and it's a good day.

We are making a no bake strawberry cheesecake.

It's whipped, velvety, very mousse-like in texture

and intensely strawberry-ishly.

Strawberry, it has a lot of strawberry flavor.

All right, let's get started.

Oil a nine inch springform pan

and line the edges with strips of parchment paper.

This will make it much easier

to remove the cake when it's ready.

For the crust, you will need one and three quarter cups

of graham cracker crumbs.

This comes from about 12 whole crackers.

You can crush in a food processor,

a blender, or in a Ziploc back with a rolling pin.

Add eight tablespoons of melted, unsalted butter

and one tablespoon of sugar.

Stir until the crumbs are evenly moistened.

Then press them into the bottom

of your prepared springform pan,

going about half an inch up the sides.

Refrigerate the crust for 30 minutes

while you work on your filling.

For the strawberry puree,

you'll need one pound of rinsed

and paper towel dried strawberries.

Remove the tops then cut them in half

and put them into a blender.

Now blend until completely smooth,

and you can also use a food processor for this.

(upbeat music)

for the smoothest cheesecake,

you'll wanna push your puree through a fine mesh sieve

to get rid of the seeds.

Use a spatula to get every bit of strawberry puree.

You should have about one and a half cups of puree.

And this puree is what gives the cheesecake

intense strawberry flavor,

so you'll wanna get every last drop.

Now in a large mixing bowl,

combine eight ounces of softened cream cheese

with two-thirds cup of granulated sugar.

Beat that together on medium-high speed for two minutes,

scraping down the bowl as needed.

It should be completely smooth.

Next add one cup of cold heavy whipping cream

and beat for three to five minutes on high speed

or until the mixture is fluffy.

Again, scrape down the bowl

to make sure everything is well incorporated.

Next, add 12 ounces of chilled Mascarpone

and beat on medium-low speed

until it's combined and smooth.

Now, add all of your prepared strawberry puree

and blend until smooth.

(upbeat music)

next, add two tablespoons of fresh lemon juice,

and blend until completely incorporated.

It feels like a lot of blending,

but remember, you're almost there

and you do not have to bake this cake.

In a small bowl, add half a cup of cold water

and sprinkle the top with two packets

of unflavored gelatin,

or about 14 grams of gelatin.

Now patiently wait five minutes

for the gelatin to bloom and absorb the water.

Once the gelatin has bloomed,

you'll need to microwave for 30 to 35 seconds,

stirring about every 10 seconds

until the gelatin is completely dissolved.

Now with the mixer on medium-low speed,

gradually pour in the gelatin

and beat until it's well incorporated.

Now this next part is completely optional

but if you wanted a deeper pink color,

you can blend in three to five drops of red food coloring.

Now pour all of your prepared filling

over your chilled crust.

(upbeat music)

And of course, you'll wanna get every last drop.

Cover the cheesecake with plastic wrap

and refrigerate for four hours, or overnight.

This cake also freezes really well,

and if you want to freeze it,

cover it with several layers of plastic wrap.

Once the cake is set and completely chilled

you can serve it as is,

or make this super easy topping.

To make whipped cream combine one cup of heavy cream,

two tablespoons of sugar,

and half a teaspoon of vanilla extract.

Beat those together on medium-high speed

for about two minutes, or until whipped and fluffy.

Then transfer to a large pastry bag

fitted with an open star tip.

Unwrap your cake and release it from the mold,

then peel back the parchment paper strips.

Pipe large and generous puffs of whipped cream

over the edges of your cake.

And I do love adding fresh strawberries over the top

so everyone knows this is a strawberry cake.

Okay. (laughing)

It's time for the taste test,

I am so excited.

Because I get to do this taste test.

(laughing)

Okay, I've got my knife ready, here we go.

Big slice for me.

Nice and smooth.

And it's always a good idea

when you are slicing a cake, to keep it pretty.

Use a little paper towel on the knife with each slice.

(upbeat music)

Okay, here we go.

Come to momma.

(laughing)

It just makes all your strawberry dreams come true.

Look at that.

It's so thick and tall.

Yum.

I'm really happy right now.

How can a cake make you this happy?

All right, here we go.

Oh my, oh my.

(moaning)

I feel like all my strawberry dreams just came true.

This really does have a wonderful fresh strawberry flavor.

You can taste that little hint of lemon in there

that balances the whole thing.

And the crust is perfect

and just so easy.

Oh my goodness, this is well worth the effort.

It definitely is one of those wow factor cakes.

Oh man, I have to have some more.

(moaning)

Yum, especially with fresh summer strawberries

that have so much great sweet natural flavor.

This is packed with strawberries, so good.

We definitely have some strawberry lovers in our house

so I'm gonna bring on another taste tester.

Come here.

Come on, come on, come on.

She's excited.

Okay, here you go sweetie pie.

Try it.

What do you think?

- Good.

- Good?

Really really good?

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give us a great big thumbs up below.

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Yep, like that.

Thumbs up below.

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We'll see you on our next video.

Bye - Bye.

Bye, bye, bye, bye, bye, bye, bye, bye.

- You want more cake?

Hey before you go,

if you guys love fresh berry desserts

check out some of our all time favorites right over there

and right down there.

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