Pairs well with No-Bake Strawberry Cheesecake
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No-Bake Strawberry Cheesecake
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A no-bake strawberry cheesecake featuring a vanilla-infused white chocolate ganache montée blended with cream cheese, layered with soft strawberry jelly, and set on a hazelnut-pistachio granola crust. Finished with a glossy strawberry juice glaze for a fresh and elegant dessert.
00:20:00 total
Serves 8
medium
Dessert Various
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Ingredients
- heavy cream - watch the video to see (divided, half for vanilla infusion, half chilled)
- vanilla bean or vanilla extract - watch the video to see (for infusing cream)
- white chocolate - watch the video to see (to be mixed with vanilla-infused cream)
- gelatin - watch the video to see (softened, added to ganache)
- cream cheese - watch the video to see (room temperature, for cheesecake filling)
- lemon zest - watch the video to see (added to cream cheese)
- lemon juice or lime juice - watch the video to see (added to cream cheese)
- granulated sugar - watch the video to see (used in strawberry juice and jelly)
- frozen strawberries - watch the video to see (for pure strawberry juice)
- homemade vanilla sugar - 1 teaspoon (1 teaspoon added to strawberry juice)
- fresh strawberries - watch the video to see (for soft strawberry jelly)
- raspberries - watch the video to see (optional, for jelly)
- agar agar - watch the video to see (vegetable gelatin for jelly)
- hazelnuts - watch the video to see (for granola crust)
- pistachios - watch the video to see (for granola crust)
- rolled oats - watch the video to see (old-fashioned, for granola crust)
- sesame seeds - watch the video to see (for granola crust)
- chia seeds - watch the video to see (for granola crust)
- butter - watch the video to see (melted, mixed with honey for granola crust)
- honey - watch the video to see (mixed with melted butter for granola crust)
- salt - pinch (pinch, added to granola crust)
Instructions
- Make Vanilla Ganache Monté: Infuse half of the hot heavy cream with vanilla, then mix with white chocolate. Add softened gelatin and the remaining chilled heavy cream. Blend well and refrigerate overnight. Whip before using.
- Prepare Pure Strawberry Juice: Thaw frozen strawberries slowly in the refrigerator overnight. Cook with lemon juice, granulated sugar, and homemade vanilla sugar on low heat in a bain-marie for 3 hours. Chill and reserve for glazing.
- Make Soft Strawberry Jelly: Heat fresh strawberries (and optional raspberries) with lemon juice and sugar. Add agar agar mixture, bring to a boil and cook for 2 minutes. Chill completely until jelly sets, then blend into a smooth marmalade.
- Prepare Granola Crust: Pulse hazelnuts, pistachios, rolled oats, sesame seeds, and chia seeds in a food processor. Mix with melted butter, honey, and a pinch of salt. Press firmly into an even layer in a cake ring. Bake at 160°C (330°F) for 15 minutes. Cool completely.
- Make Cheesecake Filling: Whip the chilled ganache montée to medium soft peaks. Beat room temperature cream cheese with lemon zest, lemon or lime juice, and sugar until smooth and lump-free. Fold in whipped ganache.
- Assemble Cheesecake: Pipe two thick ropes of cream cheese filling along the edges of the cake ring on the granola crust. Spread against the sides, fill the center one-third with soft strawberry jelly balls. Cover with remaining filling and smooth the top.
- Freeze and Glaze: Freeze the assembled cheesecake overnight. To glaze, loosen the cake ring with a hair dryer, slide bamboo skewers under the cake, and carefully pour the slightly jellyfied strawberry juice over the top for a glossy finish.
