Making cheesecake sounds difficult but trust me it is easier than making a normal flour cake, you don’t have to take care of baking powder, the rising of the cake, the icing and all other shit. All you have to take care about is its taste, smooth texture and setting and the best thing about “No Bake cheesecake” is that you don’t have to turn on your oven or anything else. It is simple, easy and lovely and when it is made with some fruity or berry flavour its yummmmmmmmmm…………..

I personally like strawberry, blueberry, raspberry, chocolate, coffee and mango no bake cheesecakes. So let’s get started with No Bake cheesecake with Strawberry swirls.

Ayesha’s Kitchen

Ingredients:

FOR FILLING

• 250g cream cheese (I prefer Philadelphia or weightwatchers) at room temperature
• ¼ cup white sugar (granulated/ caster)
• 1 tspn strawberry extract
• 2 tbspns strawberry conserve or strawberry jam (at room temperature)
• 240 mL heavy whipping cream

FOR CRUST

• 250 g graham crackers (crushed in food processor or bashed with rolling pin)
• 125 g butter (melted in microwave)
• 2 tbspns brown sugar
• 2 tbspns desiccated coconut

FOR TOPPING AND SWIRLS

• 6 tbspns strawberry sauce or strawberry jam (warm)
• Some fresh strawberries

Procedure:

-Line the base of a spring form pan with a piece of parchment paper and lightly grease the sides of the pan with non-stick spray or butter.

-Combine graham cracker crumbs and melted butter in a bowl and mix. Put this crumby mixture in your spring form pan and press with your fingers to make the base of the cake. Make the base of about 1cm thickness. Refrigerate to set for 30 – 40 mins.

-Meanwhile, combine sugar and cream cheese and mix until the cream cheese and sugar are one. You can do this with rubber spatula, wire whisk or if you have a stand mixer then with the palette attachment. DO NOT USE ELECTRIC MIXTURE FOR THIS. WE DON’T WANT AIR BUBBLES IN OUR CAKE.

-Now add strawberry essence/ conserve/ jam/ sauce and mix again.

-Keep it aside until needed.

-In a separate bowl whip your cream with electric beater until soft peaks formed.

-Now mix in half of your whipped cream mixture in your cream cheese mixture with a spatula or wire whisk until its smooth. Now add rest of the cream too and mix again.

-Pour this mixture in your spring form pan over your cool graham cracker crust and make it even with  spatula. Drop 6 tbspns of strawberry sauce at different spots (1 tbspn per spot) on the cream cheese surface and run thru a sharp knife to make swirls. MAKE SURE YOU DO NOT MIX THE CREAM CHEESE AND TOPPING TOGETHER AND DO NOT LET YOUR KNIFE SCRAPE/SCRATCH OR TOUCH THE GRAHAM CRACKER CRUST. Make gentle and even swirls to give pink and white color effect.

-Garnish with some fresh strawberries and refrigerate overnight or at least for 12 hours.

-Remove the spring form sides, slice your cheesecake and serve chilled. Ideal for fancy dinners or date nights.

Ayesha’s Kitchen