Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up her mother’s no-bake strawberry cheesecake.

Base 

150g biscuits (milk arrowroot is good)

125g melted butter

Filling 

250g block cream cheese (I use Philadelphia brand, it’s the most consistent)

¼ cup caster sugar

1tbsp gelatin (dissolved in ¼ cup of boiling water)

300ml thickened cream

1tsp vanilla

Punnet of strawberries

Method 

1. Grease a 20cm springform pan.
2. Place biscuits in a food processor*. Process until they resemble fine breadcrumbs. Add the melted butter and blitz to combine.
3. Using the back of a metal spoon, press mixture over the base of your pan to compact. Chill in the fridge until needed.
4. Meanwhile, place ¼ cup of boiling water into a small bowl or mug, sprinkle gelatin and mix until dissolved. Set aside to cool.
5. Using the same food processor** add the cream cheese, sugar, thickened cream, and gelatin. Mix to combine.
6. Once smooth, add vanilla and ¾ of the strawberries. Blitz again until smooth.
7. Finely chop the remaining strawberries. Using a spatula, fold through your mix.
8. Pour the mixture over your biscuit base and refrigerate for at least four hours or until set.

* If you do not have a food processor. Crush biscuits, place into a bowl, add melted butter and stir to combine.

** Alternatively you can use a mix master, electric hand mixer or mix by hand for this part. I just stick to the processor so I don’t end up with as many dishes and it comes together so quickly.

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