No Bake Strawberry Cheesecake

No Bake Strawberry Cheesecake
Susan Nekich, Milwaukee

Crust
7 graham crackers
¼ c. ground almonds
4 tbsp. unsalted melted butter
2 tbsp. brown sugar
Pinch of salt
2 tbsp. cocoa powder

In food processor, grind graham crackers until fine crumb. Add ground almonds, butter, sugar, salt and cocoa powder. Process until well incorporated. Press mixture into the bottom and partiall way up the sides of an 8-9” spring form pan.

Strawberry Topping

1lb fresh strawberries, washed and stemmed
¼ c. sugar

In a saucepan, place strawberries, sugar and 2 tbsp. water. Cook over medium heat until berries are quite soft. Use immersion blender or pour into regular blender to puree fruit. Return to pot to finish cooking. Sprinkle gelatin over 2 tbsp. cold water in small bowl. Let stand for 2 min. Transfer to the strawberry puree and cook over low heat. Whisk just until gelatin is completely dissolved. Remove from heat. 

Cheesecake: 

2 – 8oz cream cheese, softened
½ c. powdered sugar
1 tsp. vanilla
1¼ c. strawberry topping (see above)
½ c. heavy cream
1 c. sweetened whip cream
⅔ c. chopped strawberries
Fresh strawberries

Cheesecake: Beat cream cheese and sugar on medium-low speed until smooth. Add vanilla extract. Add strawberry puree (except reserved mixture).

In separate bowl, whip heavy cream until medium peaks form. Fold whipped cream into the cheesecake batter until it is all combined. Refrigerate for about 2 hours or until set to touch. Once set, pour the reserved strawberry topping over top. (If strawberry mixture has set, reheat for a minute to make it pourable).

Place cheesecake in the refrigerator, uncovered and allow to set for at least 30 min. After that time cheesecake can be covered with plastic wrap and refrigerated for 24 hours. Top with additional sweeted whipped cream, fresh strawberries and chocolate curls.
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