Strawberry season has started so it’s the best time for a cheesecake! This one is super easy to preapare because it’s a no-bake cheesecake and the strawberries are also in the cream cheese filling! So, if you have a lot of strawberries you have no idea what to use for, try this recipe and enjoy!
Baked vs. No-bake
Both methods are delicious but if you want a smooth structure, it’s better to use some gelatin and make a no-bake cake. Also, when you’re using some fresh fruit, it’s better to keep it fresh, because then it'll loose its natural flavor and color.
Should I use a cake pan or a cake ring?
Id depends if you’re making a baked or a non-baked cheesecake, because a cake pan is better for the baked one. But in this recipe try to use a cake ring. It’ll be easier for you to manipulate with the cake, so you’ll get a better shape.
What cookies are best for this cheesecake?
This time I used some butter cookies but you can use anything you like. For example some cookies with chocolate, nuts or fruit. It’s also possible to mix them with chopped almonds or hazelnuts!
Can I use different fruit?
Yes! When you have some blueberries, apricots, raspberries, etc…, you can use all of it. It only depends what you like. Just be careful while using some sour fruit - you’ll probably need to use more sugar.
Yield: 22cm cake
Time: 1 hour + cooling overnight
170g butter cookies
1/6 cup / 40g butter (melted)
Cream cheese layer:
1/4 cup / 50g sugar
350g cream cheese
200g sour cream
1/2 cup / 100g sugar
200g whipped cream
1/4 cup / 50g sugar
fresh strawberries and chopped pistachios
Crush the cookies in a food processor and mix it together with melted butter. Put a cake ring on a plate, line it with some baking paper and add the cookie mixture. Press it a bit to make a smooth surface and start with the cream cheese layer.
Cut the strawberries in half and place them in a saucepan together with 50 grams of sugar. Bring it to boil and cook for 10 minutes. In a small bowl mix the gelatin with water and leave it for 3 minutes. When the strawberries are ready, add your gelatin mixture and cream. Cook for a minute and then blend it until smooth.
In a large bowl combine the mascarpone with cream cheese, sour cream and sugar and whisk until the sugar dissolved.
When the strawberry mixture is cooled, combine it with the cream cheese mixture and gently mix in the whipped cream. Cut the strawberries in half and put them into the cake ring. Then add your filling and smooth the surface.
Wrap the cake or cover with a plate and let it chill in the fridge overnight.
Cut the strawberries in half and place them into a saucepan together with sugar. Bring it to boil and cook for 10 minutes. Then blend it until smooth and let it completely cool.
Remove the cake from from the fridge, remove the cake ring with baking paper and finish it with the strawberry sauce, fresh strawberries and chopped pistachios.