My apology for being absent for a long time. I think I mentioned it on my last post that I'm taking more responsibility at work now that my priorities at home has also changed. I also don't feel like making desserts or sweet treats for a while so this break is much needed.
My son also has an early bird class which makes my day is longer than usual. I'm in bed by 10 most nights and I believe sleep is one of things I won't miss out. A well rested wife and mommy is a much appreciated person during the day :)
This month I finally feel the urge to start baking again. But the first thing I made is actually involves little time in the oven. I had a slice of cheesecake on my church potluck and I wanted to eat cheesecake at home. I don't think I've ever made no-bake cheesecake before that this time is the right time to try it. Strawberries have started coming in the stores so automatically it's the fruit that I fancy putting in the no-bake cheesecake.
The crust is made of chocolate graham crackers with some oats and brown sugar. It tastes very yummy; actually this combo strawberry and chocolate is super delicious. The addition of whipped cream and extra strawberries on top makes it even better. This actually reminds me of strawberry ice cream without the brain freeze!
Now the fresh strawberry slices are mixed with melted marrionberry jam because I run out of my strawberry jam. They taste just fine with it, it's just when photographed it looks a little funny with those little seeds of marrionberry. This also told me that I need to make more strawberry jam in a month or two.
I hope you'll give this a try!
No-Bake Strawberry Cheesecake
Serves 10
Crust:
9 whole chocolate graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin (from 2 envelopes)
1 1/2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups chopped strawberries
Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 cups fresh strawberries, cut in half
1/2 cup strawberry jam
To make the crust: Preheat oven to 350F. Blend graham crackers, oats, brown sugar, and salt in processor until graham crackers are finely ground. Add melted butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until deep golden brown, about 12 minutes. Cool.
To make the filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Stir over very low heat just until gelatin dissolves. Blend cream cheese, cream, sugar, and lemon juice in processor until smooth, occasionally scraping down sides of bowl. Add berries; puree until smooth. With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight.
Cut around pan sides to loosen cake; remove pan sides. Transfer cake to platter.
Topping: Using electric mixer, beat cream and sugar in medium bowl until peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries on cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.
Source: adapted from Bon Appetit Desserts
