A no-bake cold dessert made with a cookie crust, a cream cheese filling and a glossy strawberry sauce. This practical cheesecake sets as it rests in the refrigerator, making it a stylish, effortless option for guest tables.
Mix the crushed biscuits with melted butter and press onto the base of a springform pan. Chill in the refrigerator to firm up.
Beat the room-temperature cream cheese with powdered sugar and lemon juice until smooth. Whip the cold cream in a separate bowl until it thickens and gently fold it into the cheese mixture with a spatula.
Pour the filling over the biscuit base, smooth it out with a spatula, and let it rest in the refrigerator for at least three hours.
Cook the chopped strawberries and sugar over low heat; once the strawberries soften, add the starch dissolved in water and stir until it thickens. Caution: don't pour the sauce on hot, or the cheesecake will soften. Let the sauce cool.
Spread the cooled strawberry sauce over the cheesecake and chill for one more hour. Release the springform, slice, and serve cold.
Important: For a no-bake cheesecake to set properly, it needs to rest long enough in the refrigerator; let it chill for at least four hours, ideally overnight. Contains gluten (biscuit/cookie), dairy (cream cheese, cream, butter). Make sure it's thoroughly chilled before removing it from the pan.
Make sure the cream cheese is at room temperature when whipping it; cold cheese clumps. Whipping the cream separately and folding it in last gives the filling a light, airy texture.
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