No-Bake Cheesecake

Ingredients

• Cookie 5 oz
• Butter 5 oz
• Semi-soft cream cheese 20 oz
• 33% Cream 15 fl oz
• Powdered Sugar 5 oz
• Lime 1 piece
• Sugar 0 oz
• Corn Starch 1½ spoons
• Chestnut puree 10 oz
• Strawberry to taste

Step-by-Step Guide

Step 1

In a saucepan, combine lime juice and zest, strawberry puree, sugar, and cornstarch.

Step 2

Heat over medium heat and, stirring constantly, bring to a jam-like consistency. Allow the mixture to cool and then refrigerate for 1 hour.

Step 3

Crush the cookies using a blender and mix them with melted butter.

Step 4

Grease the bottom of a 20 cm (8 inch) springform pan with butter or vegetable oil and press the cookie mixture into it. Compact it using the bottom of a glass. Place the pan in the refrigerator.

Step 5

Whip the cream using a mixer until stiff peaks form. Set the whipped cream aside until needed.

Step 6

Using a mixer, blend the cream cheese with the powdered sugar at high speed until the mixture is smooth and creamy.

Step 7

Add the whipped cream to the cheese mixture and gently fold them together with a silicone spatula until well combined.

Step 8

Spread the cheese mixture over the cake base.

Step 9

Spread the strawberry mixture on top. Gently swirl it with a skewer or the tip of a knife to create a marbled pattern, being careful not to damage the cake base.

Step 10

Place the cheesecake in the freezer for 6 hours. Remove the cheesecake from the freezer 1 to 1.5 hours before serving. Once it has softened slightly, remove the sides of the springform pan. Garnish the cheesecake with fresh strawberries and serve.