Behold … my first ever cheesecake. 🙂 And it turned out so so so delicious, and creamy and fresh and light. And just in time for the beginning of summer.
Requires absolutely no baking, or any particular skills in baking or experience in cake making, that’s how easy it is to make it.
This light and delicious Strawberry Cheesecake will become a star of your dessert table.
Start by greasing a 20 cm (8 inch) spring cake form with vegetable oil and lining the base with parchment paper.
Next crumble the digestive biscuits into sand like crumbs. You can do this by putting the biscuits into a zip lock bag, squeezing all the air out of the bag and crushing them with a rolling pin. Or you can crumble the biscuits in the blender.
When the biscuits have been crumbled, add the melted butter and cinnamon and mix well.
Press the biscuit mixture into the base of the prepared cake form. Try to make it as even as possible.
Place the form into the fridge and chill for about 30-40 minutes.
While the base of the cake is chilling in the fridge, prepare the remaining ingredients.
Wash and cut into small cubes the remaining 250 grams of strawberries. These will go into the cream cheese.
Wash and cut in half 150 grams of strawberries. These will be the border of the cake.
Next prepare the cheesecake mix. In a medium bowl with an electric mixer beat together lemon zest, honey, vanilla and cream cheese, until well combined.
Carefully mix in the cubed strawberries into the whipped cream cheese.
In a separate bowl beat the heavy cream until soft peaks form. Set aside.
In a heat proof bowl, melt the white chocolate either over a pan with simmering water, make sure the water is not touching the bowl, or in a microwave.
Fold the melted white chocolate into the cream cheese mixture. Followed by the whipped cream. Mix until well combined.
Take out the cake form from the fridge. Arrange the halved strawberries along the border of the form, cut side out.
Spoon the cream cheese mixture into the cake form, carefully not to move the aligned strawberries. You can also use a piping bag.
Level out the top. Cover with plastic food wrap and place in the fridge to chill overnight.
Carefully remove the spring form from around the cake. Loosen a bit the base of the cake from the parchment paper and carefully transfer the cake to a serving platter.
Decorate with more halved or quartered strawberries and whipped cream, if desired.
Enjoy!
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No-bake Strawberry Cheesecake
Ingredients
- 2 teaspoons vegetable oil
- 200 grams digestive biscuits, crushed
- 100 grams butter, melted
- ½ teaspoon ground cinnamon
- 100 grams white cooking chocolate, or plain white chocolate (roughly chopped)
- 400 grams fresh strawberries, plus extra for decoration
- 300 grams full-fat cream cheese (Philadelphia original is good)
- 1 teaspoon vanilla extract
- zest from half a lemon
- 1 tablespoon honey or maple syrup
- 200 ml heavy cream (36% fat)
Instructions
- Grease a 20 cm (8 inch) spring cake form with the vegetable oil. Line the base of the form with parchment paper. Set aside.
- Place the digestive biscuits into a zip tie bag, or into a blender and crush into sand like crumbs.
- Melt the butter. Mix together the biscuit crumbs, butter and cinnamon until well mixed. Press the buttered crumb mix into the base of the prepared form. Place in the fridge and chill for about 30-40 minutes.
- Wash and chop 150 grams of fresh strawberries in half and set aside. These will the strawberry border.Chop the remaining 250 grams of strawberries into small cubes. These will be mixed into the cream cheese.
- Melt the white chocolate in a heat proof bowl, either over a pan with simmering water, make sure the bowl doesn't touch the water, or in a microwave.
- In a medium bowl beat the cream cheese, vanilla, lemon zest and honey until well combined. Add the cubed strawberries.
- In a separate bowl beat the heavy cream until soft peaks form.
- Fold the melted white chocolate into the cream cheese mixture, using a rubber spatula.Add the whipped cream, mix well. Add more honey if needed.
- Place the halved strawberries around the edge of the cake tin, on top of the crumbs.Spoon the cream cheese mixture into the tin, carefully not to move the aligned strawberries. You can also use a piping bag to do this.Level out the top. Cover with plastic food wrap and chill in the fridge over night, until firm.
- Carefully remove the spring form from around the cake, loosen a bit the base from the parchment paper and transfer to a serving platter.Decorate with halved or quartered fresh strawberries and whipped additional whipped cream, if desired.
- Enjoy!
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