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Ingredients
- Crust:
- 7 whole graham crackers
- 4 tablespoons unsalted butter, melted
- 2 tablespoons nutella
- 2 tablespoons brown sugar
- Pinch salt
- 2 tablespoons cocoa powder
- Strawberry topping:
- 1 pound fresh or frozen strawberries, washed and stemmed
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 envelope unflavored gelatin
- Cheesecake:
- 1 pound cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups strawberry topping (see above)
- 1/2 cup heavy cream
- Fresh strawberries for garnish
Details
Servings 1
Adapted from blog.cookingchanneltv.com
Preparation
Step 1
Prepare the crust:
In a food processor grind the graham crackers until they are broken into a fine powder. Add the butter, nutella, brown sugar, salt and cocoa powder and process until it is all well incorporated. You may have to scrape down the sides of the bowl a few times.
Press the crust evenly into the bottom of an 8 or 9-inch spring form pan. It should come up the sides slightly.
Prepare the Strawberry topping:
In a saucepot add the strawberries, sugar, and 2 tablespoons of water. Cook over medium heat until the strawberries are quite soft. Use an immersion blender to puree the fruit. (You can also do this by pouring the strawberries into a regular blender, then return to the pot to finish cooking.)
Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl. Allow it to sit for about 1 to 2 minutes.
Transfer the gelatin to the strawberries and gently cook over low heat.
Whisking just until the gelatin is completely dissolved. Remove from heat. Reserve ¾ cup of the strawberry mixture for the top layer of the cake.
To make the cheesecake:
In a stand mixer beat the cream cheese and sugar on medium-low speed, using the paddle attachment, until smooth. Add the vanilla extract. Add the strawberry topping, except the ¾ cup you have reserved for the top layer.
In a separate bowl whip the heavy cream until medium peaks. Fold the whipped cream into the strawberry cheesecake batter. Gently folding just until it is all combined.
Pour the cheesecake into the prepared pan. Tap the pan gently on the counter to bring any air bubbles to the surface. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
Once the cheesecake is set, pour the remaining ¾ cup strawberry topping over it. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable.
Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
Before unlocking the spring form pan, run a knife around the edge of the cheesecake to loosen it. Top with the fresh strawberries.
For step-by-step photos, check out the No-Bake Strawberry Cheesecake How-To.
More Baked Goods From Zoe:
Zoë François, author of Artisan Bread in Five Minutes a Day and Healthy Bread in Five Minutes a Day, studied at the Culinary Institute of America in New York. She now calls Minneapolis her home, where she has worked with some of the top talent in the culinary world — Steven Brown, Andrew Zimmern and many chefs at the D’Amico company. In addition to writing, Zoë teaches baking classes and consults at restaurants, and she maintains her baking blog, zoebakes.com. Her third book comes out in October, Artisan Pizza and Flatbreads in Five Minutes a Day.
Tags: cheesecake graham cracker crust no-bake strawberries
OMG! This cake looks so yummy. I love the fact that it is a no-bake dessert. I'll have to try this one out, for sure. My family will love it http://www.skylarkmanor.com
Yum…and so pretty!
I am always browsing online for tips that can aid me. Thx!
Beautiful! My son loves raspberries so I am going to try it with raspberries for his birthday cake.
Hi Zoe. Thanks for this delicious recipe. It is easy to prepare and really good. In Peru we love no-bake cheesecakes, so this is a great idea for us. Congratulations for been included in the Saveur best blogs list. Keep up the good work.
i just made this and noticed something odd…
the ingredients list 1/2 cup confectioners sugar and then never says what to do with it. i thought i had copied the recipe wrong so i came back and searched the document and only found it listed in the ingredients.
Hi Confused,
In the instructions for mixing the cheesecake it says to mix the cream cheese and sugar, which is referring to the confectioners' sugar, sorry for the confusion!
Thanks, Zoë
It is in reality a nice and useful piece of information. I am happy that you just shared this helpful info with us. Please stay us informed like this. Thanks for sharing.
This page appears to get a good ammount of visitors. How do you promote it? It offers a nice individual twist on things. I guess having something real or substantial to post about is the most important factor.
Congratulations for the great work, Zoë. This is a wonderful recipe and I will try it this weekend. I am in love with your carrot cake… amazing recipe and good looking, too.
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Dear Zoe
This is one of my favorite cakes and I would definitely attempt to make it in couple of days. I just have one confusion regarding gelatin as you have mentioned unflavored gelatin envelop does that refer to the gelatin powder or the gelatin dessert powder which one can be used in this place as I haven't got unflavored gelatin here
Hi Zeboo,
I am referring to the gelatin powder. It has no flavors or sugar added to it. I'm afraid I am not familiar with the "dessert powder" so I am not sure if it would work in its place?
Thank you! Zoë
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That was a different thought track. I admire your quality that you put into your work. Please do move forward with more like this.
Top high-quality review! This is actually about the most motivating bits of tasks I’ve go through too long. Quite a few days to weeks practitioners don’t really care whatever write down. It’s plain and simple basically. Knowledge.
The strawberry topping calls for 1/2 vanilla bean but I don't see that it says when to use it when making the topping. Maybe I'm missing it but I can't find mention of it in the directions.
In order to make your delicious recipe for the no bake cheescake, I needed a copy of it to take to my kitchen. There was no place to press print for a copy,,,,,i pressed my regular print and got 7 pages of print !!! This is NOT a great thing….ie: GREEN…. wastes too much paper. Do work on a better way to print out copies of your recipes. Thanks in advance.
M.R.
Have you ever heard of "print preview" – you HAVE to use that function when accessing recipes such as this one. Even if it has a "print" button, you should still do a preview in order to adjust margins, etc. to use the least amount of paper possible!!
Just want to tell you, I will not try and make copies of your recipes reason is I wasted many pages I did not want, not interested with comments, only recipe of what I saw, try and take care of this problem, which is a problem, and I am sure others feel the same. Thank you
Okay I saw other comments and I am right about making copies, and there are other people feel the same, so get with it and take care of this.
Please reply to my email.
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