Recipes Desserts Cake Cheesecakes No-Bake White Chocolate Cheesecake with Strawberries Be the first to rate & review! In his version of no-bake cheesecake, baker and cookbook author Kamran Siddiqi beats melted white chocolate and citrus zest into the creamy filling for a deep, decadent flavor. Slideshow: More Make-Ahead Desserts By Kamran Siddiqi Kamran Siddiqi F&W Digital Food Awards Winner Website Sophisticated Gourmet Profile Blogger and burgeoning Instagram star Kamran Siddiqi relies only on natural light for his pictures, a technique he learned in middle school. His blog showcases step-by-step instructions for dishes that any level of cook can prepare at home, with affordable ingredients and very little special equipment. The college student, now based in New Jersey, is also working on a forthcoming cookbook, Hand Made, which will feature baking recipes like his one-bowl chocolate cupcakes. Food & Wine's Editorial Guidelines Updated on June 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kamran Siddiqi Active Time: 45 mins Total Time: 4 hrs Yield: 1 9-inch cake Ingredients CRUST 1 1/2 cups graham cracker crumbs (7 ounces) 1 stick unsalted butter, melted 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract Pinch of fine sea salt FILLING 7 ounces white chocolate, finely chopped 1 pound cream cheese, at room temperature 1 cup confectioners’ sugar 1 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated orange zest 1/4 teaspoon finely grated lemon zest 1 cup heavy cream 3 tablespoons strawberry jam mixed with 1 teaspoon hot water Quartered strawberries, for garnish Directions Make the crust In a medium bowl, mix the graham cracker crumbs with the butter, sugar, vanilla and salt until evenly moistened. Press the crumbs over the bottom of a 9-inch round springform pan. Freeze until firm, about 20 minutes. Meanwhile, make the filling In a microwave-safe bowl, microwave the white chocolate on high power in 10-second intervals until just melted. Let cool slightly. In a stand mixer fitted with the paddle, beat the cream cheese with the confectioners’ sugar, vanilla bean paste and orange and lemon zests until smooth. Gradually beat in the white chocolate. Scrape the mixture into a large bowl. Wipe out the bowl of the stand mixer and add the cream to it. Attach the whisk and beat the cream at high speed until firm peaks form. Stir one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until no streaks remain. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate for at least 3 hours or overnight. Unmold the cheesecake. Top with the strawberry jam and garnish with quartered strawberries. Cut the cake into wedges and serve. Make Ahead The cheesecake can be refrigerated for up to 3 days. Top with the jam and strawberries before serving. Rate it Print