Free Issue! Try Saltscapes Magazine before you buy. Download Now

By chef Jordan Dennis

 

In PEI, agriculture is a huge part of our communities, and in early summer nothing gets us Islanders quite as excited as the first harvest of fresh, PEI strawberries.

For me, this excitement started at a very young age when I would visit my grandparents in western PEI. Regardless of what we had as a main course, I always made sure to leave room for my grandmother’s dessert…strawberry shortcake.

It was no surprise that, a few years later, the first job I ever had was picking strawberries at a farm just east of Charlottetown. The work wasn’t easy and the days started early, but the ability to pop a juicy, ripe strawberry in my mouth as I worked was a delicious reminder that it was all very much worth it.

As a chef now, every year when I see folks taking home fresh PEI strawberries to make jams, jellies, or that beloved strawberry shortcake, I’m reminded of those early mornings spent bent over in search of that beautifully red, perfectly ripe strawberry that may just be hiding underneath a few leaves.

This extremely simple, very delicious, and gluten-free friendly cheesecake recipe is perfect for serving at a family gathering or entertaining at home with friends.

 

 

No Bake Strawberry Lemon Cheesecake (Gluten Free)

 

Makes 8-10 servings

 

1 bag  “WOW Lemon Burst” cookies (GF)

2 tbsp butter, melted

2 cups fresh strawberries, sliced

2 cups cream cheese, room temperature

¼ cup brown sugar

2 tsp    fresh mint, minced

1 tsp    vanilla

½ tsp  cinnamon

 

In a food processor, blitz the Lemon Burst cookies with 2 tbsp of melted butter. Once this has combined and looks crumbly, evenly spread this mixture on the bottom of a parchment lined 9" springform pan. You can use a small offset spatula to evenly press down the crust mixture around the bottom of the pan.

Next, using either a blender or food processor, combine remaining ingredients until smooth and evenly mixed.

Slowly pour the strawberry filling over the cookie crust. Use a rubber spatula to make sure it is even and nicely level all the way around. Feel free to garnish with a sprinkle of lemon zest before chilling. Let this chill for 2 hours in the fridge, and you have a delicious and easy no-bake cheesecake. The only challenge will be to not dive in before it is ready!

 

 

 

Intro Image

Caption:  Chef Jordan Dennis, Sobeys West Royalty, PEI

 

 

Header Image:

Photo Credit: Bigstock/dolphy

Other Stories You May Enjoy

2017 Recipe Contest - 1st Place Winner - Omelet

Like many people who grew up in a rural community, Linda and her five siblings were raised on food that was grown or hunted; her mom made all the bread for the family and it found its way into...

Eat a Hearty, Healthy Breakfast

If you are among the individuals who skip breakfast in the morning you may be doing more harm than you think. There is a reason why breakfast is the most important meal of the day. Its name...

Truckin' to Yarmouth

Painted bright red and white, Yarmouth’s Red Shed food truck is hard to miss. Located dockside at 81 Water St., it features standard but delicious food-truck fare like burgers, fish and chips, and...