100g Melted Butter
approx 15-20 strawberries
500g Cream Cheese
400g Plain Yogurt
400ml Fresh Cream
2 Packages of Powdered Gelatin
100ml cold water
1 Package of Powdered Gelatin
No Bake Strawberry Cheese Cake
Tasty no bake strawberry cheese cake recipe from Emojoie cuisine. This recipe is for a 10″ spring form pan, I double it from the original as that was for a 8″ pan.
Picture taken by Jeff Chan
Crush biscuits and mix with melted butter. Add to the pan and flatten with a fork. Sprinkle the 2 packages of gelatin for the main layer in a bowl, mix and set aside.
Wash and cut Strawberries in half and line the outside rim of the pan, I put this in the fridge while I work on the filling.
Warm the cream cheese in the microwave for about 1 minute to soften. In a a large bowl whisk until smooth. Add the yogurt and mix till smooth.
In a pot mix the fresh cream and sugar and heat over medium heat. The mixture does not need to boil. It just needs to be warm enough to melt the gelatin, between 50-60C is good.
Add in the gelatin that has been soaking and mix till smooth. Pour this mixture into the large bowl with the cream cheese mixture and whisk till smooth. Gently pour the mixture into the pan and place into the fridge to allow it to set for a few hours before adding the top layer.
Sprinkle gelatin over cold water, mix and set aside. Wash the raspberries and place into a pot. Add the sugar and water and cook till the raspberries are broken down. Puree with a mixer and strain out the seeds. Once done add the gelatin mixture and mix till dissolved. Gently pour the mixture on top of the cheese cake and place back into the fridge. Allow it to set for at least 6 hours before serving.