No-bake strawberry cheesecake
Sure, I love a good baked cheesecake. Who doesn't? But when you're making cheesecake at home for friends or family and possibly juggling a few other dishes besides, it's nice to have a fail-safe recipe with no need of water baths or fear of cracked surfaces. This easy no-bake strawberry cheesecake is a dinner party delight. The filling is irresistibly creamy, subtly sweet and flecked with fresh strawberry. The biscuit base is buttery, crumbly and thick, as all biscuit bases should be. This is the kind of spoonful you need to close your eyes to really savour.
I first made a version, now long-lost and endlessly tweaked, of this cheesecake in a Year 9 Food Tech class. It's been a family and friends favourite ever since. The original recipe involved pureeing strawberries before adding them to the cheese mixture which, while it lends a stronger strawberry flavour, unfortunately makes for a runnier cheesecake. If you want to do it this way, I'd suggest skipping the springform or loose base tin and making it in a 9' glass pan. It won't be as pretty but it is equally delicious. I love the velvety texture the mascarpone cheese lends to this cheesecake but if it's difficult to acquire, I would suggest substituting with 200ml double/whole cream, whipped until soft-medium peaks form and then folded into the softened cream cheese. Alternatively, you could try an equal amount of very thick Greek (not just Greek-style) yogurt such as Fage Total. If you can though, do get the mascarpone.
Here's all you really need to know: you're going to love this cheesecake. Don't waste any time you could be carving yourself a slice. Just make it a thin one. You'll want seconds tomorrow ;)
No-bake strawberry cheesecake
Serves 6-8.
INGREDIENTS
- 300g digestive biscuits
- 100g butter
- 1 tablespoon golden syrup
- 400g cream cheese
- 250g mascarpone cheese
- 150g icing sugar
- 8 medium strawberries, diced
- 1/2 - 1 teaspoon vanilla essence
- strawberries, to decorate
METHOD
Leave the cheeses out on the counter to soften while you make the base.
Using a food processor, blitz the digestive biscuits to a coarse sand consistency. Alternatively, you can crush the biscuits in a plastic freezer bag with a rolling pin - very satisfying.
In a large saucepan, melt the butter and golden syrup over a low heat. Add the crushed biscuits and mix thoroughly to combine.
Transfer the mixture into an 8' springform or loose base round tin, using the back of the spoon to press down and evenly level out the biscuit base. Refrigerate while you make the filling.
In a large mixing bowl, first beat the cream cheese and then the mascarpone, until smooth. Add the icing sugar, strawberries and vanilla and beat for another one to minutes, or until the strawberries have released some of their juice and colour. Alternatively, you can just roughly chop the strawberries, then toss everything into the food processor and whiz until smooth. Whatever is easier for you. Taste the mixture and add more icing sugar, chopped strawberries or vanilla essence, as needed. The filling should be thick and smooth.
Pour the filling over the cooled biscuit base, again smoothing the top with the back of a spoon or an angled spatula. Refrigerate overnight.
When ready to serve, release the cheesecake from the springform or loose base tin and decorate the top with a few more halved strawberries.
Notes: Don't use light cream cheese here, you will have a sad and leaky mess of a cheesecake.
