Crunch Strawberry Cheesecake

Hey guys,

I hope you are all doing well. This is a very quick and easy recipe to follow giving you a way to enjoy your crunch.

How about combining a favourite dessert with a favourite snack?

This is an easy no bake cheesecake recipe, but before we get into it, a quick tip for you is to make sure your soft cheese, mascarpone and double cream are all at room temperature before you start. OK, let’s jump right into it.

Equipment

9 inch springform cake pan

Food processor

Stand mixer (Your hands or a hand held mixer will do just fine too!)

Ingredients:

The cheesecake base

320g vanilla crunch (Or your favourite crunch flavour)

Cheesecake Filling 

100g butter 

284ml double cream

250g Mascarpone

250g Soft Cheese

1 tsp Vanilla extract

4 gelatine sheets 

2tbsp of water 

170g icing sugar

Strawberry Sauce 

190 g strawberries

50g granulated sugar 

1tsp of cornflour

3 tbsp of water

Method:

The Cheesecake base

1. Prepare the cake tin by greasing it with some olive oil spray

2. Place the butter in a pan and melt the butter on low heat

3. Blitz the crunch in a food processor till the Crunch is fine in texture

4. Pour the melted butter into the crumbs of crunch and place in the baking tin. Use the bottom of a glass or mug to press the crunch to lay it evenly in the tin and set aside in the fridge to firm up

The Crunch Cheesecake Base

The Cheesecake filling

1. Before working on the filling, place the gelatine sheets in a bowl and allow them to soak then set it aside 

2. Place the soft cheese in the mixing bowl and sieve in the icing sugar and mix for 2 minutes on a low speed until it creams up

3. Add the mascarpone cheese and increase the speed to medium for a few more minutes to ensure that the cream and sugar are well combined

4. Add the vanilla extract and the cream and continue to mix on medium speed for 3 - 5 more minutes

5. Heat up the gelatin in a pot and allow to cool for a minute. Then stir in the warm melted gelatin into the cream mixture and mix for 1 more minute on medium speed

6. Pour the mixture into the cake tin and set aside in the fridge to set from 4-5 hours 

Sauce 

1. Chop up the strawberries and place in a pan on a hob on low heat

2. Add the sugar and 1tbsp of water into the pan and bring to the boil

3. Mix the cornflour and the rest of the water in a bowl, and add to the pan and continue to mix until you have a sauce consistency.

4. Allow to the sauce to cool down completely before add to the top of the cheese cake.

The finished product

And that’s it guys. Simple right? Let me know what you think and of course post your pictures on social media and tag using the hashtag #yojoscrunch.

Happy baking!

Lots of love,

Y xx