The Secret to Perfectly Silky No-Bake Strawberry Cheesecake (No Oven Needed!)
This recipe might become handy for your weekly parties with home-made desserts.
The classic cheesecake and its numerous variations have been one of the most popular desserts in recent years, though it never looked easy to make at home. However, the time has come for it to become a frequent at your guest table, and it’s safe to say you won’t have to waste much time (and won’t even have to use your oven).
Ingredients: 200 g of cookies, 100 g of butter, 600 g of yogurt, 700 g of cream cheese, 350 g of sugar, 800 g of strawberries, 14 g of agar agar, 200 ml of champagne, 15 g of gelatin, 190 ml of water, vanilla (to taste).
Grind the cookies in a blender until they are finely crumbled. Add the melted and cooled butter and mix until smooth.
Line a 24 cm diameter pan with plastic wrap. Spread the crumbs evenly and press down firmly. Place the base in the refrigerator.
Put 600 g of strawberries in a saucepan, add 100 g of sugar, and heat with the lid on for about 10 minutes, until the berries are soft.
Mix the cream cheese with the vanilla, then add the yogurt and beat with a mixer until smooth.
Drain 150 g of syrup from the stewed strawberries — you will need it for the top layer. Mash the remaining berries into a puree. Add 230 g of sugar, agar-agar, and 100 ml of water to it. Bring to a boil, stirring constantly, and boil for 2 minutes.
Gradually pour the hot puree into the curd mixture, stirring continuously. Pour the cream onto the cooled base and refrigerate for about an hour.
For the jelly layer, pour 90 g of water over the gelatin and leave to soften for 10 minutes. Strain the strawberry syrup again, combine with sparkling wine and bring to a boil. Remove from heat, add gelatin and stir until completely dissolved. Let the mixture cool to room temperature.
Wash the remaining strawberries, pat them dry, and slice them. Arrange the berries on the set curd layer. Carefully pour the jelly over the top, trying not to form bubbles. Return the dessert to the refrigerator until the top layer is completely firm.
