No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François
This is a no-bake cheesecake - it uses gelatininstead of eggs and a fridge instead of an
oven!
Hi - I'm Zoe Francois.
This quick and easy strawberry cheesecakeis perfect in summer or when your oven is
busy doing other things!
And if you want the free recipe in full - justclick this i in the top right corner.
Here's everything you'll need for the crust...
In a food processor grind up the graham crackers,then add the melted butter, nutella, brown
sugar, salt and cocoa powderand blend.
Press the graham cracker crust into a springformpan
and refrigerate for at least ten minutes.
Now here's what you'll need for the strawberrysauce topping:
In a saucepan add the berries, sugar, vanillabean and water and heat until they are soft.
Puree the fruit.
I like to use a hand held immersion blenderfor this - it's one less container to clean.
In a small bowl, add cold water to the gelatin,stir and allow it to sit until it "blooms"
like this, which can take up to 2 minutes.
Transfer the gelatin to the hot strawberrymixture and gently stir over a low heat, just
until the gelatin melts.
O/C: Reserve 3/4 cup of the strawberry saucefor the top of the cheesecake.
Allow all the sauce to cool slightly, butnot too much or it will set up.
Now here's what you need for the cheesecakebatter:
Combine the cream cheese, sugar and vanillaextract and mix on medium low speed.
We don't want too go too fast or we'll incorporatetoo much air and the cheesecake won't be as
smooth.
Add the strawberry sauce, and mix.
In a separate bowl, whisk the cream to formstiff peaks.
Gradually fold the cream into the strawberrycheesecake mixture.
Pour the cheesecake into the refrigeratedcrust.
Pound it on the counter a few times to flattenit out.
Allow the cheesecake to set for about 2 hoursin the refrigerator.
Once it is set, pour the remaining strawberrysauce over the top - another bang will ensure
it's smooth!and return to the refrigerator for another
30 minutes.
Run a hot knife around the cake, before poppingopen the springform pan.
This wonderful no-bake cheesecake can be madea day ahead, and in fact, it tastes even better
with a little more time in the refrigerator.
Thanks for watching, and don't forget youcan click the "i" in the top-right corner
of this video to get the FREE recipe I'vebeen using in this video or to learn more
baking techniques.
This no-bake strawberry cheesecake comes together in a flash, using gelatin instead of eggs and a fridge instead of an oven. The best part? You can enjoy your favorite creamy treat, even when the weather is hot. Get the FREE recipe here --- http://craftsy.me/2aD087K See the incredible cheesecakes you can whip up --- http://craftsy.me/2a6evQL Need a springform pan? Grab one here --- http://craftsy.me/2aaNjf8 Shop all baking supplies --- http://craftsy.me/2aEX33u Be sure to like, share, and leave questions or comments below! We love to hear your feedback and suggestions for future videos. Follow Craftsy ----- https://www.facebook.com/CraftsyCulinaryClub/ https://www.instagram.com/becraftsy/ https://www.pinterest.com/Craftsy/addicted-to-baking/ http://www.twitter.com/becraftsy About Craftsy -------- Unleash the maker in you! Join more than 10 million passionate makers on Craftsy, where you can access expert instruction, supplies, recipes and endless inspiration to help you make more of what you love. In this video -------------------- This is a no-bake cheesecake - it uses gelatin instead of eggs and a fridge instead of an oven! This quick and easy strawberry cheesecake is perfect in summer or when your oven is busy doing other things! And if you want the free recipe in full - just click this i in the top right corner. Here's everything you'll need for the crust... In a food processor grind up the graham crackers, then add the melted butter, nutella, brown sugar, salt and cocoa powder and blend. Press the graham cracker crust into a springform pan and refrigerate for at least ten minutes. Now here's what you'll need for the strawberry sauce topping: In a saucepan add the berries, sugar, vanilla bean and water and heat until they are soft. Puree the fruit. I like to use a hand held immersion blender for this - it's one less container to clean. In a small bowl, add cold water to the gelatin, stir and allow it to sit until it "blooms" like this, which can take up to 2 minutes. Transfer the gelatin to the hot strawberry mixture and gently stir over a low heat, just until the gelatin melts. Reserve 3/4 cup of the strawberry sauce for the top of the cheesecake. Allow all the sauce to cool slightly, but not too much or it will set up. Now here's what you need for the cheesecake batter: Combine the cream cheese, sugar and vanilla extract and mix on medium low speed. We don't want too go too fast or we'll incorporate too much air and the cheesecake won't be as smooth. Add the strawberry sauce, and mix. In a separate bowl, whisk the cream to form stiff peaks. Gradually fold the cream into the strawberry cheesecake mixture. Pour the cheesecake into the refrigerated crust. Pound it on the counter a few times to flatten it out. Allow the cheesecake to set for about 2 hours in the refrigerator. Once it is set, pour the remaining strawberry sauce over the top - another bang will ensure it's smooth! and return to the refrigerator for another 30 minutes. Run a hot knife around the cake, before popping open the springform pan. This wonderful no-bake cheesecake can be made a day ahead, and in fact, it tastes even better with a little more time in the refrigerator.