Cheesecakes with fruit in it are just divine. Do you remember the mango cheese cake I made some time before…. it was sooo yummm…
Last weekend I found some fresh and ripe strawberries at the groceries.. and I just knew what I wanted to do with them – a no bake strawberry cheesecake. I wanted to make a no bake cheese cake from long time.. and here you go.
What you need :
For the Crust
Digestive Biscuits or Graham Crackers : 200 gms
Brown Sugar : 2 Tbsp
Butter : 75 gms, unsalted and melted
For the cake
Mascarpone : 400 gms
Full fat Cream : 250 ml
White granulated Sugar : 5 Tbsp, you can increase if you want more sweetness to the cake.
Gelatin leaves : 1 packet
Fresh Strawberries : 250 gms
For Strawberry gelee
Strawberries : 500 gms
Lemon juice : from 1/2 lemon
Gelatin : 2 – 3 leaves
Sugar : 1/4 cup
Add in Biscuits and Sugar in a processor till fine.
Mix in melted butter and press into an 8 inch round springform pan, or like me if you want to serve individual portions use a mini cheesecake forms.
Chill in refrigerator for half an hour.
Soak gelatin leaves in cold water for 5 min till soft. Remove and squeeze and add into 2 to 3 Tbsp hot water and stir till melted.
Pulse strawberries in a processor to get a smooth pulp.
With the help of a stand mixer or a hand mixer, whisk mascarpone, strawberry pulp and sugar till smooth.
Add gelatin and whisk again.
Whip cream till it forms soft peaks.
Fold the cream into the mascarpone-strawberry mixture.
Adjust sugar if needed.
Take out the springform from the fridge and pour in the mixture.
Return the pan back into the refrigerator and allow it to set for about 3 to 4 hours.
For the Strawberry gelee, puree the strawberries and run the puree thru a strainer to get clear pulp.
Soak gelatin leaves in cold water for few minutes, squeeze and dissolve in 2 – 3 Tbsp hot water.
Mix in gelatin, lime juice and sugar into the strawberry puree.
After the cheesecake is set for about 1 hour, take the pan out and pour the strawberry gelee, and put the pan back into the fridge.