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  • Hey everyone, its Natasha of Natashaskitchen.com. Today we're making a

  • strawberry no bake cheesecake! The cheesecake has a surprising ingredient

  • that makes it so fluffy, creamy and melt in your mouth delicious.

  • For the crust you'll need one and a half cups of crushed graham crackers from 12

  • whole crackers. You can crush them with a food processor or in a ziplock bag with

  • the rolling pin. Add 8 Tbsp of melted unsalted butter and 1 Tbsp

  • of sugar then mix until the crumbs are evenly moistened. Transfer the crumbs to

  • a 9-inch springform pan and press them into the bottom of the pan, pushing them

  • up about a half inch on the sides of the pan. Place the crust in the freezer for

  • 10 to 15 minutes while you make your filling. In a large mixing bowl combine 8

  • ounces of softened cream cheese and 2/3 cup of sugar. Beat those together on

  • medium-high speed for about 3 minutes or until fluffy and completely smooth,

  • scraping down the bowl as needed. In a separate large mixing bowl, using a clean

  • hand mixer, beat together one and a quarter cups of heavy whipping cream

  • until stiff peaks form.

  • Once your cream is fluffy and puffy, add 12 ounces of mascarpone cheese and beat

  • on medium-low speed just until well combined and smooth. The mascarpone is

  • the secret ingredient here. It stabilizes the cream and gets the Cheesecake a

  • mousse like consistency with gourmet flavor. Use a spatula to fold the cream

  • cheese mixture into the whipped mascarpone just until well blended.

  • I add two Tbsp of freshly squeezed lemon juice, adding one

  • Tbsp at a time and folding between each addition. Do not skip the lemon

  • juice, it balances the sweetness of the cake and gives it sweet and tangy flavor.

  • It's time to pull the crust out of the freezer.

  • Transfer the cheesecake filling over the chilled crust. This filling looks and

  • tastes incredible and feel free to lick that spatula because it's perfectly safe

  • and there is no baking required. Use a food scraper or a flat edged spatula to

  • even out the top, then cover and refrigerate for at least four hours or

  • overnight and you can even make this three days ahead.

  • Once the cheesecake is set, run a thin spatula or a knife around the edges to

  • loosen from the pan, then transfer to a cake platter. The walls of this

  • cheesecake are tall and impressive, just like a New York cheesecake, only way

  • easier. To decorate the cake, thinly slice about eight ounces of fresh

  • strawberries and I love covering this cake in strawberry sauce so I have

  • pre-made and strained my three ingredient strawberry sauce which can be

  • made ahead and I'll leave the recipe and the notes for you. Arrange the

  • strawberries in rings around the top of the cake. Boom! So pretty but that's not

  • all! We're gonna add a syrup and this is from my strawberry syrup. It's so easy,

  • just three ingredients. Simmer it on the stove and then I strained it through a

  • sieve. So I get this beautiful luscious strawberry syrup and this is so good. I

  • could drink this stuff. All right, so we're gonna brush it over the top. Oh YUM!

  • This makes the strawberries irresistible and it kind of preserves them. Okay, so

  • get a generous amount on there and then I also like serving it with more syrup.

  • Okay, there we go and now time for the taste test! And I am so excited! Okay, here

  • we go... oh, it is so fluffy and soft, has the perfect no-bake cheesecake

  • consistency. All right, so here we go. Oh Oh, Get in close, you have to see

  • these layers. Oh my goodness, can you tell I'm excited? And to serve, I always like

  • to add more strawberry sauce because it gives an intense strawberry flavor in

  • every bite, so be generous. All right, here we go. Ooh, that's a big bite.

  • Wow! I love the double strawberry flavor here and then the cream filling is

  • whipped fluffy and just so good. You can really taste the cream cheese and

  • mascarpone in there. It is a wonderful combination and it's so airy. Wow! I'm

  • basically gonna inhale this right now and I love the crust too.It totally

  • doesn't need baking, it's surprisingly easy and super delicious. I hope you guys

  • liked this recipe. If you did, give me a great big thumbs up below and if you

  • didn't, give me a great big thumbs up below. Please subscribe to our Channel

  • and we'll see you next time. This is so good, I can hardly believe

  • it's a no-bake cheesecake. If you love easy summer desserts, check these out

  • right over here and click below to subscribe and when you do, click that

  • little bell icon and that'll make sure you never miss any of our new recipes.

  • We'll see you later.

Hey everyone, its Natasha of Natashaskitchen.com. Today we're making a

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最好的免烤乳酪蛋糕食譜與草莓餡料。 (The Best No-Bake Cheesecake Recipe with Strawberry Topping)

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    林宜悉 發佈於 2021 年 01 月 14 日
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