you can replace leaf gelatin with agar-agar, a natural gelling agent.
Note: you can keep the strawberry cheesecake in the fridge for up to 3 days, but it certainly won’t last long…
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