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Gluten free
Ingredients:
- 200 g butter biscuits
- 100 g melted butter
- 500 g cream cheese
- 250 ml whipped sweet cream
- 100 g sugar
- 1 teaspoon BAM vanilla paste
- 150 g strawberry jam
- a handful of fresh strawberries
No-bake strawberry jam cheesecake
-
Preparation time:
1 h -
Difficulty:
-
Number of ingredients:
8
Instructions:
1. Step
Crumble the biscuits into crumbs (easiest in a food processor or bag, where they can be crushed with a rolling pin).
2. Step
Melt the butter and mix it with the biscuit crumbs to make an even mixture. Spread the mixture evenly over the bottom of a greased removable bottom cake tin (approx. 23 cm in diameter) and press down lightly.
3. Step
Place in the fridge while you work on the cream layer.
1. Step
In a large bowl, whisk the cream cheese, sugar and BAM Bourbon vanilla paste until smooth.
2. Step
In another bowl, whip the sweet cream until soft peaks form. Gently fold the whipped cream into the cream cheese until the ingredients are combined.
3. Step
Pour the cream layer over the prepared base and flatten it with a spatula. Place back in the fridge and leave to set. Refrigerate for at least 4 hours or even overnight.
1. Step
Pour the cooled strawberry jam over the cream layer in the cake. Spread the jam evenly over the top.
2. Step
Wash fresh strawberries, remove the stems and cut them into small pieces or leave them whole.
3. Step
Once the strawberry jam cheesecake is completely cooled and set, garnish with fresh strawberries, carefully remove from the cake tin and serve.
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