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Posted on 03/10/2021.
I have a very picky cheesecake eater in my household, so it's always a tricky thing to bake. He doesn't like cheesecakes with the taste and smell of cream cheese, which we all know that most recipes contain a lot of. I mean, a lot. My solution to this problem is to reduce the amount of cream cheese and add one of the best dairy products ever, crème fraîche. I am happy to announce that this recipe expected his weird expectations and more. My version of this no-bake cheesecake is creamy and silky smooth, and it does not taste or smell like cream cheese. It also has a brown butter graham cracker base, and very subtle basil-infused strawberry sauce. What not to love!
Makes 6
Ingredients
For the brown butter graham cracker base
35 gr butter, unsalted
50 gr graham crackers
Pinch of salt
For the filling
100 gr cream cheese
45 gr sugar
85 gr crème fraîche
1/2 tsp vanilla extract or paste
Pinch of salt
125 ml whipped cream
30 gr powdered sugar
For the strawberry basil sauce
200 gr strawberries, fresh or frozen
25 gr sugar
10-15 leaves of basil
Pinch of salt
Instructions
1. For the base, in a small saucepan, melt the butter with medium heat until small brown spots appear at the bottom of the pan. Transfer the brown butter into a medium-sized bowl.
2. Place the graham crackers in a resealable bag, and crush them with a rolling bin until they resemble sand. Transfer graham cracker crumbs into the bowl with brown butter, add a pinch of salt, combine to mix. Transfer the base mixture into small silicone molds or cupcake tins, and firmly press them to form a solid base. Transfer them to the freezer to set.
3. For the filling, in a large bowl (or stand mixer bowl), beat cream cheese and sugar with a hand or stand mixer at high speed for 3-4 minutes, or until it becomes fluffy and pale in color. Add crème fraîche, vanilla, and a pinch of salt. Beat to combine and set aside.
4. Beat the whipped cream in a large bowl until medium peaks. Add powdered sugar and continue to beat until soft peaks. Gently fold whipped cream into the cream cheese filling. Fill the molds or cupcake tins with the filling and leave them to set in the freezer for 4 hours.
5. For the strawberry basil sauce, in a medium saucepan, bring strawberries, sugar, basil leaves, and a pinch of salt to simmer with medium heat for 10 minutes. Take out the basil leaves. Blend the sauce with an immersion blender, and sieve the seeds. Transfer to a container and store in the fridge.
6. At the end of the 4 hours of freezer rest, transfer the cheesecakes into the fridge and leave them overnight.
7. Take cheesecakes out of their molds/tins, top with strawberry sauce, and enjoy!
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