No-Bake Cheesecake recipe


 

Yield: 15 cm cake

Ingredients:

-- Crust --

110 g graham cracker or digestive biscuit

60 g unsalted butter, melted

36 g brown sugar (optional)

-- Cheesecake --

35 g water

4 g (1¼ tsp) gelatin powder

150 g cream cheese, at room temperature

50 g granulated sugar

10 g lemon juice (optional)

60 g plain yogurt

150 g whipping cream

Instructions:

-- Crust --

  1. 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.

  2. Transfer to a bowl. Combine well with butter and sugar (if using).

  3. Transfer a third 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.

  4. 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 --

  1. Sprinkle gelatin evenly onto the water. Let it sit for at least 5 minutes to bloom.

  2. In a medium bowl, smoothen the cream cheese with a rubber spatula until creamy. Mix in sugar. Then add lemon juice (if using) and yogurt. Mix until the mixture becomes really smooth.

  3. In a cold bowl, whip the cream until thick and creamy with a cold whisk. Cold equipment will simply speed up the whipping process.

  4. Melt the bloomed gelatin in a microwave or bain-marie. Heat just until it is fully dissolved. Then, mix it well with the cheese mixture.

  5. Lastly, fold in the whipped cream until fully combined.

  6. Pour mixture into prepared crust base. Spread and smoothen the top with an offset spatula.

  7. Cover and refrigerate for at least 6 hours or best overnight. To remove the cake ring, wrap the sides with a hot wet towel until it loosens up. Then, slice and enjoy!


video: https://youtu.be/xpxJWbWrqwM
credit: https://www.reddit.com/r/recipes/comments/itxaya/nobake_cheesecake/

Comments

Post a Comment

Popular posts from this blog

Dino Ribs recipe

Image
  Ingredients: 7 lb Beef Chuck Short Rib (Dino Ribs) ChupacabraRub Season-All and Brisket Magic Spritz: water and apple cider vinegar 1:1 ratio 1 chimney of oak lump charcoal 5 post oak smoking logs Preparation: Trim the excess fat from the top of the Dino ribs. Let come to room temperature and season the top and sides of the ribs. (We used ChupacabraRub, but you can substitute with your favorite bbq rubs or just salt and pepper 1:1 ratio) Bring the smoker to a constant temperature of 275°F. Place the ribs in the middle of the smoker. After 1 hour spritz the ribs every 30 minutes. The next part comes to personal preference: wrap the ribs in butcher paper at an internal temperature of around 145-150°F for more juicier ribs wrap the ribs in butcher paper at an internal temperature of around 160-165°F for that nice dark bark We went with option #1 and wrapped at around 150°F. Pull from the smoker when the ribs have reached an internal temperature of 205°F. The total cook time will var...
Read more

Stir-Fried Bulgogi Udon Noodles recipe

Image
  Bulgogi (불고기) is notably one of the most iconic dishes in Korean cuisine. Featuring thinly sliced beef and vegetables in a sweet and savory marinade, this tasty meat dish is the ultimate comfort food that highlights the flavors of Korean cuisine. Although Bulgogi is most often served alongside a bowl of steamed rice or with vegetable wraps, it also makes for an amazingly delicious fusion dish when made with a batch of udon noodles.  The combination of tender and flavorful pieces of Bulgogi wrapped around thick, chewy udon noodles is truly a match made in heaven :'). Enjoy everyone, and have a spectacular weekend! x [RECIPE (2 SERVINGS)] Ingredients: 2 portions udon noodles 2 tbsp cooking oil 300 g sliced beef, rib eye or top sirloin 1/2 medium onion, sliced 40 g carrot, julienned 30 g Shiitake mushrooms, sliced 2 scallions, chopped 1 tbsp oyster sauce toasted sesame seeds, for garnish Bulgogi Marinade 4 tbsp soy sauce 2 tbsp mirin 1 tbsp sesame oil 1 tbsp honey 1 tbsp brown ...
Read more