No-Bake Cheesecake

Ingredients

• 8 ounces store-bought graham crackers
• 6 tablespoons unsalted butter, melted
• 1 tablespoon powdered gelatin
• 1/4 cup cold water
• 16 ounces cream cheese, at room temperature
• 1 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 vanilla bean
• 2 cups cold heavy cream
• 1 pound fresh or frozen hulled and sliced strawberries
• 2/3 cups granulated white sugar
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 1 teaspoon balsamic vinegar, optional

Directions

1. Mist a 9-inch round springform pan with cooking spray. Snap the graham crackers into large chunks and add them to a food processor, then pulse until you have fine crumbs. Pour in the melted butter and process until the mixture begins to hold together. Tip the crumbs into the pan and press them firmly across the bottom into a thick crust with the underside of a glass.
2. Add the cold water to a microwave-safe bowl or glass measuring cup, then scatter the gelatin over it. Stir so everything is damp; the mixture should resemble applesauce. Let it sit for 5 minutes so the gelatin can soften. After that, microwave it for 20 to 30 seconds, until it has melted into a clear liquid, then let it cool.
3. Put the cream cheese in the bowl of a stand mixer, then sift the powdered sugar over it. Using the paddle attachment, mix on low speed until the sugar starts working into the cream cheese. Turn the speed up to medium and keep mixing until the sugar is fully blended and the cream cheese is fluffy, smooth, and frosting-like.
4. Scrape the bowl, then pour in the vanilla extract. Cut the vanilla bean open lengthwise and use the edge of a butter knife to scrape out the seeds. Add the seeds to the cheesecake mixture, saving the pod for another use. Mix for 15 seconds more, or until the extract and seeds are evenly worked in. Scrape the bowl and the beater again.
5. Change to the whisk attachment and pour in the cream. Start on low speed until the cream is mixed in, then increase to medium. Pause the mixer and scrape the sides and bottom of the bowl. Keep mixing, gradually moving up to high speed, until the mixture holds soft peaks that droop gently at the ends.
6. Turn the mixer down to medium and slowly stream the warm gelatin into the bowl. If the gelatin has cooled and begun to set, microwave it for 5 to 10 seconds to make it liquid again before mixing it into the filling. When all the gelatin has been added, raise the mixer back to high and beat until the mixture makes firm peaks that stand straight at the tips.
7. Scoop the filling over the graham cracker crust in the pan. Smooth the surface, cover with plastic wrap, and refrigerate for at least 1 hour or overnight, until firm.
8. For the optional strawberry sauce, combine the strawberries and sugar in a large pot. In a small bowl, mix the cornstarch with the cold water until smooth and milky, then pour it over the strawberries. Cook over medium high heat, stirring the whole time, for about 5 to 7 minutes, until the berries soften and the sauce thickens.
9. Take the pot off the heat and stir in the balsamic vinegar, if you are using it. Let the sauce cool to room temperature, then spoon it over the chilled cheesecake and put it back in the refrigerator for an additional 1 hour or overnight. Or, bring the sauce to the table and spoon it over each slice.
10. When you are ready to serve, slide an offset spatula or thin butterknife around the cake’s edge, then release and remove the outer ring. Keep the cheesecake on the pan base and move it to a serving platter or cake stand. Add any toppings you like, then slice and serve.