INGREDIENTS:
For cream cheese topping:
3 ounces heavy cream
4 tablespoons white sugar
8 ounces ricotta cheese
1 prepared pie crust
2 tablespoons strawberry jam
1/2 pound fresh strawberries,
sliced
1 tablespoon gelatin
2 tablespoons white sugar
2/3 cup cold water
DIRECTIONS:
Place heavy cream into deep
bowl. Add sugar.
Beat with electric mixer on
medium speed 1 minute, just to
whip a bit. Do not overbeat!
Add ricotta cheese.
Mix with electric mixer until
smooth, about 1 minute.
Spread strawberry jam over pie
crust with knife or spatula.
Add cheese mixture.
Spread evenly with back of
spoon or spatula to the ends of
crust.
Place pie crust onto large plate
and put into freezer for 10
minutes to set.
Cut stems off.
Cut strawberries into several
thin slices, lengthwise.
Arrange strawberry slices nicely
over cake.
For cream cheese topping:
3 ounces heavy cream
4 tablespoons white sugar
8 ounces ricotta cheese
1 prepared pie crust
2 tablespoons strawberry jam
1/2 pound fresh strawberries,
sliced
1 tablespoon gelatin
2 tablespoons white sugar
2/3 cup cold water
DIRECTIONS:
Place heavy cream into deep
bowl. Add sugar.
Beat with electric mixer on
medium speed 1 minute, just to
whip a bit. Do not overbeat!
Add ricotta cheese.
Mix with electric mixer until
smooth, about 1 minute.
Spread strawberry jam over pie
crust with knife or spatula.
Add cheese mixture.
Spread evenly with back of
spoon or spatula to the ends of
crust.
Place pie crust onto large plate
and put into freezer for 10
minutes to set.
Cut stems off.
Cut strawberries into several
thin slices, lengthwise.
Arrange strawberry slices nicely
over cake.
Put sugar into small pot.
Add water.
Add gelatine.
Bring to gentle boil over medium
heat, mixing constantly until
sugar and gelatine dissolve
completely.
When mixture starts bubbling,
take off heat. Cool just a few
minutes. Watch out to not cool
too much so that the mixture
does not harden too much. The
mixture should be easily
spreadable.
Spoon gelatine mixture over
strawberries.
Immediately, spread it to the
ends of cake with flat knife or
spatula. The mixture will harden
right away, so spread it quickly!
Place cake into refrigerator to
set for at least 2 hours or
overnight.
Enjoy!
Add water.
Add gelatine.
Bring to gentle boil over medium
heat, mixing constantly until
sugar and gelatine dissolve
completely.
When mixture starts bubbling,
take off heat. Cool just a few
minutes. Watch out to not cool
too much so that the mixture
does not harden too much. The
mixture should be easily
spreadable.
Spoon gelatine mixture over
strawberries.
Immediately, spread it to the
ends of cake with flat knife or
spatula. The mixture will harden
right away, so spread it quickly!
Place cake into refrigerator to
set for at least 2 hours or
overnight.
Enjoy!
So easy to prepare, this no-bake cheesecake will
become a centerpiece on any table. You may
substitute ricotta cheese with cream cheese. You
can also make it a day ahead.
become a centerpiece on any table. You may
substitute ricotta cheese with cream cheese. You
can also make it a day ahead.
Strawberry Cheesecake
Adapted from
The Cake Bible
