This cold, silky-smooth cheesecake combines creamy cream cheese with a sweet-tart fresh strawberry sauce topping that's wonderfully refreshing. With no oven required, this cake is a practical solution for a special dessert that still looks absolutely stunning. The bright pink color from the strawberries makes this cake beautiful to serve for special occasions or just for an afternoon tea with friends.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams Marie biscuits or graham crackers
- 100 grams butter, melted
- 500 grams cream cheese, room temperature
- 120 grams fine granulated sugar
- 250 ml heavy cream (whipped cream / heavy cream)
- 2 tbsp lemon juice
- 1 tsp plain agar-agar powder
- 3 tbsp cooled boiled water
- 350 grams fresh strawberries, washed and diced small
- 60 grams granulated sugar for strawberry sauce
- 50 ml water for strawberry sauce
- 1 tsp cornstarch, dissolved in a little water
- 100 grams fresh strawberries for garnish
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👩🍳 Instructions
- 1 Crush the Marie biscuits using a food processor, or place them in a plastic bag and roll over them with a bottle until they become fine crumbs.
- 2 Mix the biscuit crumbs with the melted butter, stirring until evenly combined and the texture resembles wet sand.
- 3 Pour the biscuit mixture into the bottom of an 8-inch (20 cm) springform pan, flatten and press down firmly using the back of a spoon. Chill in the refrigerator for 20 minutes to set.
- 4 Meanwhile, dissolve the agar-agar powder in the cooled boiled water, heat briefly in the microwave or over low heat until fully dissolved, then let it cool slightly (don't let it firm up).
- 5 In a large bowl, beat the cream cheese and fine granulated sugar with a mixer until smooth and lump-free.
- 6 Add the lemon juice and the slightly cooled agar-agar mixture to the cream cheese mixture, and beat until well combined.
- 7 In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture using a spatula to keep it light and airy.
- 8 Pour the cheesecake batter over the set biscuit crust, smoothing the surface with a spatula. Cover with plastic wrap and chill in the refrigerator for at least 6 hours or overnight until fully set.
- 9 For the strawberry sauce, cook the chopped strawberries, sugar, and water over low heat, stirring, until the strawberries soften and release their juices, about 8-10 minutes.
- 10 Add the dissolved cornstarch to the sauce, stirring continuously until it thickens, then remove from heat and let it cool completely.
- 11 Once the cheesecake has set, remove it from the refrigerator and carefully release the springform ring using a thin knife along the sides of the pan.
- 12 Pour the cooled strawberry sauce over the surface of the cheesecake, garnish with fresh strawberry pieces, then slice and serve chilled.
💡 Tips
• Make sure the cream cheese is completely at room temperature before beating so the result is smooth without lumps.
• Use ripe, sweet strawberries for the sauce so the sweet-tart flavor is balanced and the color is more vibrant.
• The cheesecake should be chilled for at least 6 hours, but the best results come from letting it sit in the refrigerator overnight.
• For neat slices, dip your knife in warm water and wipe it dry before cutting each slice.
📊 Nutrition Facts / serving
385 kkal
Calories (kcal)
5 gg
Protein
28 gg
Fat
30 gg
Carbs
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