No Bake Strawberry Lemonade Cheesecake l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/no-bake-strawberry-lemonade-cheesecake/
Ingredients
Strawberry Sauce
▢2 cups sliced strawberries (thawed and drained if frozen and pureed) about 1⅓ cup puree.
▢⅓ cup granulated sugar
▢2 tablespoons water
▢2 tablespoons corn starch
Crust
▢2 ¼ cups graham cracker crumbs (270 grams)
▢½ cup butter melted
Cheesecake Filling
▢3 packages cream cheese (24oz or 750g total) full fat, room temperature
▢1 ½ cups powdered icing sugar
▢3 tablespoons fresh squeezed lemon juice (about 1 lemon)
▢zest of 2 lemons (1 if you want a milder flavor)
▢1 teaspoon vanilla extract
▢¾ cup heavy whipping cream (30-35% fat)
Instructions
Strawberry Sauce
Combine strawberry puree and sugar in a large saucepan. Whisk together water and corn starch and add to the strawberries.
Bring to a simmer over medium-high heat, cooking and stirring constantly until quite thick.
Remove from the heat and pour into a glass bowl. Place in the refrigerator to chill at least 20 minutes.
Crust
Line a 9″ Springform pan with parchment paper — optional but makes for easy removal once set!
Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.
Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
Pour filling into crust and spread with cooled strawberry sauce. Cover and refrigerate until set, at least 6 hours or overnight is even better!
Slice and serve with sweetened whipped cream.
Видео No Bake Strawberry Lemonade Cheesecake l The Recipe Rebel канала Ashley . The Recipe Rebel
Ingredients
Strawberry Sauce
▢2 cups sliced strawberries (thawed and drained if frozen and pureed) about 1⅓ cup puree.
▢⅓ cup granulated sugar
▢2 tablespoons water
▢2 tablespoons corn starch
Crust
▢2 ¼ cups graham cracker crumbs (270 grams)
▢½ cup butter melted
Cheesecake Filling
▢3 packages cream cheese (24oz or 750g total) full fat, room temperature
▢1 ½ cups powdered icing sugar
▢3 tablespoons fresh squeezed lemon juice (about 1 lemon)
▢zest of 2 lemons (1 if you want a milder flavor)
▢1 teaspoon vanilla extract
▢¾ cup heavy whipping cream (30-35% fat)
Instructions
Strawberry Sauce
Combine strawberry puree and sugar in a large saucepan. Whisk together water and corn starch and add to the strawberries.
Bring to a simmer over medium-high heat, cooking and stirring constantly until quite thick.
Remove from the heat and pour into a glass bowl. Place in the refrigerator to chill at least 20 minutes.
Crust
Line a 9″ Springform pan with parchment paper — optional but makes for easy removal once set!
Combine graham cracker crumbs and butter and press into prepared pan, and about ½" up the sides.
Cheesecake Filling
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
Add the powdered sugar, lemon juice, lemon zest, and vanilla and beat until smooth.
In a separate medium-sized bowl, beat the heavy cream on high until stiff peaks form. Add the whipped cream to the bowl with the cream cheese and use a spatula to gently fold it together, being careful not to deflate the cream.
Taste the filling, and add more sugar or more lemon zest if you want it sweeter or more lemony.
Pour filling into crust and spread with cooled strawberry sauce. Cover and refrigerate until set, at least 6 hours or overnight is even better!
Slice and serve with sweetened whipped cream.
Видео No Bake Strawberry Lemonade Cheesecake l The Recipe Rebel канала Ashley . The Recipe Rebel
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6 июня 2025 г. 10:15:02
00:00:36
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