A summer delight: Mastering the no‑bake strawberry cheesecake
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 mass. It's well-known that no-bake cheesecake is unbeatable.
The summer months are synonymous with fabulous desserts. What sets them apart? They are delicious, light, and always include fresh fruit. That's precisely what a no-bake cheesecake with strawberries offers. It is perfect as a weekend treat, as well as for family celebrations or gatherings with friends. For years, I've relied on a dependable recipe for this seasonal dessert. It's quick and straightforward. This cheesecake always turns out perfectly.
Which curd to choose for no-bake cheesecake?
All summer long, I forget about the classic baked cheesecake. The no-bake version is an excellent alternative for the season. Consequently, many of the rules for preparing this dessert are similar. The first one involves the main ingredient, which is the curd. In both cases, curd from a tub works well, significantly speeding up and simplifying the creation of this dessert.
The best additions to the cheese mass
The no-bake cheesecake may be based on curd, but the additives are equally crucial. Some recipes include cream cheese, which gives the cheesecake a heavier consistency. Conversely, the Italian classic mascarpone adds delicacy and a sweet flavour. Light desserts are also made with homogenised cheese or a lot of Greek yoghurt. From this wide range of dairy products, I choose natural yoghurt and heavy cream, as they make the cheesecake fluffier and give it a delicious creamy taste.
No-bake cheesecake with strawberries
Ingredients:
Base:
- Package of ladyfingers,
Cheese mass:
- 700 g of cheesecake curd from a tub,
- 300 g of natural yoghurt,
- 1 cup of double cream (30%),
- 2 jellies (preferably clear),
- 300 ml of hot water,
- 7 tablespoons of icing sugar,
- 2 teaspoons of vanilla sugar.
Jelly layer:
- 500-600 g of strawberries,
- 1 strawberry jelly,
- 400-450 ml of hot water.
Preparation method:
- Place the ladyfingers on the bottom of a 25 cm springform tin lined with baking paper.
- Dissolve the jellies in boiling water and set aside to cool.
- Whisk the cream with the sugar (both icing and vanilla) until it starts to thicken, but do not overwhip.
- Mix the curd with yoghurt. Then, gradually add the cooled jelly while mixing the mass.
- Add the whipped cream and mix the ingredients with a mixer.
- Pour the cheese mass into the springform tin, smooth the surface, and refrigerate for an hour.
- Pour water over the strawberry jelly, mix, and set aside to cool. Hull the strawberries, cutting larger ones into pieces.
- Arrange the strawberries on the cheese mass and pour over the thickening jelly.
- Refrigerate for several hours.
- Remove the chilled cheesecake from the tin, separating the edges of the cake from the side of the tin with a knife.
