1lb(450 gr) fresh strawberries,washed and hulled (see notes)
2 ½tablespoons(25 g) cornstarch
1cup(240 ml) heavy whipping cream(cold)
¼cup( 30 g) confectioners’ sugar
24oz(3 blocks, 8oz each - 680 g) full fat cream cheese,softened
¼cup(60 g) sour cream
14oz(397 g) sweetened condensed milk
Make the Crust:
Line a 9-inch round springform pan with parchment paper.
In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
Pour the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
Refrigerate until you make the filling.
Make the Strawberry Puree:
Mix the lemon juice and gelatin and let sit for 2 - 3 minutes.
Add the strawberries to a food processor or blender and puree until smooth.
Add the strawberry puree to a saucepan or skillet. Add cornstarch; mix to combine. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble, about 5 to 10 minutes.
Reduce the heat to medium-low and allow the strawberry mixture simmer for 2-3 minutes, then remove from heat, pour into a bowl, and set aside to cool. Note: After thickening the strawberry puree you will have around 3/4 cup.
When the strawberry puree is cooled (a bit warm is ok), heat the gelatin in the microwave in 10-second increments, stirring between, until it’s melted and smooth.
Pour the melted gelatin into the strawberry mixture and stir well to combine. Set the mixture aside to continue cooling while you work on the rest of the recipe. TIP: I like to make the strawberry puree the day before so it totally cooled when I needed.
Make the Strawberry Filling:
In a medium bowl, whip cream and confectioners’ sugar with an electric mixer until stiff peaks form. Refrigerate until you prepare the filling.
Place the cream cheese and sour cream in the bowl and beat over medium speed until it is smooth, creamy, and free of lumps.
Beat in the condensed milk a little at a time, scraping the bottom and sides of the bowl occasionally.
Add strawberry puree and continue mixing until well incorporated.
Add whipped heavy cream and gently foil in using a spatula.
Pour the mixture over the crust; tap gently to remove any air bubbles. Smooth the top with a knife. Cover with plastic wrap, and refrigerate until firm, at least 6 hours, ideally overnight.
Before unmolding run a sharp knife between the cheesecake and the side of the pan. Unclasp sides of the pan and remove cheesecake.
Strawberries: You can use frozen strawberries to make the puree, but they will take longer to reduce even if you thaw them first.Store: No-Bake Cheesecake will last up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing it.Freeze: No-bake cheesecake is freezing-friendly! Just follow these steps:
Chill the no-bake cheesecake as instructed (in the recipe below).
wrap the whole pan in 1 layer of plastic wrap, then 1 layer of aluminum foil.
Make sure that your cream cheese and sour cream are at room temperature to avoid lumps.
Do NOT use low-fat ingredients, or the cheesecake won’t set up.
Don't skip the lemon juice. Adding lemon juice or any other acidic juice to condensed milk will thicken up the milk, making this an important step. The lemon juice thickens up the milk without any heat.
Do NOT rush the chilling time by placing the cheesecake in the freezer to set. You really need to use the refrigerator for that step; otherwise, the crust and filling will be too-hard-to-enjoy.
I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve.
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used.