Whether you are hosting a birthday party, celebrating Christmas or preparing dessert for guests, you can never go wrong with fluffy and delicious lemon cheesecake. Check out this yummy, tempting and easy hassle free recipe which makes a great dessert, especially during summers.
No-cook Strawberry Cheesecake
Prep Time: 30 mins + 1 hour + overnight chilling
- 100gm melted butter
- 250gm digestive biscuits
- 1 vanilla pod
- 100gm icing sugar
- 600gm full-fat soft cheese
- 284ml double cream
- 25gm icing sugar
- 400gms halved punnet strawberries
Method of Preparation
- For preparing the base, take a 23cm loose-bottom baking tin, grease with butter and line with parchment. Put digestive cookies/biscuits in a food bag and crush into crumbs with a rolling pin. Pour the crumbs into a bowl, and then add them to melted butter. Mix crumbs until they are thoroughly coated with butter. Transfer them into the baking tin and down firmly to achieve an even layer. Chill in the refrigerator for setting it firmly for 1 hour.
- Slice vanilla pod vertically without cutting off the tip, so that halves of the pod are still connected. Hold the tip firmly and remove the seeds by using the back of the knife.
- Place icing sugar, cream cheese and vanilla seeds in a mixer bowl, and blend with an electric grinder/mixer until smooth in texture. Add double cream and continue mixing until thoroughly combined. Now spoon the resultant mixture on the chilled biscuit base. Start working from edges and move inwards towards the center of the base. Ensure that no air bubbles are trapped. Level out the top of the cake with the help of a spatula or a dessert spoon. Place it in the fridge and allow it to set overnight.
- Keep the cheesecake at normal room temperature for 30 mins. For removing the cake from the tin, place the tin on top of any can then pull the edges of the baking tin down. Slide the cake onto the serving plate, remove the parchment paper and base. Blend half of the strawberries along with icing sugar and one tablespoon of water in a food processor for making a puree. Sieve. Garnish the cheesecake with remaining pieces of strawberries and drizzle the top with the puree.
For Firm Base
Make sure that biscuit crumbs are thoroughly covered with melted butter. Leave the base in the fridge for at least an hour before adding the layer of filling. This process helps to keep crumbs from mixing with a layer of cheese mixture.
For Setting Filling
The cream cheese mixture should have a thick and firm texture and requires to be chilled overnight for setting the filing well.
Getting Cake Out Of The Tin
If you find it difficult to un-mold the cake, then let it sit a little longer. You can wipe the outer side of the baking tin with a warm napkin. This will heat the edges, and you will be able to remove tin easily.