No-Bake Strawberry Cheesecake with Shortbread Crust
Servings 8
Ingredients
- FOR THE CRUST:
- 125 gm butter softened
- 1/4 cup sugar
- 1 1/4 cup all purpose flour
- A pinch of salt
- 1 tsp vanilla extract
- FOR CHEESECAKE:
- 2 sachets whipping cream powder refer notes
- 3/4 cup milk
- 300 gm cheese like Philadelphia
- 600 gm frozen strawberries thawed
- 1 tbsp gelatin melted in 1/4 cup hot water (refer notes)
Instructions
- Preheat oven to 160 degrees. Prepare a 9 inch springfom pan.
- Combine all ingredients for the shortbread in a food processor and process till you get a crumbly dough.
- Press down the pan and flatten with your hands. Poke with a fork all over.
- Bake for 10 minutes, reduce the temperature to 150 degrees and bake for a further 20 minutes. Cool completely.
- In a food processor, whip the powder and milk till stiff. Add the cheese and and beat till incorporated.
- Add in the thawed strawberry including its juices and the melted gelatin and process till done. You may leave bites of strawberry.
- Pour over the cooled shortbread base and set in the fridge for at least 2 hours
- Slice and serve!
Notes
I have not added additional sugar since the powder is already sweet. Add sugar as needed.
If using whipping cream, use 250 ml, add sufficient sugar to taste and beat till stiff, before proceeding with the rest of the steps. DO NOT use the milk, since it is only for the powder to whip.
With this amount of gelatin, the cheesecake is soft. If you want it a little sturdier, add an additional tbsp gelatin.
If using whipping cream, use 250 ml, add sufficient sugar to taste and beat till stiff, before proceeding with the rest of the steps. DO NOT use the milk, since it is only for the powder to whip.
With this amount of gelatin, the cheesecake is soft. If you want it a little sturdier, add an additional tbsp gelatin.