Authentic No-Bake Cheesecake With Strawberries

Name: Authentic No-Bake Cheesecake With Strawberries
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Biscuits; 50 grams Butter; 200 grams Cream cheese; 100 grams Sour cream; 70 grams Granulated sugar; 20 grams Lemon juice; 200 grams Heavy cream; 5 grams Gelatin; 30 grams Water; 1 1/2 packs Strawberries for topping; 50 grams White wine; 50 grams Water; 2 tsp Lemon juice; 20 grams Granulated sugar; 2 grams Gelatin

cookpad.japan @cookpad_jp

I love no-bake or "rare" cheesecakes, so I often challenge myself by making different types of this type of cheesecake.. Adding sour cream gives the cake a refreshing light flavor.

You can use just 50g of sour cream.
Please adjust the amount of granulated sugar to taste. Recipe by ko-ko

I love no-bake or "rare" cheesecakes, so I often challenge myself by making different types of this type of cheesecake.. Adding sour cream gives the cake a refreshing light flavor.

You can use just 50g of sour cream.
Please adjust the amount of granulated sugar to taste. Recipe by ko-ko

cookpad.japan @cookpad_jp

I love no-bake or "rare" cheesecakes, so I often challenge myself by making different types of this type of cheesecake.. Adding sour cream gives the cake a refreshing light flavor.

You can use just 50g of sour cream.
Please adjust the amount of granulated sugar to taste. Recipe by ko-ko

I love no-bake or "rare" cheesecakes, so I often challenge myself by making different types of this type of cheesecake.. Adding sour cream gives the cake a refreshing light flavor.

You can use just 50g of sour cream.
Please adjust the amount of granulated sugar to taste. Recipe by ko-ko

Saved

Ingredients

6 servings

Base:
100 gramsBiscuits
50 gramsButter
No-Bake Cheesecake Batter:
200 gramsCream cheese
100 gramsSour cream
70 gramsGranulated sugar
20 gramsLemon juice
200 gramsHeavy cream
5 gramsGelatin
30 gramsWater
1 1/2packs Strawberries for topping
For the jelly liquid:
50 gramsWhite wine
50 gramsWater
2 tspLemon juice
20 gramsGranulated sugar
2 gramsGelatin

Saved

Steps

1

Dissolve the gelatin in water, and then microwave or place into a hot water bath to dissolve completely.
2

Place the biscuits into a plastic bag, crush, add in melted butter, and press into the mold. (Refrigerate while you do the rest).
3

Put the softened cream cheese, sour cream, and granulated sugar into a bowl, and stir over hot water bath or in a double boiler.
4

Add the lemon juice to the Step 3 bowl and mix well. Add the dissolved gelatin from Step 1, and mix some more.
5

Put the heavy cream in a separate bowl, and whip until it thickens (make sure not to over-whip it).
6

Put the whipped cream from Step 5 in the the cheese mixture from Step 4, and mix together.
7

Pour into the mold. Agitate the mold to even out the surface, and chill in the fridge. (I let it solidify in the fridge for half a day).
8

Prepare the jelly layer. Add all of the jelly ingredients to a pan. Heat over low heat after soaking the gelatin (until it begins to bubble around the edges.)
9

Place the bottom of the pan into ice cold water (ice water), and let cool.
10

Wash, hull, then halve the strawberries lengthwise, then line around the edges of the cheese cake from Step 7.
11

Line up the next row by stacking slightly on top of the strawberries in the first row.
12

It should look like this.
13

Pour the jelly from Step 12 on top, and chill in the refrigerator (The cheese cream will melt if the jelly liquid is too warm).
14

When it sets it's done.
15

It looks really pretty too, right?