And now, another cheesecake recipe… this is what usually comes out of Roxy’s Kitchen when I don’t have time for baking but I’m still craving for a homemade dessert. This is a no-bake Strawberry Crème Fraîche Cheesecake that just makes your mouth water. It only takes 20 minutes to prepare and even if you are a beginner cook, you can master this recipe in just a few minutes.
Time: 20 min, Prep: 20 min + chilling time
- 250 g tea biscuits
- 110 g unsalted butter (1 butter stick), melted
- 400 g cream cheese
- 475 g crème fraîche
- 1 Tbsp vanilla extract
- 55 g sugar (1/4 cup)
- 400 g strawberries
I have used a 23 x 9 cm (9 x 3.5 inches) springform pan.
Place the biscuits in a food processor and blend until finely crushed. Mix the tea biscuits with the melted butter until the crumbs bind together. Press the crumbs into the bottom of the springform pan and place the pan in the freezer for 15 minutes.
Using a hand mixer, beat the cream cheese and 250 g of the crème fraîche with the sugar until creamy and smooth. Add the vanilla extract and mix thoroughly.
Chop 300 g of the strawberries and stir in.
Spoon the cheesecake mixture into the springform pan, spreading evenly. Refrigerate the cheesecake for at least 4-5 hours.
Release cheesecake from the pan and spread over the remaining crème fraîche. Decorate the top with sliced strawberries.