No-Bake Cheesecake With Freeze-Dried Fruit Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
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, see note
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
Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed .
In the bowl of a food processor, grind sugar and freeze-dried fruit until powdery and fine, about 1 minute. Combine the cream cheese, strawberry-sugar, lemon juice, five-spice powder, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed and beat until soft and smooth. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment. Add the cream, mix on low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of the mixer. Scrape into the prepared crust and spread into an even layer, using the back of a spoon to sculpt the filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours, or to an internal temperature of 40 degrees F.
Top with fresh fruit and cut into wedges with a hot chef’s knife . Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge . Wrapped in plastic, leftovers can be refrigerated keep up to one week.