I have made a lot of cheesecakes in a regular round pan, but this upside-down version is much more fun to bring to the table. From the outside, it looks like a dome covered in lemon cookie crumbs. The strawberry center stays hidden until you cut the first slice.
Despite the unusual shape, you do not need a special mold. A regular mixing bowl lined with plastic wrap does the job. The bowl is coated with cookie crumbs, filled with no-bake cheesecake and strawberry preserves, then turned onto a plate after chilling.
I like to prepare this cheesecake the night before so it has plenty of time to set. The next day, I only need to add fresh strawberries and mint on top. It is a nice dessert for spring and summer gatherings, especially if you are tired of serving the same cheesecake every time.
Upside-Down Strawberry Cheesecake Recipe
Prep Time: 30 minutes
Chilling Time: 6 hours
Servings: 10
Ingredients
For the cookie shell
- 3 cups finely crushed lemon sandwich cookies
- 5 tbsp unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1½ cups cold heavy whipping cream
- 1 packet unflavored gelatin, about 2¼ tsp
- ¼ cup cold water
For the strawberry center
- ¾ cup strawberry preserves or thick strawberry sauce
For decorating
- Fresh strawberries
- Fresh mint leaves
- Crushed lemon cookies
Instructions
- Line a round 7 or 8-inch mixing bowl with plastic wrap. Leave enough plastic hanging over the sides to cover the cheesecake later.
- Mix the crushed lemon cookies with the melted butter until the crumbs are evenly moistened.
- Press about two-thirds of the cookie mixture firmly over the bottom and sides of the lined bowl. Refrigerate while preparing the filling.
- Sprinkle the gelatin over the cold water and let it stand for 5 minutes. Microwave it for about 10 seconds, or warm it gently until completely dissolved. Set it aside to cool slightly.
- Beat the cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Slowly beat the dissolved gelatin into the cream cheese mixture.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold the whipped cream gently into the cream cheese mixture.
- Spoon half of the cheesecake filling into the cookie-lined bowl. Spread it up the sides slightly to form a shallow well in the center.
- Spoon the strawberry preserves into the well, keeping them away from the edge of the bowl.
- Cover the strawberry layer with the remaining cheesecake filling and smooth the top.
- Sprinkle the reserved cookie crumbs over the filling and press them down gently to form the base.
- Fold the plastic wrap over the cheesecake. Refrigerate for at least 6 hours, or overnight.
- Open the plastic wrap and place a serving plate upside down over the bowl. Turn both over together, then carefully lift away the bowl and remove the plastic.
- Decorate with fresh strawberries, mint leaves, and extra cookie crumbs before slicing.
Tips
- Use thick strawberry preserves so the center does not run into the cheesecake filling.
- Press the cookie crumbs firmly against the bowl to help the dessert hold its dome shape.
- Let the dissolved gelatin cool slightly before adding it to the cream cheese, but do not let it set.
- Keep the cheesecake refrigerated until you are ready to serve it.
- For cleaner slices, use a sharp knife and wipe it between cuts.