STRAWBERRY WHITE CHOCOLATE CHEESE CAKE - NO BAKE
STRAWBERRY WHITE CHOCOLATE CHEESE CAKE-NO BAKE
I always had a love for No bake versions of cheese cakes and kept playing with a lot of flavors and this is one of my favorites. So here goes the recipe for you guys
INGREDIENTS
1. For layering:
• Cream Cheese – 300 gms
• Heavy whip Cream – 150 gms (Chill for 3-5 hours before whipping)
• White Chocolate – 150gms
• Strawberry Crush/ Jam – 130gms
• Strawberry Filling – 165gms
• Powdered Sugar – 75gms
• Vanilla extract – 5ml + 5ml
• Oreo Biscuits – 150gms
• Butter – 25gms
• Gelatine – 5gms + 5gms
• Water – 40ml
2. For Glaze:
• Gelatine – 7gms
• Water – 20ml
• Strawberry Crush – 30gms
PROCEDURE
*Place a mould of your choice; we can use a mousse mould or a push pan. I used a 6inch mould here
For base/ crust - Crush the Oreo biscuits to make powder and add the melted butter and combine. Place the butter Oreo mixture at the bottom of the pan and press to form the base. Refrigerate till we proceed with the below process
1. In a large Mixing bowl beat cream cheese, powder sugar and vanilla extract until smooth. Separate the cream cheese mixture into two equal halves
2. In another mixing bowl whip the chilled heavy cream to form stiff peaks. Divide the mixture into two equal halves
3. In a small bowl add 5gms gelatine to 20ml of water and let it soak for 5min and then heat it until just warm
4. Incorporate in the strawberry Crush/ Jam to first half of the Cream cheese and add the melted gelatine (as per step 3) and then gently fold in the half of the whipped cream. This will be the 2nd layer from bottom. Place this mixture above the Oreo base and set it in refrigerator for about an hour
5. Layer the Strawberry filling (165gms) on top of the 2nd layer and refrigerate for about 30min
6. Now to the other half of the cream cheese mixture add melted white chocolate, melted gelatine (repeat step 3 with remaining 5gms of gelatine and 20ml water) and remaining whipped cream. This will be the final layer. Place this mixture above the strawberry filling and refrigerate for minimum of 6hours or overnight
7. Loosen the sides of the pan with a knife and de-mould the cake
8. Add gelatine to water soak for 5min and heat until just warm. Combine the strawberry crush and melted gelatine to form a glaze. Top the cake with the glaze and refrigerate for 30min
We can decorate as per choice; I have added few white chocolate garnishes to finish!!
Serving Tip:
Thaw the cake for 5 to 8 minutes at room temperature and use a hot knife to make perfect slices of the cake.
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