Yield : 19 inch cake
For the crust
1 1/2 cups (225 g) gluten free crunchy cookie crumbs
6 tablespoons (84 g) unsalted butter, melted
For the cheesecake filling
1 pound (16 ounces) frozen strawberries (or hulled fresh strawberries)
1/4 cup (2 fluid ounces) lukewarm water
1/2 cup (100 g) granulated sugar
1/4 teaspoon kosher salt
1 tablespoon (8 g) unflavored powdered gelatin*
1 cup (8 fluid ounces) heavy whipping cream, chilled
2 8-ounce packages (1 pound total) cream cheese, at room temperature
1/2 cup (58 g) confectioners’ sugar
Sliced fresh strawberries, for decorating (optional)
Make the crust
- In a large bowl, mix the cookie crumbs and melted butter until well-combined.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan or deep-dish pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).
- Visit No Bake Strawberry Cheesecake Recipe @ glutenfreeonashoestring.com for full instructions.