No oven strawberry cheesecake

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, No oven strawberry cheesecake. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

No oven strawberry cheesecake is one of the most favored of recent trending foods on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. No oven strawberry cheesecake is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from No oven strawberry cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No oven strawberry cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make No oven strawberry cheesecake is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook No oven strawberry cheesecake estimated approx 40 minutes.

To begin with this recipe, we must prepare a few ingredients. You can cook No oven strawberry cheesecake using 19 ingredients and 18 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make No oven strawberry cheesecake:

1. Cheesecake
2. 400 g Cream cheese
3. 75 ml milk
4. 30 ml cold water
5. 12 g gelatine (1 sachet)
6. 250 ml cold whipping cream
7. 100 g icing sugar
8. 2 tbsp white sugar
9. Jam (If you do not want to make it, just buy your favourite one)
10. 400 g Strawberry
11. 1/2 lime
12. 1/2 cup white sugar
13. 3 tsp Vanilla extract
14. Base
15. 50 g unsalted butter
16. 200 g digestive biscuits
17. 100 g cookies (chocolate cookies makes it even better)
18. Garnish (optional)
19. 400 g Strawberry

Instructions to make to make No oven strawberry cheesecake

1. Start by making the bottom base for the cheesecake.
2. Crunch 100g of digestive biscuits and 100g of cookies.
   You can use a food processor or just put them inside a small food bag and crush them with a wooden pasta roll. There should be no big pieces in it, so crush them as much as you can.
3. Melt 50g of butter in the microwave oven/hob completely. Pour the melted butter over the crunched cookies/biscuits and mix well until it gets sticky enough to hold together.
4. Settle the cookie-butter mixture in a container (I suggest a glass baking dish). Make a thin layer of base and gently press against the bottom with a spoon to make it flat.
5. Put the container into the fridge until you finish next steps (it should be about 30 minutes).
6. For the first cream, put 400g of cream cheese in a bowl and use a mixer to make it smoother. Add 100g of icing sugar and mix again.
7. Get 30ml of cold water and very slowly add the gelatin sachet to it. Let it rest for a minute, mix it well and put it in the microwave oven for 15s. Then mix it well again until you are completely sure that are no pieces of gelatin sticking together.
8. Pour the dissolved gelatin into the cream cheese mixture, add 3 tsp of vanilla extract and then mix well. Put the mixture aside to start preparing the other one.
9. For the second cream. Within a new bowl, add 250ml of whipping cream and 2tbsp of white sugar. Mix them to the soft peak (or a little more until the medium peak if you would like it more consistent, but do not overdo it.)
10. Pour the whipping cream mixture into the cream cheese mixture bowl, add 75ml of milk and mix until become homogenous.
11. Wash the strawberries and remove their stalk. Cut 400g of them (one box) in half on the vertical axis.
    
    Get the container from the fridge and distribute the strawberries around its sides.
    
    Depending on the container you are using, you will need more or fewer strawberries. As a reference, I used about 400g of them for garnish.
12. Cover the base with the cream and spread it with a spoon until you get a flat surface. Leave your soon-to-be cheesecake in the fridge for at least 4 hours.
    Some people say that a couple of hours would be enough, but it never worked for me.
13. If you have bought a jam you can skip to step 17
14. To make the jam add 400g of washed and chopped strawberries (or a mixture of strawberries and raspberries) in a pot with half lime juice and ½ to ¾ cup of white sugar (depends on if you like more or less sweet).
15. Put the pot on low /medium heat in the hob and keep stirring it from time to time.
    
    If you like to have small pieces of the fruit on it you may leave it on middle heat and take it off the heat within about 20-30 min.
    
    If you prefer it smooth you may leave it on low heat until there are no more pieces of the fruit and the jam starts to come away from the bottom of the pan.
16. Put a jam in another container and let it cool before putting it in the fridge.
17. When the cheesecake if firm add the jam (or you can add the jam before eating as well)
18. Just some pictures, with or without jam

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So that is going to wrap it up with this special food Step-by-Step Guide to Make Favorite No oven strawberry cheesecake. Thank you very much for reading. I am confident that you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!