No Bake Strawberry Cheesecake – Bruno Albouze

By Bruno Albouze · 360 min

Ingredients

Instructions

1. Soak the gelatin (200 bloom) in cold water for about 10 minutes, drain and set aside. Heat the strawberry juice to 158°F/70°C, stir in the softened gelatin and set aside.
2. Warm the fruit with half the sugar and the lemon juice. Mix the other half of the sugar with the agar-agar. Blend the fruit to a puree, add the sugar-agar mixture, boil for 2 minutes, then cool and chill overnight.
3. Blend the chilled strawberry jelly until smooth. Keep it in a piping bag in the fridge for up to a week.
4. For the ganache montée, soak the gelatin in cold water, then drain. Boil 200 g heavy cream and pour it over the white chocolate. Leave for 2 minutes, blend with an immersion blender, add the softened gelatin and mix. Add the remaining 100 g cold cream, blend well and refrigerate overnight.
5. Melt the butter, honey and corn syrup together without boiling. In a food processor, crush the hazelnuts and pistachios, then add the oats, chia, sesame seeds, salt and butter mixture. Pulse until it just holds together without overworking.
6. Place a cake ring on a parchment-lined tray. Press the granola mixture firmly and evenly into the ring using the base of a glass or an offset spatula. Bake with the ring at 330°F/160°C (fan oven) for 15 minutes, then cool completely.
7. Whip the chilled ganache montée to medium-soft peaks in a stand mixer with the whisk, then set aside in another bowl. In the mixer bowl, beat the room-temperature cream cheese with the salt, sugar, lemon juice and zest with the paddle until smooth and lump-free. Fold in the whipped ganache on medium speed until homogeneous.
8. Pipe two thick, even ropes of cream cheese filling along the inside edge of the ring. Spread them up against the ring to form a smooth, gap-free layer, then fill the ring two-thirds full.
9. Dot the filling with balls of soft strawberry jelly, then cover with the remaining cheesecake filling and smooth the top with an offset spatula. Freeze overnight or for up to 3 months.
10. Warm the outside of the ring with a hair dryer for 10–20 seconds, lift the ring slightly and slide 3 bamboo skewers under the cake. Return to the freezer.
11. Warm the glaze to 95°F/35°C, pour it over the cake and freeze to set.
12. Warm the ring and remove it. Refrigerate the cake overnight to thaw.
13. Pipe 12 soft strawberry jelly dots. Brush each strawberry lightly with the warm glaze, then finish with lime zest. Cut into 12 portions.

Summarized from Bruno Albouze's video. Watch it for the details.

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LemonCreamHeavy creamCream cheeseAlmondPistachioOatsStrawberry