the Breville Test Kitchen
No-Bake Cheesecake
the Paradice™ 9
+4 more appliances
4 hrs 30 mins total time
30 mins active time
Medium
Serves 12
Ingredients
Measurements:
For the cheesecake filling
- 2 tbsp cold water
- 2 tsp gelatin powder
- 1 lb cream cheese
at room temperature
- ¾ cup (5¼ oz) granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (8 fl oz) heavy cream
well chilled
For the crust
- 7 oz graham crackers
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
- Pinch of kosher salt
3 oz unsalted buttermelted
For the strawberry sauce
- 8 oz strawberries
- 2 tbsp granulated sugar
- Pinch of kosher salt
Instructions
- 1
To start the filling, place the water and gelatin in a small bowl and stir with a fork to combine. Set aside for at least 10 minutes. Meanwhile, continue to the next step.
- 2
Grease the base and side of an 8-inch springform pan separately. Invert the base and line it with parchment paper. Place the ring over the base and clip it into position to secure the parchment. Line the side of the pan with parchment paper.
- 3
To prepare the crust, carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the graham crackers, sugar, cinnamon and salt and process until finely crushed. With the motor on, slowly add the melted butter through the feed chute. Scrape down the side and pulse to combine.
- 4
Transfer the crumb mixture to the prepared pan. Using a flat-bottomed, straight-sided glass, press the mixture firmly over the base and up the side. Refrigerate until firm. Meanwhile, continue to the next step.
- 5
Gently warm the bloomed gelatin in a microwave for 20 seconds, stirring halfway through, until dissolved and liquefied.
- 6
Add the cream cheese and sugar to the clean processor bowl and process until smooth, scraping down the side as needed.
- 7
With the motor on, add the gelatin, followed by the lemon juice and vanilla through the feed chute and process to combine. Transfer the mixture to a large mixing bowl.
- 8
With the motor on, pour the cold cream through the feed chute into the processor bowl and whip for 30 seconds, or until thickened but still soft. Gently fold into the cream cheese mixture until well combined.
- 9
Pour the filling into the chilled crust and smooth the surface. Refrigerate for at least 4 hours to set, or overnight.
- 10
Carefully assemble the clean processor bowl with the grey spindle and green S-blade. Add the strawberries, sugar and salt and process until smooth, scraping down the side as needed. Refrigerate the sauce until required.
- 11
Remove the cheesecake from the pan. Slice using a warm, dry knife, wiping the knife clean between slices. Serve with the strawberry sauce.
