Hello, I am Laura. Today, I will show you a way to prepare no-bake cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
No-Bake Cheesecake Recipe
No-Bake Cheesecake is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. No-Bake Cheesecake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have no-bake cheesecake using 12 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make No-Bake Cheesecake:
- Take Crust base
- Make ready 110 g (1 cup) graham cracker or digestive biscuit
- Get 60 g (1/4 cup) unsalted butter, melted
- Make ready 36 g (3 tbsp) brown sugar, optional
- Get Cheesecake
- Make ready 35 g (2 tbsp+1 tsp) water
- Get 4 g (1 1/4 tsp) gelatin powder
- Take 150 g (5.3 oz) cream cheese, room temperature
- Get 50 g (1/4 cup) granulated sugar
- Get 10 g (2 tsp) lemon juice, optional
- Make ready 60 g (1/4 cup) plain yogurt
- Take 150 g (1/2 cup+2 tbsp) whipping cream
Instructions to make No-Bake Cheesecake:
- Youtu.be/xpxJWbWrqwM
- Crust base: Crush the biscuit into fine crumbs using a food processor. Or seal them in a Ziploc plastic bag and roll them with a rolling pin. Transfer to a bowl. Combine well with butter and sugar (if using).
- Transfer 1/3 of the mixture into a 15 cm cake mold. Spread evenly before using the bottom of a glass to press the mixture onto the base. Pack it down as much as possible.
- With the glass sitting on the crust center, spread the remaining crumbs around the cake perimeter. Move the glass to pack the surrounding crumbs as even and tight. Refrigerate while you prepare the filling.
- Cheesecake: Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.
- In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yoghurt. Mix until the mixture becomes really smooth.
- In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will speed up the whipping process.
- Fold the whipped cream into cheese mixture.
- Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Combine well with the cheese mixture.
- Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.
- Cover and refrigerate for at least 6 hours or best overnight. The cake will set better when chilled longer. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!
So that’s going to wrap this up for this distinctive dish no-bake cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
