STRAWBERRY CHEESECAKE - NO BAKE - VALENTINE'S DAY

Valentine’s Day Strawberry Cheesecake

This is one of my favorite cheesecakes especially for Valentine’s Day. It is so full of flavor and just enough sweetness to share with those you love.

We had this for breakfast Valentine's Day 2016.  It was very yummy!  Isn't too sweet so perfect for breakfast or brunch.  Loved the added nutella, cocoa powder and cinnamon for the crust.  As I was making it I thought it might be fun to add a white chocolate layer.  I think I might the right call.  It was delish!  Tasted even better the next day.  Added the extra layer instructions at the end.  Everyone really liked this.  Since you don't have to cook this...this would be perfect for summer.  Try to make the day before you want to eat.  Allow approx. 4 hours to make.

Curious how this would work out with blueberries...must try :-)

Ingredients

CRUST:
• 7 whole graham crackers
• 4 tablespoons unsalted butter, melted
• 2 tablespoons nutella
• 2 tablespoons brown sugar
• 2 tablespoons cocoa powder
• ½ tablespoon cinnamon
STRAWBERRY TOPPING:
• 1 pound fresh or frozen strawberries, washed and stemmed
• 1/4 cup sugar
• 1 envelope unflavored gelatin
CHEESECAKE:
• 2 (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups strawberry topping (see above)
• 1/2 cup heavy whipping cream
• Fresh strawberries for garnish
• 
  
• WHITE CHOCOLATE MOUSSE (SEE BELOW)

Instructions

Crust
1. In a food processor or blender grind the graham crackers until they are in a fine powder.
2. Add the butter, nutella, brown sugar, cinnamon, and cocoa powder and process until thoroughly mixed.
3. You may have to scrape down the sides of the bowl/blender a few times.
4. Press the crust evenly into the bottom of an 8 or 9-inch Springform Pan .
5. It should come up the sides slightly.
Strawberry Topping
6. In a saucepot add the strawberries, sugar, and 2 tablespoons of water.
7. Cook over medium heat until the strawberries are quite soft.
8. Use a blender to puree the fruit and then return to the pot to finish cooking.
9. Sprinkle the gelatin over 2 tablespoons of cold water in a small bowl.
10. Allow it to sit for about 1 to 2 minutes.
11. Transfer the gelatin to the strawberries and gently cook over low heat.
12. Whisking just until the gelatin is completely dissolved, and then remove pan from heat.
13. Reserve 3/4 cup of the strawberry mixture for the top layer of the cake.
Cheesecake:
14. In a stand mixer beat the cream cheese and sugar on medium-low speed until smooth.
15. Add the vanilla extract and the strawberry topping, except the ¾ cup you have reserved for the top layer.
16. In a separate bowl whip the heavy cream until medium peaks.
17. Fold the heavy whipped cream into the strawberry cheesecake batter.
18. Gently folding just until it is all combined.
19. Pour the cheesecake into the prepared pan.
20. Tap the pan gently on the counter to bring any air bubbles to the surface.
21. Let it sit, uncovered, in the refrigerator for about 2 hours or until it is set to the touch.
22. Once the cheesecake is set, pour the remaining ¾ cup strawberry topping over it.
23. If the topping has set up in the pot, gently heat it for a minute, just until it is pourable (or heat in microwave for 30 seconds).
24. Place the cheesecake back into the refrigerator and allow to set, uncovered, for another 30 minutes, or until the topping is set.
25. At this point it is ready to serve or you can cover the cheesecake with plastic and it can sit in the refrigerator for 24 hours.
26. Before unlocking the Springform Pan , run a knife around the edge of the cheesecake to loosen it.
27. Top with the fresh strawberries.

White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted

1. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.