No-Bake Strawberry Cheesecake

• 분량: 14 servings
• 활동 시간: 30 minutes
• 총 시간: 5 hours

재료

1 3/4 cups graham cracker crumbs (from 12 whole crackers)

1 Tbsp granulated sugar

8 Tbsp unsalted butter

1 lb strawberries

8 oz cream cheese (room temperature)

2/3 cup granulated sugar

1 cups heavy whipping cream (chilled)

12 oz mascarpone cheese (chilled)

2 Tbsp lemon juice

14 grams unflavored gelatin (2 packets)

1 cup heavy cream

2 Tbsp granulated sugar

1/2 tsp vanilla extract

6 strawberries (halved)

방향

Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.

Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.

Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.

In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.

Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.

Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.

In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.

Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.

How to Make Topping:

Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.

영양 정보

• 칼로리: 538 kcal
• 지방 전체: 39 g
• 포화 지방: 23 g
• 콜레스테롤: 107 mg
• 나트륨: 277 mg
• 탄수화물 전체: 42 g
• 식이섬유: 2 g
• 총 당류: 23 g
• 단백질: 7 g