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No oven cream cheese cake with strawberry compote

Course Dessert
Cuisine American
Keyword creamcheese cake, homebaking, no oven, strawberry
Cook Time 2 hours
Author Jenna sokuri

Equipment

  • 1 6 inch springform pan

Ingredients

Cake shell

  • 190 g graham cookies
  • 95 g unsalted butter
  • 25 g white sugar
  • 4 g lemon zet about half of lemon

Cream cheese filling

  • 260 g cream cheese
  • 70 g sugar powder
  • 35 g greek yogurt
  • 6 g lemon juice
  • 3 g vanilla extract
  • 190 g heavy whipping cream must be cold

Strawberry & raspberry compote

  • 130 g frozen strawberries
  • 140 g frozen raspberries
  • 25 g white sugar A
  • 10 g white sugar B
  • 1 g pectin
  • 1 g lemon juice

Instructions

Making the crust

  • Place the biscuits in a plastic bag and crush them with a rolling pin until they become sandy.
  • Add sugar and mix lightly. Then, add unsalted butter and lemon zest, mixing well with a spatula.
  • Pour the mixture into a 6-inch circular springform pan
  • Firmly press the mixture down using a spatula or the bottom of a small cup to form the base.
  • Let it set in the freezr for 30 minutes.

Making the cream cheese filling

  • In a bowl, combine the cream cheese and sifted powdered sugar. Mix.
  • Use a hand mixer to blend until smooth and free of lumps.
  • Add the Greek yogurt, lemon juice, and vanilla extract. Mix well with a spatula.
  • Pass the mixture through a fine-mesh sieve to ensure a perfectly smooth texture, then set aside.
  • In a separate bowl, whip the heavy cream to 60-70% (soft peaks)—it should hold its shape slightly when you lift the whisk.
  • Gently fold the whipped cream into the cheese mixture in two. Pour the final filling into the prepared shell and refrigerate for at least 4 hours.

Making a strawberry raspberry compote

  • Combine the strawberries, raspberries, and white sugar A in a saucepan. Heat over medium heat.
  • Measure Sugar B and pectin together and mix it. Once it starts to boil, add the Sugar B and pectin mixture and continue to cook.
  • Let it simmer for about 3 minutes, then remove from heat and stir in the lemon juice. Allow it to cool in the refrigerator.

Putting together

  • Gently take out the cake from your pan and pour the compote over it.
  • Enjoy!