This is a very simple no-bake cheesecake. The base is made of crushed biscuits – you can use digestive biscuit, oreo, cream cracker, marie etc. Melted butter is added to bind the crush biscuit and then baked to make it crispier. This strawberry cheesecake to me, taste more like a mousse. It is light and the taste of cheese is not too overwhelming. Pleasant taste.
The recipe :175 gm shortbread biscuits, crushed 75 gm butter, melted 225 gm strawberries, mashed grated zest of 1/2 orange 2 tablespoon orange juice 15 gm gelatine 3 tablespoon water 175 g cream cheese (original recipe uses curd cheese) 75 gm caster sugar (add slightly more if your strawberries are tart/ acidic) 1 teaspoon strawberry essence 2 tablespoon yogurt 150ml double cream ( or use whipping cream) 1 egg white strawberries, as decoration
For the base, I use my food processor to crush the biscuits. Slowly drizzle in the melted butter and continue mixing till all is mixed well. Oil a 7 inch loose-bottomed cake tin. Pour the biscuit and using the bottom of a glass, press the base to get an even thickness. Bake at 160C for about 10 minutes. Remove from the oven and let it cool down, before pouring in the filling.
To make the filling, in a food processor again, crush the strawberries together with the orange zest and juice. In a double-boil bowl, sprinkle the gelatine over the water. Leave for 5 minutes then double-boil to dissolve the gelatine (turn it into liquid). In the mixer, beat the cream cheese with the sugar, essence, yogurt and cream. Then add the mashed strawberries. Pour the dissolved gelatine into the cream mixture and keep stirring.
Whisk the egg white into soft peaks. Fold into the cream mixture. You will end up with quite a runny filling, but do not despair, it will firm up. Wrap the outer layer of the cake tin with aluminum foil. Pour the filling onto the biscuit base and refrigerate for at least 3 hours. I left mine overnight and the next morning, it is ready to be served. Decorate with the strawberries and whip cream, if you wish.
If you have extra strawberries, keep them frozen in the freezer section. Other than dessert, I usually make Pink lemonade – Lemon and strawberry juice, for the family. It is hard to find sweet strawberries in Malaysia, so turning them into dessert and juice is another alternative than eating them fresh .