#Strawberry cheesecake cracker#
Ingredients needed for the no-bake strawberry cheesecake recipe Graham cracker crust : And use an electric mixer or your stand mixer for the mixes. Useful tools: Use a pastry ring or a 8 inches / 20 cm diameter springform pan and a cake collar (acetate foil). Served with a lovely mascarpone whipped cream swirl, some fresh strawberries and a strawberry sauce, it makes a perfect dessert to share with your family! This pretty dessert is set up like a the popular French dessert called the strawberry Fraisier cake with a border of fresh strawberries that makes it perfect for special occasions, such as a birthday or Mother's Day. This no-bake strawberry cheesecake recipe is made with a cheesecake filling flavored with an homemade strawberry puree made with fresh strawberries but you can also make it you want with frozen strawberries. This cheesecake recipe is perfect with fresh fruit, as shown here with strawberries, but you can easily replace them with raspberries or berries.
#Strawberry cheesecake full#
This no-bake recipe is much lighter with a more mousse-like texture and full of freshness perfect for your summer desserts. Unlike baked cheesecake recipes which have a more dense and rich texture like in my favorite New York style cheesecake recipe. And in addition to being easy, it doesn't take any longer to prepare than the usual baked cheesecake recipe. This is a very easy recipe to make at home and you don't even need to turn on your oven to prepare this wonderful dessert. This dessert has all the makings of a delicious homemade cheesecake recipe, it is made of a crunchy graham cracker crumbs and a sweet and delicious strawberry cheesecake filling made with cream cheese such as the famous Philadelphia brand. You can also cut the cheesecake into individual pieces and freeze separately, or wrap whole and freeze for quicker thaw time.If you're already addicted to baked cheesecake recipes, you won't be able to resist this no-bake cheesecake version! Place it in the freezer and freeze for up to 4 months.Īllow to thaw in the refrigerator for 24 hours. You can also wrap it in foil after the plastic wrap for extra freezer burn protection. Remove the springform pan from the cheesecake (the bottom too, if you can) and wrap completely with plastic wrap. This helps the ingredients combine easily and doesn’t leave any clumps in the batter, which will alter the texture of the cheesecake.Īllow the cheesecake to cool and chill completely. Room temperature ingredients: Make sure the ingredients for the batter are at room temperature before mixing.The cheesecake will cool slowly and won’t be shocked by temperature changes. This gradual cooling helps to prevent cracks as well. Cool in the oven: Once the cheesecake is done cooking, it’s important to allow it to cool with the door of the oven partially open for at least 25 minutes.When you aerate the batter it can rise too quickly in the oven and has the potential to fall, causing the cracks. Don’t overmix: The more you beat the batter, the more aerated it will become.
Baking at 200 F for 1 1/2 to 2 hours in the oven are ideal. This method helps you avoid the pitfalls of a water bath, which often causes a soggy crust and is a pain to assemble.
0 kommentar(er)
