We had a gathering with friends at my house two days ago but there wasn’t much time for dessert preparation. I decided to make a no-bake cheesecake tart for my guests as a celebration for my friend’s belated birthday. This 7.5-inch tart was divided among 8 adults and 5 kids and apparently this didn’t quite satisfy our needs. Fortunately, the preparation is so simple that if we have future cravings for the same dessert, it can be done in a jiffy. No-bake desserts are so quick and easy to prepare. If you own a blender or food processor things will be even more straightforward. The recipe I’m sharing below shares some similarities with my other strawberry desserts in its components (read about my blog posts No Bake Strawberry Cheesecake and Chocolate Strawberry Cheesecake Dome). The main difference is that this time I’ve turned my strawberries into coulis before mixing into my filling. Coulis has a much more vibrant color and concentrated flavor. When smothered with a layer of strawberry pieces and drizzled in coulis, the tart is fully loaded with strawberry flavor. It is so visually appealing that it could be an eye catcher of the night!
For a firm and solid crust, the trick is to crush the biscuits finely. It is best to grind them into powder with a food processor. If crushing by hand, try to work the crumbs through a strainer to eliminate bigger chunks. Also, make sure to tamp down the crust with the back of a spoon or the bottom of a glass. This will firmly pack the crumbs together, resulting in a very solid base. If time permits and you would like to bake your own crunchy and buttery pie crust, feel free to check out my other blog post Pumpkin Pie.
No Bake Strawberry Cheesecake Tart
For 7. 5-inch quiche pan with removable bottom
For the Strawberry Coulis
200 g fresh strawberries (hulled and quartered)
1-1/2 Tbsp granulated sugar (I used organic cane sugar)
2 tsp lemon juice
For the Tart Shell
150 g marie biscuits
55 g unsalted butter, melted
For the Filling
120 g cream cheese, softened
60 g strawberry coulis
60 g plain yogurt
35 to 50 g granulated sugar (I used organic cane sugar，adjust sweetness to taste)
120 g whipping cream
5 g (1-2/3 tsp) powdered gelatin
25 g milk or water
Fresh strawberries, hulled and halved
細砂糖 35-50克 ((EC用有機蔗糖，可依個人喜好調整甜度)
魚膠粉 5克 (1-2/3茶匙)
For the Strawberry Coulis 士多啤梨醬
Wash and pat dry strawberries then cut into pieces. Place strawberries, lemon juice and sugar in a saucepan. Bring to a boil then simmer on low, stirring occasionally, until the strawberries are softened and mixture is syrupy, 5 to 8 minutes. Remove from heat. Strain mixture into a bowl to remove the seeds. Set aside to cool.
For the Tart Shell 撻底
In a large bowl, combine biscuit crumbs (I processed the biscuits with a food processor until finely ground) and melted butter. Mix until evenly moistened. Press mixture firmly into the bottom and sides of the quiche pan with the back of a spoon. Chill in refrigerator for 15 minutes or until firm.
For the Filling 芝士餡
Chill mixing bowl and the whisk attachment of the hand mixer in the freezer for 5 to 10 minutes before start.
Bloom gelatin by mixing it with milk or water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin liquefies. Set aside.
With a food processor or blender, process cream cheese, yogurt, strawberry coulis and sugar until smooth then pour into a mixing bowl. For a silkier texture, strain mixture through a sieve. Stir in the gelatin mixture until incorporated.
In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
Remove pan from fridge and pour batter over the chilled crust. Tap pan on the countertop several times to remove any large air bubbles then smooth top. Refrigerate until firm.
Remove chilled tart from the fridge. Arrange strawberry pieces on top then drizzle with remaining coulis. Unmold tart and serve.
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