I’m a sucker for a rich, dense and MOIST cheesecake (don’t you hate that word?) and recently made this because I was having cravings for strawberry-themed desserts – a no bake maple cheesecake topped with strawberry coulis in particular. I also tried to convince myself that there’s some element of healthy eating in there, because strawberries are fruit and cream cheese is made from milk and milk is good for you, right? I try, I really do. Let’s get to the recipe!
- 200 g Digestives
- 50 g Melted butter
- Pinch of salt
- Pinch of sugar/vanilla extract
- 300 g cream cheese
- 200 g mascarpone
- 120 g icing sugar
- Maple syrup – to taste
- 300 g strawberries (ripe)
- 60 g sugar
- 2 tbsp Lemon juice
- 3 tbsp molten agar
- Vanilla extract – to taste
- I did it the lazy way – put the digestives in a zip-lock bag and seal. Grab a rolling pin and bash away until they disintegrate into a crumbly mix. Alternatively, use your fists and go King Kong on them.
- Pour the broken up digestives into a mixing bowl and add your melted butter, salt and sugar/vanilla extract. Grab a spatula and mix thoroughly until the biscuit starts to clump together.
- Pour into a springform tin and use the bottom of a glass to spread it out so that it completely covers the bottom of the tin. Press down so that the biscuit mix is compressed, pushing it up against the sides of the tin so that you don’t end up with a slight domed shape to your biscuit base.
- Pop it in the fridge whilst you get working on your cheesecake filling.
- Pour the cream cheese, mascarpone and icing sugar into your mixing bowl.
- Combine gently using a spatula or hand whisk.
- Add maple syrup to taste.
- Pour the mixture into the springform tin and spread it evenly across the biscuit base. Tap the tin against the tabletop to get rid of any air pockets. Put it into the fridge whilst you make the strawberry coulis.
- Wash and cut the tops off the strawberries. Put them into a saucepan.
- Add sugar, lemon juice and vanilla extract, gently heat on a low setting for several minutes until simmering and the fruit is soft.
- Mash up the strawberries with a hand mixer until the consistency is smooth.
- Whilst doing this, pour boiling water over agar crystals to dissolve them. I used strawberry flavoured agar for this particular recipe, but feel free to use a different flavour or gelatin leaves if you prefer. Add 3 tablespoons of the hot agar to the saucepan – this will help the coulis set in the fridge.
- Cook on low heat for another 4 mins.
- If you prefer a smooth coulis, sieve the mixture at this point.
- Allow the coulis to cool for several minutes so that it maintains its runny texture but does not solidify.
- Pour it over the cheesecake so that it covers the surface evenly. Leave in the fridge to set for at least 4 hours (even better – overnight).
Et voila! All you have to do now is sit tight and wait for your cheesecake to set. Tip – when you take it out of the fridge to slice up, run a knife under hot water and run it around the sides of the springform tin before releasing. This stops the cake from sticking to the sides of the tin.
On reflection, I probably should have used a smaller tin – it ended up looking more like a pie than a cheesecake. Oh well! It went down well with some very hungry guests, and my ego was very much boosted that night. If you give this a go, please tell me how it went in the comments! Or show me photos, I’ll never say no to a bit of food porn. Until next time – you go girl.
Disclaimer: All images used in this post were photographed and edited by J, exclusively for thenellybean. J takes no responsibility for any sugary gorging and subsequent self-loathing that may occur after reading this post.