CK's Kitchen: No-bake strawberry cheesecake no hassle for dessert

The photo of this no-bake strawberry cheesecake stopped my mouse scrolling in its tracks. It was absolute perfection! The lovely contrast of creamy white cheesecake with vibrant strawberries and unexpected garnish of mint. I honestly didn't care what it tasted like because it was art in a rectangle baking pan that would never have to hit the oven for this amazing creation. It would be the starring dessert for our Easter dinner and it was ready for the role. Found on one of my new favorite food blogs, the recipe writer suggests an 8-by-11 pan but since it's not a size I have in my kitchen — or have honestly ever needed — I went with the highly suitable and oft-used 9-by-13. Processor, please! My ex got the food processor in the divorce but I broke out my Vitamix to whip up this dreamy summer dessert, even though it was spring — I'm a rebel, what can I say?! I highly, highly recommend using a food processor or Vitamix for this because I tried to mix it in the stand mixer at first and it was a lumpy train wreck, even though my cream cheese was room temperature as suggested. So please, do yourself a favor and skip that messy step and employ the kitchen power tools. Everything, from the crust, to the filling, to the strawberry sauce, comes together in the processor, in a matter of seconds. The only other step is to briefly cook the berries on the stove. Dessert to go I couldn't wait to show off my gorgeous cheesecake to my fellow baking sisters and family at large. Who doesn't want to shine on a holiday or at a family get-together? Well, this is the way to do it, my friends! After the "oohs and aahs," my cheesecake was scooped onto more plates than any other dessert and many took some home — a sure sign of a hit. The graham cracker crumb crust swirls into each bite of the cheesecake, which is fluffy and silky smooth with a zip of lemon tanginess. The delicious strawberry sauce is the proverbial "icing on the cake." Make this no-bake strawberry cheesecake for your next special event; you won't regret it! Contact Chrissy Kadleck at ckadleck@sbcglobal.net. No-bake strawberry cheesecake Crust: 18 whole graham crackers (two sleeves) 1/4 cup granulated sugar 1/4 tsp salt 6 tablespoons unsalted butter, melted Cheesecake: 16 ounces cream cheese 1 cup ricotta cheese, whole or part skim 1 cup confectioner's sugar 4 Tbsp fresh lemon juice 1/2 cup heavy cream Toppings: 1 pint strawberries 1/4 cup granulated sugar 1/2 tsp cornstarch, dissolved in 1 teaspoon water Mint leaves for garnish, optional 1. Add the crackers to a food processor, breaking them up as you add them. Add the sugar and salt. Pulse/process until they're finely ground. You can do this by hand with a large baggie and a rolling pin if you like, but they get more evenly ground in the processor. 2. Toss the crumbs with the melted butter until they're evenly coated. 3. Put a generous layer of crumbs in the bottom of your dish. DO NOT pack them down, just leave them as is. Note: This makes about 3 cups of crumbs, and you will not need all of them if you use an 8x11 dish. Reserve any extra for topping individual servings. Chill the crust while you make the filling. 4. Wipe out the food processor and add the cream cheese, ricotta, sugar and lemon juice. Process until everything is smooth. Scrape down the sides as necessary. While the machine is going, drizzle in the cream. 5. Dollop the filling across the surface of the crumbs and then gently spread out evenly, trying not to disturb the layer of crumbs. Get the surface as flat and even as you can, using an offset spatula if you have one. Chill the cheesecake for at least a couple of hours, or overnight. 6. Meanwhile, make the topping. Divide the berries in half. Hull and finely chop one half and add to a saucepan with the sugar. Cook on medium heat until the berries release their juice and soften; this will take several minutes. Add the cornstarch slurry and stir until the sauce thickens; this should happen instantly. Cook for a minute more, stirring constantly. Chill the sauce before using. 7. When ready to serve, top the cheesecake with the sauce, leaving some white areas around the edges. Top with the fresh berries, halved, sliced, or quartered, and a scattering of mint leaves, if using. 8. Use a big spoon to serve into small bowls or cups. Be sure to keep the cheesecake chilled right up until you serve it for best flavor and texture. Keep any leftovers covered in the refrigerator. Source: theviewfromthegreatisland.com