Wait for a few minutes after processing before opening to allow the strawberry dust to settle. If you don't have a second bowl for your stand mixer, transfer to another bowl.īlitz the freeze-dried strawberries for the cheesecake filling in a food processor until smooth. Add the sugar, vanilla and lemon juice and beat on low until smooth and creamy and the sugar has fully dissolved, making sure you scrape down the sides of the bowl occasionally to mix in the edge pieces. Beat half the cream cheese briefly to soften it. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake. This can take anywhere from thirty minutes to one hour depending on where you live. Hot tip: Make sure your cream cheese is at room temperature. If you are pressed for time on the day you can make the base the day before and store it in the fridge. If it's to hot when you add the filling it can make the filing weep, resulting in a soggy cheesecake base. You want to press down enough for the base to hold together but not too firmly to your base will be too hard. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling. Add the butter to the crumbs and mix well. Melt the butter in a microwave or in a pot on the stove. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot. Scrap out the filling and set it aside.īreak the remaining cookies up and blitz them into crumbs in a food processor. Grease and line your springform cheesecake pan. See the full recipe card at the end of the post for ingredient amounts and instructions. Unsalted Butter: because butter makes most things taste better. Fresh is best, I don't recommend bottled lemon juice. Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. You can use either, or imitation vanilla essence, depending on your preference and budget. Vanilla extract: sometimes also called vanilla essence, depending on where you live. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this no-bake cheesecake. You could use castor sugar if you prefer. White Sugar: white sugar is best in this recipe. You could also use heavy cream or heavy whipping cream which is similar. If you use light cream cheese it may not set properly.Ĭream: I use thickened cream which has a fat content of about 34%. If you can not get Golden Oreos you can replace them with something similar like vanilla Nila wafers or even graham crackers or digestive biscuits.Ĭream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. Golden Oreos: provide the cookie base for this cheesecake with Oreo crust and the crunch to the strawberry crunch coating. You can pick them up online or from health food stores. Ingredientsįreeze-dried strawberries: are an essential part of this no bake cheesecake to add the strawberry flavor to both the cheesecake and outside coating. You could easily half the recipe to make fewer cheesecakes or make more generous serves. As a guide this recipe will make about 24 'muffin tin' sized cheesecakes, which are a similar size to my no bake mini cheesecakes for comparison. Simply make them lined muffin tins instead or silicon molds. Finally top with that easy strawberry crunch just before serving and you're done! Can I make mini version of these? Add the vanilla, then strawberry cheesecake filling and chill for three hours. Simply spoon the filling into your jars or cups, push down and chill for thirty minutes. Or for less traditional but super crunchy version try replacing the cookies with rice crispy cereal like in my strawberry shortcake ice cream. You can make a super simple version by blending vanilla cookies and freeze-dried strawberries. Strawberry crunch is a mix of crunchy 'cake' pieces and strawberry pieces. Recipe tips and frequently asked questions What is strawberry crunch made of?
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