This is a delicious, creamy no-bake cheesecake with a buttery, biscuit crumb base, a light yet satisfying vanilla cheesecake layer and a fresh strawberry jelly to top it all off. It is surprisingly simple and simply delicious. Though let's be frank, when is cheesecake not delicious? I may not be a connoisseur, (though I would definitely volunteer for that job if it became available) but cheesecake in all its forms is a firm dessert favourite.
This cheesecake is a little different. There are many recipes for the baked ones, many for the throw it all in and hope it sets together kind, but not all that many use gelatine. And I have to say that I love a gelatine cheesecake as it takes the guesswork out of the 'will it set?' question and it makes, I think, a lighter, more mousse like texture.
A few hints and tips for the very best result: If a real vanilla pod is available to you, then I highly recommend it as the flavour that it adds is so far superior to the bottled essence (though that is added as well for an extra boost of flavour). After you scrape the seeds out be sure to keep the pod and pop it into your granulated sugar bag/container for a amazing vanilla sugar flavour.
If you do not have a vanilla pod than try to use the best quality vanilla that you are able to purchase.
Macerate the strawberries to release all the lovely juice. This makes even the most disappointing strawberries sweet and juicy.
And finally, this needs several hours to chill but is even better if allowed to chill overnight.
No Bake Vanilla & Strawberry Cheesecake
Ingredients:
For the biscuit base:
130g butter, melted
260g digestive biscuits
For the Cheesecake filling:
60ml cold water
14g powder gelatine
500g cream cheese
225g double cream
1 vanilla pod (optional)
2tsp vanilla extract
2 eggs
140g caster sugar
For the strawberry jelly top layer:
300g of strawberries hulled and diced
3tbs granulated sugar
6g gelatine
2tbs cold water
Method:
Crush the biscuits (I do this on a ziploc bag) and mix thoroughly with the melted butter. Press into the base of a 9"/23cm springform round baking pan. Chill.
In a small bowl, sprinkle the gelatine over the cold water and leave to bloom for 5 minutes.
Beat the cream cheese, double cream, seeds from the vanilla pod if using and vanilla extract until smooth and thick.
Stand the bowl with the gelatine in a pan of simmering water until it becomes a clear liquid.
Whisk the gelatine into the cream cheese mixture.
Whisk the eggs and sugar until thickened and turned a pale colour. Fold into the cream cheese mixture.
Pour onto the biscuit base and chill for at least an hour before you pour the strawberry topping on top.
To make the strawberry jelly, place diced strawberries into a bowl and toss with the 3tbs sugar. Set aside for at least an hour.
Bloom the gelatine and when spongy, dissolve in a pan of simmering water.
Blend the strawberries until smooth, strain for a clearer jelly, and mix in the gelatine.
Very gently pour the strawberry jelly over the set cheesecake and chill until set. (A minimum of 4 hours)
To serve, warm the outside of the tin with a hot cloth and carefully remove from the pan. Cut into slices and enjoy!
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