In my opinion, the strawberry cheesecake is the queen of spring and summer cakes, fresh and fragrant. A delicious no-bake cake, made with biscuits (Digestive biscuits are great for cheesecakes), cream cheese spread (such as Philadelphia), fresh cream, and plenty of strawberries with their beautiful red color, sweet and juicy. There are several steps to prepare it, but it’s not difficult at all. With this recipe, you can create different variations by changing the type of fruit or making it more delicious with other ingredients, like the ones I’ve made with Baileys or with leftover Easter dove cake and chocolate eggs or the Black Forest version with chocolate and cherries.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 12People
- Cooking methods: Stovetop
- Cuisine: International
- Seasonality: Spring, Summer
Ingredients
- 10.5 oz Digestive biscuits
- 5.3 oz butter
- 17.6 oz cream cheese
- 1 cup heavy cream
- 8.8 oz strawberries
- 4.2 oz granulated sugar
- 0.25 oz gelatin sheets
- 1 tsp vanilla extract
- 10.5 oz strawberries
- 2.1 oz granulated sugar
- 0.28 oz gelatin sheets
- 1/2 lemon
Tools
- Kitchen scale
- Bowl
- Food processor
- Saucepan
- Spoon
- Parchment paper
- Springform pan
- Kitchen scale
- 2 Bowls
- Spoon
- Electric mixer
- Saucepan
- Basin
- Colander
- Cutting board
- Kitchen scale
- Knife
- Cutting board
- Bowl
- Saucepan
- Spoon
- Immersion blender
Steps
To prepare the strawberry cheesecake…
First, melt the butter in a saucepan over medium heat, being careful not to burn it.
Meanwhile, break the biscuits into smaller pieces in a food processor with blades, finely chop them, and pour them into the bowl.
When the butter is completely melted, pour it into the bowl with the biscuits and mix well with a spoon. The biscuits should be well soaked with the melted butter, achieving a sandy mixture.
Take a 9-inch springform pan, line the base with parchment paper, cutting off the excess, and pour in the biscuit base you just prepared. Level the base well with a spoon or spatula.
Place the springform pan in the fridge for 30 minutes to harden the base. Continue by preparing the filling.
Take the strawberries, wash them well, remove the stem, and cut them in half lengthwise, then set them aside temporarily.
In a bowl filled with cold water, soak the gelatin sheets for about 10 minutes.
In another bowl, pour the cream cheese, granulated sugar, and vanilla extract, then mix the ingredients well with the mixer.
At this point, pour about 3 tablespoons of cream into a saucepan and the remaining into the bowl with the cream cheese.
Retrieve the bowl with the cream you added, and beat again with the mixer for a few minutes until well incorporated.
Heat the cream you poured into the saucepan; it should not boil, just be warm. Add the well-squeezed gelatin sheets and stir with the spoon.
Pour the dissolved gelatin in the cream into the bowl with the cream mixture and turn on the mixer again for a few minutes, until you get a smooth and compact mixture.
Now take the base you prepared, put a little cream along the edge to act as a glue, and position the cut strawberries with the outer part facing inward.
Pour the remaining cream into the springform pan with a spoon or spatula, covering the strawberries well and leveling the surface. Now, prepare the final decoration.
In a bowl with cold water, soak the gelatin sheet for about 10 minutes. Meanwhile, prepare the strawberries.
Take the other strawberries, wash them, remove the stem, cut them into pieces, and put them in a saucepan with sugar and the juice of half a lemon.
Bring the saucepan to the heat and cook them for a few minutes until they begin to soften.
Now that it has softened, squeeze the gelatin well, pour it into the saucepan with the strawberries, and stir well with a spoon.
Blend the strawberry mixture well with the immersion blender and pour it still warm over the surface of the cheesecake.
Let the cheesecake surface cool for 1 or 2 hours outside the fridge. When it starts to solidify, decorate the edge with pistachio granules, so it will stick and not sink inside.
Once the gelatin is cold, place the cake in the fridge for at least 2 hours to cool it completely.
The strawberry cheesecake is ready to be enjoyed.
