This recipe is easy there is a Bake Strawberry Cheesecake full of strawberry flavor! Made from gelatin and cooked strawberries, it has a thick and soft texture that makes it a truly unbearable cheesecake. Strawberry desserts are perfect for spring and summer.

Strawberry desserts that depend on fresh strawberries because the taste tends to cause a bit of a problem. Producing enough berries to give you a good taste of strawberries ends up becoming a lot of liquid, which doesn't always work well. In cheesecakes that aren't baked, that's a problem because to not melt your cheesecake everywhere, you need to thicken strawberry puree.

To achieve this in this cheesecake, I use gelatin and cornflour, which is cooked with a pure strawberry on the stove. I tried using only one or the other but was not satisfied with the results. You need to add so much that it starts to really affect the taste of the cheesecake. I don't know about you, but tasting gelatin when I bite into a cheesecake isn't what I want. So I used the right combination of gelatin and cornflour to get a tighter cheesecake without disturbing the taste.

So to start, mix pure strawberry with cornflour and cook on the stove. We use a pound full of strawberries here. LOTS of taste! Let the mixture boil and then simmer for a few minutes and it will begin to thicken well. Set aside to be rather cold.

While the strawberry mixture starts to cool, sprinkle a little water over some gelatin powder and let it sit for about 5 minutes. It will be hard - as you would expect jelly. Heat until cooked and stir into the strawberry mixture that has been cooked. Allow cooling slightly when you fill the remaining contents.

The rest of the contents are quite easy. Mix cream cheese and sugar, then make whipped cream. The strawberry mixture is stirred into cream cheese and sugar mixture in three parts. It might be tempting to add them all, but you will end up with a few bumps if you do. I found that it turned out best when added more slowly, in three groups.

After the strawberry mixture is added, fold the whipped cream in half. The whipped cream lightens the texture of the cheesecake and adds volume.


  • 2 1/4 cups (302g) of vanilla wafer crumbs
  • 2 tbsp (26g) sugar
  • A little salt
  • 10 tablespoons (140g) unsalted butter, melted


  • 1 pound of strawberries, washed and peeled
  • 2 1/2 tablespoons cornflour
  • 2 tablespoons of cold water
  • 2 1/4 tsp | 0.25-ounce gelatin package without taste
  • Cream cheese 24 oz (678g), room temperature
  • 1/2 cup (104 g) of sugar
  • 1 ½ cup s (300ml) heavy, cold whipping cream *
  • 3/4 cup (86g) powdered sugar
  • 1/2 teaspoon vanilla extract


  • 1 cup (240ml) of heavy, cold whipped cream
  • 1/2 cup (58g) of powdered sugar
  • 3/4 teaspoon vanilla extract
  • Strawberry


1. In a medium bowl, mix the crust and stir until blended.
2. Press the mixture down and over the 9-inch springform pan. Set in the refrigerator to chill.
3. Add the strawberries to the food processor or blender and blend until smooth.
4. Add the pure strawberry and cornflour to a medium to a large pan and cook over medium heat, stirring constantly until the mixture starts to thicken and bubble, about 5 to 10 minutes.
5. Turn the heat to medium-low and let the strawberry mixture bubble and simmer for 1-2 minutes, then remove from the heat, pour into a bowl and set aside to cool on the table.
6. Add cold water to a small bowl and sprinkle the gelatin powder over the water. Leave on for 5 minutes.
7. Heat the gelatin in 10 seconds, stir in between, until it melts and is smooth.
8. Pour the liquid gelatin into the warm strawberry mixture and mix thoroughly. Set the dough to cool slightly while you do the rest of the filling.
9. In a large mixer bowl, beat the cream cheese and sugar together until they are evenly mixed and smooth.
10. In another large mixer bowl, add heavy whipped cream, powdered sugar and vanilla extract.
11. Beat at high speed until a rigid peak is formed. Put aside.
12. Add about 1/3 of the strawberry mixture to the cream cheese mixture and shake until well blended and smooth.
13. Add one third more strawberry mixture and shake until evenly mixed and smooth.
14. Add the remaining strawberry mixture and shake until well blended and smooth. Some parts of the strawberry mixture are added to make sure they are fully loaded without leaving lumps.
15. Fold the whipped cream carefully into the cream cheese/strawberry mixture in half until it is evenly mixed.
16. Add the filling to the crust and spread to the layers evenly.
17. Cool the cheesecake until hard, 5-6 hours or overnight.
18. To avoid cheesecake, remove it from the springform skillet and set it on a plate or serving plate.
19. Add heavy whipped cream, powdered sugar and vanilla extract to topping whipped cream to a large mixer bowl. Beat at high speed until a rigid peak is formed.
20. Pipe whisk the whipped cream around the edges of the cheesecake. Garnish the cheesecake with sliced ​​strawberries, if desired.
21. Chill cheesecake until ready to be served. The best cheesecake for 4-5 days.

 This recipe is inspired by the owner of a youtube video below

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