no-bake strawberry cheesecake

How To Make no-bake strawberry cheesecake

• Step 1
  CRUST... In the bowl of a food processor, add crumbs, sugar, and salt. Process until blended. With the appliance running, slowly pour in melted butter and vanilla extract through the feed tube until the texture resembles damp sand.
• Step 2
  Pour into a 9-inch non-stick springform pan. Using the bottom of a small measuring cup or a glass, press the crumb mixture firmly up the sides to about an inch high, and spread the bottom out to an even thickness.
• Step 3
  Transfer to the fridge while making the filling (see footnote).
• Step 4
  FILLING... In a bowl, combine strawberries and granulated sugar. Macerate the two ingredients for 20 to 30 minutes.
• Step 5
  In the jar of a blender, add macerated strawberries, including any accumulated juices, and process until smooth.
• Step 6
  Strain mixture through a fine sieve sitting over a bowl, using a spoon or spatula to extract as much juice as possible; discard seeds.
• Step 7
  Transfer the strained strawberry mixture to a saucepan over medium heat.
• Step 8
  When it starts to simmer, reduce to medium-low and reduce it to 1 cup, stirring occasionally.
• Step 9
  Strain the mixture again, and discard any small particles and cooked little chunks; what’s left should be between 2/3 cup and 1/2 cup. Set aside to cool.
• Step 10
  In a small bowl, add cold heavy cream and 1 Tbsp powdered sugar. Using a hand mixer, process on medium-high speed until stiff peaks form; set aside.
• Step 11
  In the bowl of a stand mixer, add cream cheese and the remaining 7 Tbsp confectioners’ sugar. With the paddle attachment, beat until smooth and creamy, cleaning the sides and the bottom of the bowl as needed. Mix in the vanilla extract.
• Step 12
  Add the cooled, reduced, concentrated strawberry mixture and process on low speed at first before increasing to medium-high speed. Process until smooth and creamy, ensuring there are no lumps by cleaning the sides and the bottom of the bowl.
• Step 13
  With a spatula, gently fold the whipped cream into the strawberry mixture until evenly blended.
• Step 14
  Spoon the filling into the chilled prepared crust, and level the top out with an angled spatula.
• Step 15
  Gently tap the springform pan on the counter to dislodge any trapped air bubbles, and cover with plastic wrap or foil. Refrigerate for at least 8 hours, but preferably overnight.
• Step 16
  When ready to unmold, run a thin knife around the edges of the cake pan, rinsing and wiping it often. Unlatch the pan and transfer the cake to a serving plate.
• Step 17
  Garnish with whipped cream and strawberries. Cover the leftovers and store in the fridge for up to 4 days.
• Step 18
  To view this scrumptious summer recipe on YouTube, click on this link ➡ https://youtu.be/6OMnmncf9OM
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