Hi, I am Elise. Today, I’m gonna show you how to make no-bake cheesecake recipe. Never skip 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 little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
No-Bake Cheesecake Recipe
No-Bake Cheesecake is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. No-Bake Cheesecake is something which I have loved my entire life.
To bewith this particular recipe, we must first prepare a few ingredients. You can have no-bake cheesecake using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make No-Bake Cheesecake:
- Take Crust base
- Make ready 110 g (1 cup) graham cracker or digestive biscuit
- Prepare 60 g (1/4 cup) unsalted butter, melted
- Make ready 36 g (3 tbsp) brown sugar, optional
- Make ready Cheesecake
- Get 35 g (2 tbsp+1 tsp) water
- Make ready 4 g (1 1/4 tsp) gelatin powder
- Get 150 g (5.3 oz) cream cheese, room temperature
- Get 50 g (1/4 cup) granulated sugar
- Prepare 10 g (2 tsp) lemon juice, optional
- Prepare 60 g (1/4 cup) plain yogurt
- Prepare 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!
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