STRAWBERRY CHEESECAKE NO- BAKE
GELATINE MIX (STEP 1)
1 Sachet of Dr. Oetker Gelatine (12g)
1 Sachet Hartley Sugar Free Strawberry flavour jelly (11.5 g )
BISCUIT BASE (STEP 2)
225g Digestive Biscuits
30g Caster Sugar
STRAWBERRY FILLING (STEP 3)
200g Cream cheese
135g Caster sugar
250g Mascarpone Cheese
2 Tablespoons fresh lemon juice (Optional)
450g Puréed Strawberries (I used frozen)
20g Vera Miklas freeze dried strawberries (Optional)
(Blitzed to a powder in food processor)
250g Fresh strawberries
150ml Whipped cream
*STEP 1 (Gelatine mix)
Weigh our 150ml of cold water in a bowl
Sprinkle your strawberry jelly and gelatine sachets over your cold water
Leave to bloom for ten minutes until it soaks up all the water
Prepare a 9” round loose Botton tin. Grease the base with butter and line the sides only with parchment paper, this make life so much easier when removing the cheesecake, trust me!
Melt your butter and let cool as you crush your digestive biscuits.
Crush your biscuits either by putting into a freezer bag and using a rolling pin to crush or by blitzing in a food processor, pulse into fine breadcrumbs. I use the latter method as it’s faster.
Pour your melted butter over your biscuit and blend well.
Press your biscuit crumb into your tin and chill for at least 15minutes in your fridge.
Add 20g of dried strawberries to your food processor and blitz to a fine powder, now add your strawberries to the dried powder (if using) and purée until smooth, strain through a sieve to get any lumps or bumps out, set aside .
In your mixer add your cream cheese and caster sugar and beat on a medium speed for 2 minutes until fluffy and smooth, scrap down the bowl if necessary.
Add your cream slowly into the mix and beat to a soft whip , this takes about 3 minutes.
Stop the mixer and now add your mascarpone and blend until smooth.
Pour in your lemon juice followed by your prepared strawberry purée.
Microwave gelatine mix for 30-35 seconds in the microwave making sure it’s completely dissolved until the liquid looks clear.
Now pour the gelatine mix slowly into your cheesecake filling until completely combined.
Once mixed pour the cheesecake filling onto your prepared tin and chill overnight.Once chilled, decorate with some piped whipped cream rosettes and fresh strawberries .