9 full-sheet graham crackers (or 1 1/4 cups cups graham cracker crumbs)
1/4 cup brown sugar
6 tablespoons butter, melted
1/4 cup water
1 tablespoon unflavored gelatin
16 fl. oz. cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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1/2 cup strawberry puree*
1 1/2 cups cold heavy whipping cream
4 teaspoons water
1 teaspoon unflavored gelatin
1 cup cold heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
Sliced strawberries
Spray the bottom of a 9-inch springform pan with non-stick cooking spray. Set aside.
Break the graham crackers into pieces and place them into a food processor. Process the graham crackers until you have fine crumbs. Scoop the graham cracker crumbs into a large mixing bowl, add the brown sugar and melted butter and mix until fully combined. Scoop the graham cracker mixture into the prepared springform pan and firmly press it down into one even layer. Transfer to the refrigerator.
Add 1/4 cup water to a microwave safe bowl and sprinkle 1 tablespoon unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will take just a few seconds. Set aside to cool.
Add the cream cheese to a large mixing bowl; using an electric mixer beat the cream cheese until smooth. Add in the powdered sugar and mix together until well combined. Slowly add in the gelatin mixture to the cream cheese mixture and mix until fully combined.
Separate the cream cheese mixture evenly between two large mixing bowls. Add 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste to one of the mixing bowls and mix until well combined. Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the strawberry puree to the other half of the cream cheese mixture and mix until well combined. Set both aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, whip the heavy whipping cream until soft peaks form. Scoop half of the whipped cream into the vanilla bean cream cheese mixture and gently fold it in until well combined. Scoop the remaining half of the whipped cream into the strawberry cream cheese mixture and gently fold it in until well combined.
Remove the crust from the refrigerator. Scoop the vanilla bean cheesecake mixture on top of the crust and spread it into one even layer. Next, scoop the strawberry cheesecake mixture on top of the vanilla bean layer and spread it around into one even layer, making sure to smooth out the top. Transfer the no-bake cheesecake to the refrigerator for at least 4 hours, or overnight, to firm up.
Add 4 teaspoons water to a microwave safe bowl and sprinkle 1 teaspoon unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Set aside to cool.
Add the heavy whipping cream, powdered sugar, and Nielsen-Massey Pure Vanilla Bean Paste to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until it starts to thicken, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Pipe the whipped cream on top of the no-bake cheesecake as desired. If adding the sliced strawberries on top, add them just before serving the cheesecake. Serve and enjoy!
To make the strawberry puree: Add one heaping cup of sliced strawberries to a blender or food processor. Blend or process the strawberries until smooth. Measure out 1/2 cup of the strawberry puree to use in the strawberry layer.
Recipe by Live Well Bake Often
9 full-sheet graham crackers (or 90 g cups graham cracker crumbs)
50 g brown sugar
6 tablespoons butter, melted
60 ml water
1 tablespoon unflavored gelatin
470 ml cream cheese, softened to room temperature
150 g powdered sugar
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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75 g strawberry puree*
350 ml cold heavy whipping cream
4 teaspoons water
1 teaspoon unflavored gelatin
240 ml cold heavy whipping cream
25 g powdered sugar
1/2 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
Sliced strawberries
Spray the bottom of a 23-centimeter springform pan with non-stick cooking spray. Set aside.
Break the graham crackers into pieces and place them into a food processor. Process the graham crackers until you have fine crumbs. Scoop the graham cracker crumbs into a large mixing bowl, add the brown sugar and melted butter and mix until fully combined. Scoop the graham cracker mixture into the prepared springform pan and firmly press it down into one even layer. Transfer to the refrigerator.
Add 60 ml water to a microwave safe bowl and sprinkle 1 tablespoon unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will take just a few seconds. Set aside to cool.
Add the cream cheese to a large mixing bowl; using an electric mixer beat the cream cheese until smooth. Add in the powdered sugar and mix together until well combined. Slowly add in the gelatin mixture to the cream cheese mixture and mix until fully combined.
Separate the cream cheese mixture evenly between two large mixing bowls. Add 1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste to one of the mixing bowls and mix until well combined. Add 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and the strawberry puree to the other half of the cream cheese mixture and mix until well combined. Set both aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, whip the heavy whipping cream until soft peaks form. Scoop half of the whipped cream into the vanilla bean cream cheese mixture and gently fold it in until well combined. Scoop the remaining half of the whipped cream into the strawberry cream cheese mixture and gently fold it in until well combined.
Remove the crust from the refrigerator. Scoop the vanilla bean cheesecake mixture on top of the crust and spread it into one even layer. Next, scoop the strawberry cheesecake mixture on top of the vanilla bean layer and spread it around into one even layer, making sure to smooth out the top. Transfer the no-bake cheesecake to the refrigerator for at least 4 hours, or overnight, to firm up.
Add 4 teaspoons water to a microwave safe bowl and sprinkle 1 teaspoon unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Set aside to cool.
Add the heavy whipping cream, powdered sugar, and Nielsen-Massey Pure Vanilla Bean Paste to the bowl of a stand mixer fitted with the whisk attachment. Whip the mixture until it starts to thicken, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Pipe the whipped cream on top of the no-bake cheesecake as desired. If adding the sliced strawberries on top, add them just before serving the cheesecake. Serve and enjoy!
To make the strawberry puree: Add one heaping cup of sliced strawberries to a blender or food processor. Blend or process the strawberries until smooth. Measure out 75 g of the strawberry puree to use in the strawberry layer.
Recipe by Live Well Bake Often
Madagascar Bourbon Pure Vanilla Extract
Pure Vanilla Bean Paste
