Japanese No-Bake Strawberry Cheesecake
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4
- 35 g Butter, melted
- 10 Crackers of your choice, finely crushed
- 200 g Cream cheese
- 200 g Greek yogurt, plain
- 50 g Sugar
- 2 ½ tbsp Lemon juice
- 2.5 sheets Gelatine (around 5-6 g of powdered gelatin)
- 3 tbsp Hot water
- 8 to 10 Strawberries (more for decoration)
- Start with the crust base. Soften the butter by putting into the microwave for 10 secs.
- Mix the butter and crushed crackers together until crumbly like wet sand.
- Place the mixture into a lined spring form pan, and press firmly into the base.
- Chill in the refrigerator until ready to use.
- Wash and cut the strawberries in half, and put aside for later.
- While waiting for the crust base to chill, place the cream cheese into a mixing bowl.
- Add the yoghurt and sugar and mix till well incorporated.
- Add the lemon juice and mix until fully combined.
- Combine the hot water and gelatine in a small bowl, stirring until the gelatine has dissolved.
- Add gelatine mixture to the cream cheese mixture and stir until fully combined.
- Take the crust out of the fridge, and line the border with strawberries with flat surface facing outside.
- Pour the cheesecake filling into the tin with the crust base.
- Refrigerate for at least 2-3 hours, or until firm.
- Serve with your favourite jam or fruit.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/05/11/recipe-summer-palates-japanese-no-bake-strawberry-cheesecake/
3.5.3226