This is a delicious non-bake cheesecake that always pleases everyone. So simple yet so rich and delicious everyone with think you spent hours preparing
200g graham crackers, crushed
1/2 tsp cinnamon
2 tbsp sugar
1 stick (125g) butter, melted
600g cream cheese
100g icing sugar
284ml double cream
1 vanilla pod
2 pints + fresh strawberries, cleaned, plus a few more for garnish
1-2 tbsp sugar
Graham Cracker Base:
In a bowl mix crushed graham crackers, cinnamon, 2 tablespoons of sugar
Add 125g butter (melted) and mix well
Pour mix into spring pan and spread mixture evenly
Press down firmly to create an even layer
Place in refrigerator to chill and set for at least 30 minutes
Cream Cheese Mixture:
Remove cream cheese from refrigerator and let it sit so it is room temperature and easier to mix.
In a bowl add the cream cheese and icing sugar
Slice the vanilla pod in half lengthwise and with the back of the knife scrape out all the vanilla seeds and add to the cream cheese and icing sugar.
Blend very well until smooth and fully mixed.
Once mixed add the double cream and mix well until smooth.
Spoon the mixture onto the graham cracker base.
Allow it to set in the fridge for a few hours.
Remove from refrigerator and remove spring side from spring pan
Allow to sit at room temperature for about 20 minutes before serving.
Add strawberry topping and garnish with fresh strawberries
Using a food processor blend 2/3 of the strawberries and sugar blend until puréed
Add remain strawberries and add to the mixture and pulse the processor to that there are small chunks and strawberries in the mixture.
Double cream can be difficult to find so one alternative would be to use the thickest cream you can find, say 35% and use 1/2 portion and mix with 1/2 portion of sour cream, about 140ml. You can heat the 35% cream until it becomes thicker before adding with the sour cream.