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CR1S · Adapted

126 cooked it

Strawberry Cheesecake

Name: Strawberry Cheesecake
Cook time: 35 min
Total time: 35 min
Yield: 8 portions
Cuisine: American
Ingredients: 200 g graham cracker crumbs; 100 g butter; 50 g sugar; 500 g cream cheese; 200 ml heavy cream; 80 g powdered sugar; 5 ml vanilla extract; 400 g fresh strawberries; 100 g strawberry jam

American cuisine

Contains allergens

GlutenMilk

Auto-detected — always check product labels

CR1S halves the time

70 minCR1S: 35 min

⏱ 35 min👤 8 portions🔥 385 kcal★★★★★Medium

Energy / portion385 kcal · 1 611 kJ

PROTEIN

6г

FAT

26г

CARBS

32г

A creamy, no-bake strawberry cheesecake with a buttery graham cracker crust and fresh strawberry topping, prepared entirely in the AENO GastroLab CR1S.

vegetarian

Ingredients

graham cracker crumbs200 g

butter100 g

sugar50 g

cream cheese500 g

heavy cream200 ml

powdered sugar80 g

vanilla extract5 ml

fresh strawberries400 g

strawberry jam100 g

Steps

Prepare crust: combine melted butter with sugar and graham cracker crumbs in the bowl.

GastroLab:

Install knife. On touchscreen: select Manual → set temperature to null, Speed 8, Time 2 min → press knob to start. Blend until uniform crust texture forms.

⏱ 2 min💡 The mixture should resemble wet sand and hold together when pressed.

Transfer crust mixture to a 23 cm springform pan (or 8-inch). Press firmly into bottom and 2 cm up the sides. Set aside.

⏱ 3 min💡 Use the bottom of a measuring cup to pack the crust evenly. This ensures stability for the cheesecake layer.

Add cubed cream cheese to the empty bowl.

GastroLab:

Remove knife. Install butterfly whisk. On touchscreen: select Manual → set temperature to null, Speed 4, Time 3 min → press knob to start. Whip cream cheese until smooth and creamy.

⏱ 3 min💡 Room-temperature cream cheese beats more easily and incorporates air for a lighter texture.

Add powdered sugar and vanilla extract to the whipped cream cheese.

GastroLab:On touchscreen: tap Mode → select Manual → Speed 5, Time 2 min → press knob to start. Mix until smooth.

⏱ 2 min💡 Ensure no powdered sugar lumps remain before moving to the next step.

Pour cold heavy cream into the mixture and whip until stiff peaks form.

GastroLab:

On touchscreen: tap Speed field → adjust to Speed 4. On timer field → adjust to 4 min → press knob to start. Whip until cream reaches stiff-peak consistency.

⏱ 4 min💡 Watch the mixture carefully after 3 minutes—overwhipping can turn the cream grainy.

Spoon the cheesecake filling over the crust and smooth the top with a spatula.

⏱ 2 min💡 Work quickly and gently to avoid deflating the whipped cream. Refrigerate for at least 4 hours or overnight until set.

Warm strawberry jam in the bowl, then brush over the set cheesecake surface.

GastroLab:

Install knife. Add strawberry jam to bowl. On touchscreen: select Manual → set 50°C, Speed 1, Time 2 min → press knob to start. Warm gently until jam becomes pourable.

⏱ 2 min💡 Warming the jam makes it easier to spread and creates a glossy finish.

Arrange fresh strawberry halves on top of the cheesecake. Brush with the warmed jam glaze.

⏱ 3 min💡 Serve chilled. Keep refrigerated until serving. The cheesecake will keep for up to 3 days covered.

Chef's note: This no-bake cheesecake is fully prepared in the GastroLab CR1S without an oven. The butterfly whisk ensures a light, airy texture, and manual heating control keeps temperatures precise for the delicate filling. Serve cold with extra fresh strawberries and whipped cream on the side for an elegant presentation.

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