No-Bake Strawberry Brain Cheesecake

Ingredients:

Graham cracker crust

• 1 package whole grain graham crackers (9 whole crackers)
• 1/3 cup brown sugar
• 0.5 tsp ground cinnamon
• A pinch of fine salt
• 110 g butter, melted

Cheesecake

• 2 tbsp + 1.5 tsp unflavored powdered gelatin (from 2.5 7g packets)
• 450 g cream cheese, room temperature
• 3/4 cup granulated sugar
• 0.5 tsp vanilla extract
• A pinch of fine salt
• Juice of half a lemon
• 2 cups heavy cream
• Bright red food coloring, gel, for tinting cheesecake
• Special equipment: plastic brain-shaped jelly mold measuring 24 x 21 x 10 cm (makes 7 cups)
• Cooking spray for greasing the pan

Strawberry sauce

• 450 g strawberries, hulled and halved lengthwise
• 3/4 cup granulated sugar
• Juice of half a lemon

Preparation:

1. Graham cracker crustIn a food processor, combine the graham crackers, brown sugar, cinnamon, and salt and process until crumbly. Drizzle with butter and pulse until the mixture resembles wet sand. Transfer the mixture to a bowl and wipe out the bowl.
2. Mix gelatin with 1/3 cup warm water and soak for about 5 minutes.
3. CheesecakeIn a food processor, beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Then add the granulated sugar, vanilla, salt, lemon juice, and softened gelatin. Blend until smooth. With the processor running, add the heavy cream and enough food coloring to tint the mixture light pink. Mix everything together.
4. Strawberry syrupIn a medium saucepan, combine the strawberries, sugar, lemon juice, and 1/4 cup water and bring to a boil over medium heat. Cook until the berries are very soft but still hold their shape. Strain the syrup, transfer the berries to a small bowl, and refrigerate.
5. Return the clear syrup to the pan and continue cooking until thickened, about 10 minutes. Refrigerate the syrup until ready to use.
6. Generously spray a plastic brain-shaped jelly mold with cooking spray. Spoon half the curd mixture into the mold, stirring it to fill all sides. Freeze for 5 minutes to allow the mixture to set. Using the back of a spoon, spread the curd mixture up the sides of the mold to create a 1/2-inch-thick coating. Freeze for 10 minutes.
7. Place the strawberries in the center of the pan. Drizzle with 1 tablespoon of strawberry syrup. Spread the remaining curd mixture evenly over the berries, pressing it into the pan to fill all the cavities. Top with crushed graham crackers and press firmly into the pan to form a sturdy crust. Freeze the cheesecake until the sides are very firm and almost frozen, about 2 hours. Refrigerate the cheesecake 2 hours before serving.
8. Remove the cheesecake from the pan.First, gently place the pan briefly in a bowl of hot water, then run a small offset spatula around the edge of the pan to loosen the cheesecake from the sides. Invert onto a plate and poke small holes in the pan with a knife to release the cheesecake. Carefully remove the pan. Drizzle the remaining strawberry syrup over the brains.