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Strawberry cheesecake cake without baking

No-Bake Strawberry Cheesecake Cake

An unusual presentation of classic cheesecake! And why not? With this recipe you can make a classic cheesecake too, using a 16-18 cm pastry ring. But a "flat" cheesecake won't surprise anyone anymore, so I decided to experiment. And, I think, the experiment was a success!

Nika

Recipe author

Strawberry cheesecake cake without baking

Composition / ingredients

Servings:

Shortbread cookies (strawberry)

120

Butter

Cream (10%)

200

Vanilla sugar

Gelatin (instant)

Cream cheese (room temperature)

400

Powdered sugar

100

Syrup (strawberry flavoring - 2 drops)

0.1

Dark chocolate

Strawberries

Flaked almonds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 10 g

Fats 48 % 31 g

Carbohydrates 36 % 23 g

391 kcal

GI: 9 / 41 / 50

Cooking method

Step 1:

To make the shortbread base, you'll need just 2 ingredients: shortbread cookies and butter. Chop the cookies into crumbs with a knife and melt the butter without bringing it to a boil. Combine the melted butter with the chopped cookies and mix thoroughly. Since I'm making a strawberry cheesecake, I decided to use strawberry cookies for the base, but you can use classic plain shortbread cookies too.
Step 2:

Set 2 pastry rings, 12 cm and 9 cm in diameter, on saucers. Put the buttery crumbs in each ring and smooth them out, pressing down so the crumbs form one solid base. Put the saucers with the rings in the refrigerator so the butter sets and the bases firm up.
Step 3:

Meanwhile, make the cheesecake filling. Soak the instant gelatin in cold water. Pour the cream into a cezve (small pot) and put it on the heat. When the cream warms up, add the vanilla sugar and the bloomed gelatin, and stir until the gelatin completely dissolves. Once the gelatin has dissolved, strain the cream through a sieve to keep any grains of undissolved gelatin out of the filling.
Step 4:

Put the room-temperature cream cheese in a deep bowl, add the powdered sugar, and mix thoroughly until smooth.
Step 5:

Pour the slightly cooled cream into the bowl with the cream cheese, add the strawberry flavoring, and beat lightly with a whisk. You should get a smooth, not-too-runny mixture, with a consistency like rich 20% sour cream.
Step 6:

Take out the saucers with the pastry rings and pour the filling onto the set shortbread base. Smooth it out a little and gently swirl the saucers so the filling levels itself. Put the resulting cheesecakes in the refrigerator for 4 hours.
Step 7:

After 4 hours, take the cheesecakes out of the refrigerator and carefully remove them from the rings. Then carefully set the smaller cheesecake on top of the larger one. Ideally, the second tier should be centered.
Step 8:

The finishing touch is decorating the strawberry cheesecake cake with fresh strawberries, melted dark chocolate, and flaked almonds.