Strawberry Heart No-Bake Cheesecake

Name: Strawberry Heart No-Bake Cheesecake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Cream cheese; 200 ml Heavy cream; 50 grams Sugar; 10 grams Gelatin; 100 grams Strawberries; 50 grams Cream cheese; 5 grams Gelatin; 50 grams Plain biscuits (cookies); 50 grams Butter

cookpad.japan @cookpad_jp

I've been thinking about a cake that showed a heart wherever you sliced it! I've experimented a lot with the consistency of the batter, the balance between the heart part and the surrounding cheesecake and so on. I went through a lot of trial and error, and until I was satisfied we had unbaked cheesecake for breakfast almost every day. Thanks to my dear husband for going along with it. This is a rich unbaked cheesecake that is satisfying to the eye as well as your tastebuds.

If you use a food processor for step 1, it will be very smooth. Put the heart shape in the freezer for 2 to 3 hours. Any leftover strawberry batter can be used at the end for decoration so you can have it at room temperature. It will set, but will become liquid again if you microwave it. Recipe by Rinkachan

cookpad.japan @cookpad_jp

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Ingredients

6 servings

200 gramsCream cheese
200 mlHeavy cream
50 gramsSugar
10 gramsGelatin
For the heart
100 gramsStrawberries
50 gramsCream cheese
5 gramsGelatin
For the base
50 gramsPlain biscuits (cookies)
50 gramsButter

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Steps

1

Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor).
2

Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer.
3

Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well.
4

Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon.
5

Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin.
6

Soften the 200 g of cream cheese in the microwave.
7

Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk.
8

Take the frozen strawberry hearts from the molds.
9

Sink the strawberry hearts into the cheesecake base, slowly and vertically.
10

Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top.
11

Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave.
12

Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft.