This is a no-bake cheesecake – it uses gelatin
instead of eggs and a fridge instead of an oven! Hi – I’m Zoe Francois. This quick and easy strawberry cheesecake
is perfect in summer or when your oven is busy doing other things! And if you want the free recipe in full – just
click this i in the top right corner. Here’s everything you’ll need for the crust… In a food processor grind up the graham crackers,
then add the melted butter, nutella, brown sugar, salt and cocoa powder
and blend. Press the graham cracker crust into a springform
pan and refrigerate for at least ten minutes. Now here’s what you’ll need for the strawberry
sauce topping: In a saucepan add the berries, sugar, vanilla
bean and water and heat until they are soft. Puree the fruit. I like to use a hand held immersion blender
for this – it’s one less container to clean. In a small bowl, add cold water to the gelatin,
stir and allow it to sit until it “blooms” like this, which can take up to 2 minutes. Transfer the gelatin to the hot strawberry
mixture and gently stir over a low heat, just until the gelatin melts. O/C: Reserve 3/4 cup of the strawberry sauce
for the top of the cheesecake. Allow all the sauce to cool slightly, but
not too much or it will set up. Now here’s what you need for the cheesecake
batter: Combine the cream cheese, sugar and vanilla
extract and mix on medium low speed. We don’t want too go too fast or we’ll incorporate
too much air and the cheesecake won’t be as smooth. Add the strawberry sauce, and mix. In a separate bowl, whisk the cream to form
stiff peaks. Gradually fold the cream into the strawberry
cheesecake mixture. Pour the cheesecake into the refrigerated
crust. Pound it on the counter a few times to flatten
it out. Allow the cheesecake to set for about 2 hours
in the refrigerator. Once it is set, pour the remaining strawberry
sauce over the top – another bang will ensure it’s smooth!
and return to the refrigerator for another 30 minutes. Run a hot knife around the cake, before popping
open the springform pan. This wonderful no-bake cheesecake can be made
a day ahead, and in fact, it tastes even better with a little more time in the refrigerator. Thanks for watching, and don’t forget you
can click the “i” in the top-right corner of this video to get the FREE recipe I’ve
been using in this video or to learn more baking techniques.