Strawberry cheesecake without baking
Even without an oven, this delicious cheesecake with strawberries will definitely become your favorite recipe. Quick to prepare and put in the fridge. Done!
INGREDIENTS (For a 22 cm springform pan)
FOR THE BISCUIT BASE
125 g butter
200 g butter biscuits
FOR THE CREAM
200 g cream cheese (double cream level)
250 g mascarpone
150 g natural yoghurt (3.5% fat)
120 g icing sugar
1 packet of vanilla sugar
1 teaspoon lemon zest
FOR THE TOPPING
400 g fresh strawberries
1 packet of red cake glaze (for 250 ml liquid)
250 ml water
PREPARATION
Step 1
For the base, melt the butter in a saucepan at a low temperature. Finely grind the butter biscuits with a stand mixer or food processor and mix with the melted butter. Put the butter biscuit mixture into a springform pan (Ø 22 cm) and press it flat with the bottom of a glass or a tablespoon.
Step 2
For the cream, briefly mix the cream cheese, mascarpone, natural yoghurt, powdered sugar, vanilla sugar and lemon zest together with a whisk (Caution: Do not mix the cream too vigorously, otherwise it will become too runny). Put the cream on the biscuit base and smooth it out. Chill for at least 2 hours.
Step 3
For the topping, cut the strawberries into thin slices and place them in circles on the outside of the cream. Prepare the red cake glaze according to the instructions on the packet with 250 ml of water and spread directly over the strawberries. Allow the glaze to set, then remove the cake from the pan and chill until serving. The cake makes about 12 pieces.
Our tip
This is how you remove the cake safely from the tin
To remove the cake cleanly from the springform tin, run a knife along the edge of the cake between the cake and the tin shortly before serving. Then carefully remove the edge.
