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    DESSERTS

    No-Bake Strawberry Cheesecake

    14 servings

    分量

    30 minutes

    調理時間

    5 hours

    総時間
    料理を始める

    材料

    1 3/4 cups graham cracker crumbs (from 12 whole crackers)

    1 Tbsp granulated sugar

    8 Tbsp unsalted butter

    1 lb strawberries

    8 oz cream cheese (room temperature)

    2/3 cup granulated sugar

    1 cups heavy whipping cream (chilled)

    12 oz mascarpone cheese (chilled)

    2 Tbsp lemon juice

    14 grams unflavored gelatin (2 packets)

    1 cup heavy cream

    2 Tbsp granulated sugar

    1/2 tsp vanilla extract

    6 strawberries (halved)

    手順

    Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.

    Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.

    Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.

    In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.

    Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.

    Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.

    In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.

    Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.

    How to Make Topping:

    Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.

    栄養

    サービングサイズ

    -

    カロリー

    538 kcal

    脂肪総量

    39 g

    飽和脂肪

    23 g

    不飽和脂肪

    -

    トランス脂肪

    -

    コレステロール

    107 mg

    ナトリウム

    277 mg

    炭水化物総量

    42 g

    食物繊維

    2 g

    糖質総量

    23 g

    タンパク質

    7 g

    14 servings

    分量

    30 minutes

    調理時間

    5 hours

    総時間
    料理を始める

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    材料

    1 3/4 cups graham cracker crumbs (from 12 whole crackers)

    1 Tbsp granulated sugar

    8 Tbsp unsalted butter

    1 lb strawberries

    8 oz cream cheese (room temperature)

    2/3 cup granulated sugar

    1 cups heavy whipping cream (chilled)

    12 oz mascarpone cheese (chilled)

    2 Tbsp lemon juice

    14 grams unflavored gelatin (2 packets)

    1 cup heavy cream

    2 Tbsp granulated sugar

    1/2 tsp vanilla extract

    6 strawberries (halved)

    手順

    1

    Oil the bottom and sides of a 9” springform and line the sides with 1-2 strips of parchment paper.

    2

    Place graham crackers In the bowl of a food processor, pulse into fine crumbs. Transfer crumbs to bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs then press into the bottom of a 9" springform pan going 1/2" up the sides. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set.

    3

    Wash & pat dry strawberries then hull and quarter. Puree in blender or food processor until smooth then strain through a sieve and set aside. Should have 1 1/2 cups puree.

    4

    In a large mixing bowl, combine 8 oz cream cheese and 2/3 cup granulated sugar. Beat on medium/high speed 2 minutes until fluffy and smooth, scraping down the bowl as needed.

    5

    Add 1 cups heavy whipping cream and beat until fluffy (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.

    6

    Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth.

    7

    In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water. Microwave gelatin for 30-35 seconds, stirring every 10 seconds. Heat and stir until fully dissolved and liquid looks clear. Scrape any gelatin pieces against the bowl to help them dissolve. With mixer on med-low speed, gradually add gelatin and beat until well incorporated.

    8

    Transfer cheesecake filling over the chilled crust, cover with plastic wrap and refrigerate at least 4 hours or overnight until completely chilled then serve with desired toppings.

    9

    How to Make Topping:

    10

    Add heavy whipping cream to a large mixing bowl along with sugar and vanilla. Use an electric hand mixer to beat on medium/high speed for 2 minutes or until whipped and stiff peaks form. You need it firm enough to pipe but don't overbeat. Transfer to a piping bag with a large star tip and pipe puffs around the cheesecake. Top each puff with a halved or quartered strawberry if desired and serve.