- 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
The highlight of this cheesecake is the refreshing topping of sweet strawberry jam, which is gently spread over the top of the cream. The vibrant colour of the strawberries and the intense flavour of the jam add to the cake''s attractive appearance.What makes this dessert particularly appealing is the fact that it is prepared without baking, which makes the preparation process quicker and easier.
Strawberry jam cheesecake without baking is completely customisable, as the amount and thickness of the topping can be adjusted to your liking, creating the perfect balance between sweetness and creaminess.Read the recipe for Strawberry jam cheesecake without baking.
Refrigeration time is not included in the preparation.
Crumble the biscuits into crumbs (easiest in a food processor or bag, where they can be crushed with a rolling pin).
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.
Place in the fridge while you work on the cream layer.
In a large bowl, whisk the cream cheese, sugar and BAM Bourbon vanilla paste until smooth.
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.
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.
Pour the cooled strawberry jam over the cream layer in the cake. Spread the jam evenly over the top.
Wash fresh strawberries, remove the stems and cut them into small pieces or leave them whole.
Once the strawberry jam cheesecake is completely cooled and set, garnish with fresh strawberries, carefully remove from the cake tin and serve.