No‑bake bliss: The ultimate strawberry cheesecake recipe
As soon as delicious strawberries appear, the requests for this dessert don't stop. Everyone in my house believes it's the best cake for summer. It includes fresh fruits, refreshing jelly, and a light curd mixture. It's well-known that no-bake cheesecake is unbeatable.
Summer months bring wonderful desserts. What sets them apart? They are delicious, light, and always include fresh fruit. That's exactly what a no-bake cheesecake with strawberries is. It is perfect as a weekend treat, as well as during family celebrations or gatherings with friends. For years, I've relied on a tried-and-true recipe for this seasonal dessert. It's quick and simple. This cheesecake always turns out well.
Which curd to choose for no-bake cheesecake?
All summer long, I forget about the classic baked cheesecake. The no-bake version is a fantastic seasonal variation. Therefore, many of the rules for preparing this dessert are similar. The first one concerns the main ingredient, which is the curd. In both cases, the curd from a tub works well, greatly speeding up and simplifying the creation of this dessert.
The best additions to the cheese mixture
The no-bake cheesecake may be based on curd, but the added ingredients are also important. Some recipes include cream cheese, which gives the cheesecake a heavier consistency. On the other hand, the Italian classic, mascarpone, adds delicacy and a sweet flavour. Light desserts are also made with homogenized cheese or a large amount of Greek yogurt. From this wide range of dairy products, I choose natural yogurt and heavy cream, as they make the cheesecake fluffiest and give it a delicious creamy taste.
No-bake cheesecake with strawberries
Ingredients:
Base:
- Package of ladyfingers,
Cheese mixture:
- 700 grams of cheesecake curd from a tub,
- 300 grams of natural yogurt,
- 1 cup of heavy cream (30%),
- 2 boxes of jelly (preferably clear),
- 310 millilitres of hot water,
- 7 tablespoons of powdered sugar,
- 2 teaspoons of vanilla sugar.
Jelly layer:
- 500-600 grams of strawberries,
- 1 box of strawberry jelly,
- 400-450 millilitres of hot water.
Preparation method:
- Place the ladyfingers at the bottom of a springform pan with a diameter of 25 cm, lined with baking paper.
- Dissolve the jelly in boiling water and set aside to cool.
- Whip the cream with both the powdered and vanilla sugar until it starts to thicken but is not fully whipped.
- Mix the curd with the yogurt. Then, gradually add the cooled jelly while mixing the mixture.
- Add the whipped cream and mix the ingredients with a mixer.
- Pour the cheese mixture into the springform pan, smooth the surface, and refrigerate for an hour.
- Pour water over the strawberry jelly, mix, and set aside to cool. Hull the strawberries, cutting the larger ones into pieces.
- Arrange the strawberries on the cheese mixture and pour over the thickening jelly.
- Refrigerate for several hours.
- Remove the chilled cheesecake from the pan, separating the edges of the cake from the side of the pan with a knife.
