Strawberry Cheesecake with Graham Cracker Crust
Submitted by babydee1260
A no-bake cheesecake with a cloud-light filling of cream cheese, whipped cream, and stiff egg whites set on a buttery graham cracker crust. Crowned with a homemade cooked strawberry sauce.
YIELD
16 servingsPREP
25 minCOOK
15 minREADY
2 hrsThis cheesecake splits the difference between a classic New York-style and a mousse. The filling combines beaten cream cheese with whipped heavy cream and stiff egg whites, all held together with a touch of gelatin for a texture that’s rich but surprisingly airy.
The graham cracker crust gets a quick bake to set it firm and golden before the filling goes in. No water bath, no cracking worries, no oven drama at all for the filling itself.
The strawberry sauce on top is made from scratch: frozen berry juices thickened with cornstarch, then mixed back with the whole berries for a glossy, chunky topping that puts the jarred stuff to shame.
Chef Tips
- Let the gelatin mixture chill until it reaches a syrupy consistency before folding it into the cheese mixture; too liquid and it won’t distribute evenly
- Beat the egg whites to stiff (not dry) peaks and fold gently to keep the filling light
- Cool the crust completely before adding the filling, or condensation will make it soggy
- The sauce can be made a day ahead and refrigerated; spoon it over individual slices at serving time for the freshest look
Ingredients
Directions
To make crust, combine crumbs with 3 tablespoons sugar. Work in butter. Line 9-inch springform pan with crumb mixture. Bake at 350℉ (180℃) 10 minutes, then cool thoroughly.
To make filling, beat cream cheese with ½ cup sugar until light. Add cream and beat until smooth. Beat egg whites until frothy. Gradually add remaining sugar and vanilla and continue beating until egg whites are stiff but not dry.
Fold into cheese mixture. Soften gelatin in small amount of water, about 5 minutes. Dissolve over low heat, then add remaining cold water. Chill until syrupy, then fold into cheese mixture. Turn into prepared crust and chill 2 hours.
For sauce, thaw strawberries and drain juice into saucepan. Heat juice with cornstarch. Cook, stirring, until slightly thickened. Cool and add strawberries.
Use as topping for cheesecake.
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