Upside-Down No-Bake Cheesecake with Strawberry Topping
Equipment
Ingredients
Base
oat biscuits (crushed)
390 g
butter (melted)
200 g
Filling
cream cheese (room temperature)
540 g
heavy cream (full-fat, 33-35%)
200 ml
powdered sugar
4 tbsp
vanillin
1 package
Topping
strawberries
200 g
sugar
2 tbsp
starch
1 tsp
water
1 tbsp
Instructions
Prepare the base mixture
Crush the oat biscuits in a food processor and mix with melted butter until well combined.
Prepare the springform pan
Line the bottom and sides of a springform pan with parchment paper.
Press the base into the pan
Reserve some of the biscuit mixture for the top layer, then press the remaining mixture firmly into the bottom and sides of the pan using a glass.
Freeze the base
Place the prepared base in the freezer for 1 hour to set.
Prepare the cream filling
In a mixer, beat together the cream cheese, heavy cream, powdered sugar, and vanillin until smooth and creamy.
Cook the strawberry topping
Cook the strawberries with sugar in a saucepan until they release their juices.
Thicken the strawberry sauce
Mix starch with water, add to the strawberry mixture, and stir until thickened. Strain and cool.
Assemble the first layer
Spread half of the cream cheese mixture over the frozen biscuit base.
Add the strawberry layer
Spoon the cooled strawberry sauce over the cream cheese layer.
Add the final cream layer
Spread the remaining cream cheese mixture over the strawberry layer.
Add the final biscuit layer
Sprinkle the reserved biscuit mixture over the top and press gently.
Chill the cheesecake
Refrigerate for 10-12 hours or freeze for 2 hours until completely set.
Unmold and serve
Invert the springform pan to flip the cheesecake. Remove the parchment paper and serve.
Original recipe
Storage
Store covered in refrigerator. Can be frozen for up to 1 month. Thaw overnight in refrigerator before serving.
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