Strawberry Meringue Cheesecake (No Bake)

Strawberry Meringue Cheesecake (No Bake)

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Course: Dessert
Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 8 -10
Author: Julia Frey of Vikalinka

Ingredients

For the base

  • 200 g/2 cups digestive biscuits/graham crackers
  • 100 g/1/2 cup butter

For the strawberry cheesecake

  • 4 sheets/2 tsp gelatine
  • 300 ml/1 1/4 cups double cream/heavy cream divided
  • 400 g/14oz full fat soft cheese/cream cheese
  • 200 g/1 cup sugar
  • 400 g/1 cup strawberries processed in a food processor
  • 1 tsp vanilla

For the meringue

  • 4 egg whites
  • 240 g/1 cup +2 tbsp caster sugar

Instructions

  • In a medium bowl crush digestives or graham crackers or process them in a food processor and mix the crumbs with melted butter.
  • Line the bottom of a 9-inch spring form pan with the buttery crumbs and press in with a measuring cup or a large spoon. Put in the refrigerator until ready to use.
  • Soak the gelatine leaves in a cup of cold water for 5 minutes. Skip this step if using gelatine powder. Heat half of the cream in a microwave, then squeeze out excess water from gelatine leaves and add them to the hot cream, they will dissolve immediately. Set aside to cool.
  • In a large bowl whip soft cheese or cream cheese if using with sugar, vanilla and processed strawberries until well blended, then pour in the cream and gelatine mixture and whip for a minute longer to combine well.
  • In another bowl beat remaining cream until soft peaks form, do not overwhip. The cream shouldn't be stiff. Fold the whipped cream in the strawberry cheese mixture with a spatula until well combined.
  • Line the sides of the spring form pan with a strip of parchment paper for easy release. Pour in the strawberry cheesecake mixture in the spring form pan and put in the refrigerator for at least 4 hours or better overnight.
  • Before serving make the meringue. Beat egg whites in a very clean, grease-free bowl with caster sugar until the mixture is tripled in volume and the sugar is completely dissolved. Take a small amount of meringue and rub it between your fingers, the texture should be smooth and you shouldn't detect any sugar granules. Another test is to turn the bowl with the meringue upside down. If the meringue is made correctly, it will remain in the bowl.
  • Take the strawberry cheesecake out of the fridge and unmold it, then carefully pull the parchment paper strips away from the side of the cheesecake. (You can always smooth the sides with a palette knife if they are less than perfect.)
  • You can either pipe the meringue from a pastry bag using a round tip or pile it on free style. Then brown the top with a blowtorch holding it a few centimetres away from the meringue.
  • Alternatively you can skip the meringue topping and decorating your strawberry cheesecake with whipping cream.