NO-BAKE 'STRAWBERRY CHEESECAKE' RECIPE - A quick and very light dessert!

NO-BAKE 'STRAWBERRY CHEESECAKE' RECIPE - A quick and very light dessert!

Music: Hala Lala Layya - Lebanese folk song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you a very tasty, light and easy cheesecake recipe. I use this technique when I need a good dessert, but not willing much work :) Make sure to serve this cheesecake in water glasses or small bowls. There is no gelatin in the recipe and chopped strawberries get watery as they sit, so it is not a sliceable cheesecake.

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INGREDIENTS
400 gr. (0.88 pounds) strawberries
400 gr. (14 oz) cream cheese (at room temp)
4 tbsp granulated sugar
1/2 cup powdered sugar
40 gr. (1.41 oz) butter
1/2 pack (65 gr./2.30 oz) digestive biscuits
1 tsp starch
Tiny fresh mint leaves to garnish

DIRECTIONS
Soak strawberries in water, making sure to change the water 2-3 times.
Lift them out of the water (leaving any dirt or grit behind) and drain.
Remove the stems and cut into cubes, make sure to discard the bad parts.
Transfer into a bowl, sprinkle 4 tbsp granulated sugar, mix gently.
Cover and refrigerate for 1 hour, stirring occasionally.
Meanwhile, crush the biscuits into fine crumbs, using your hands or in a blender.
Add 5 tbsp melted butter.
Mix until the mixture hold together when you press.
Divide the mixture among glasses.
Using a piece of plastic wrap smooth the top gently.
Make sure not to press, so it is not stony when chilled.
Transfer cream cheese into a big bowl.
Mix well, using a spatula.
Slft 1/2 cup powdered sugar on top.
Mix until there are no lumps.
When the time is up drain the strawberries, reserving all the juices.
Then reserve 3-4 tbsp strawberries for garnishing.
Combine remaining strawberries with cream cheese, mix gently.
Divide mixture among glasses.
Clean the rim of the glasses with paper towels, if needed.
Measure the reserved strawberry juice, transfer into a saucepan.
You need 1/2 cup liquid, add some water if needed.
Combine 1 tsp starch with 2-3 tbsp water, beat and set aside.
Bring the strawberry juice to a boil, over medium low heat.
Then stir in the starch.
Cook for 1-2 minutes, stirring constantly.
Turn off the heat, when it gets foamy on top.
Transfer into a bowl, let cool to room temp.
Divide reserved strawberries among glasses, spread gently.
Then divide the strawberry juice sauce among glasses.
Garnish with very tiny mint leaves.
Cover the glasses with plastic wrap and refrigerate for 3-4 hours.
'No Bake Strawberry Cheesecake' is best served the day it's made, so the fruits are fresh.
It tastes so amazing, very light and refreshing!

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