No-Bake Cheesecake with Freeze-Dried Fruit

Ingredients

• For the crust:
• 8 3/4 ounces graham cracker or Biscoff crumbs, store bought or homemade
• 2 1/2 ounces unsalted butter, melted but cool
• Kosher salt, to taste
• For the filling:
• 5 1/4 ounces sugar
• 2 1/2 ounces freeze-dried strawberries, such as Mother Earth or Karen's Naturals; for other fruits, see note
• 16 ounces plain, full-fat cream cheese, such as Philadelphia
• 1 1/2 ounces fresh juice from 1 lemon
• 1/4 teaspoon Chinese five-spice powder; for spicing other fruits
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 14 ounces heavy cream
• To Serve:
• 12 ounces fresh fruit, washed and dried

Directions

1. For the Crust: Add the cookie crumbs and melted butter to a small bowl and mix them together, then season with a pinch of salt to taste. Scatter the mixture into a 9-inch tart pan or pie plate and spread it out evenly. Use the flat bottom of a drinking glass or measuring cup to press it down firmly; as you press, the crumbs will work their way up the sides. Continue packing until the crust is tight and even over the base and sides of the pan. Chill until you need it, or wrap it in plastic and make it a day or two ahead.
2. For the Filling: In a food processor, blitz the sugar with the freeze-dried fruit until the mixture is fine and powdery, about 1 minute.
3. Put the cream cheese, strawberry-sugar mixture, lemon juice, five-spice powder and salt in the bowl of a stand mixer with the paddle attached. Beat on low until it comes together as a thick paste, then turn the mixer to medium and continue until the mixture is smooth and softened. Stop and scrape down both the bowl and the paddle with a flexible spatula, then change to the whisk attachment. Pour in the cream, mix on low just to bring everything together, then raise the speed to high and whip until the filling holds stiff peaks, 3 to 5 minutes depending on the strength of your mixer.
4. Transfer the filling to the prepared crust and smooth it into an even layer, using the back of a spoon to make swoops and swirls on top. Cover with plastic and refrigerate until the filling is cold and set, about 6 hours, or until it reaches an internal temperature of 40 degrees F.
5. To Serve: Arrange the fresh fruit over the cheesecake and slice it into wedges with a hot chef’s knife, rinsing the knife under hot running water after each cut. Gently work a pie server beneath the crust, all the way to the point of the slice, before lifting it out; the first piece is the trickiest and may be a little messy. Wrapped in plastic, leftovers can be refrigerated for up to one week.