Best No-Roasted Cheesecake #Christmas #cheesecake

No-grilled cheese cakes are real people-pleasant desserts and very easy to make
I don't think I need to tell you how much I adore no-roasted cheesecake, which is quite clear with the sheer amount of cheesecake recipes already on my blog.



With summer and warmer weather on the road, I think no-roast recipes will be highly appreciated. In the kitchen during the summer it can be very hot and when it's hot outside the last thing you want to do is stand on a hot stove. That's when the no-roast recipe came to the rescue.

Material:
Biscuit Base:

  • 300g digestive biscuits
  • 140g of unsalted butter, melted and cooled a little

Cheesecake fill:

  • 500g full of fat cream cheese, softened - I left me out at room temperature for 30 minutes until soft
  • 150 grams of icing sugar, sifted
  • 1 teaspoon of vanilla extract
  • juice of 1 tablespoon of lime
  • 300ml double cream, cold

Raspberry Coulis:

  • 300g of fresh or frozen Raspberries
  • 2 tablespoons of sugar icing
  • juice of 1 tablespoon of lime

Method:
To make basic biscuits:

  1. Melt the butter in a small saucepan. Blitz biscuits in a food processor or ziplock bag with a rolling pin for soft crumbs. Add melted butter and stir until moistened. The end of the biscuit crumbs into the springform 23cm cake can and press it down until it is compact. Use the back of a spoon or glass to smooth, place it in the refrigerator to cool while you make the cheesecake filling.

To make filling the cheesecake:

  1. in a large bowl beat along cream cheese with sugar, vanilla extract, and lemon juice until smooth and thoroughly combined. In another bowl along with cream whisk until gently tops the form. Fold the cream into the cream cheese mixture and put it in completely. Then whisk until the mixture holds gently to the top, being careful not to mix or mix the cheesecake to thicken. Spread the base and smooth biscuits with a spatula or palette knife.
  2. Now cover the cheesecake and leave it set for at least 8 hours or preferably overnight.

To make raspberry coulis:

  1. place raspberries, sugar icing and lemon juice in a small saucepan. Heat it slowly and continue to cook until Raspberry breaks and you go with a thick, shiny sauce. Remove heat and pass the coulis through a fine mesh sieve into a clean bowl. Remove seeds. Leave the sauce cold before cooling.
  2. To serve the slices, top with raspberry coulis, fresh fruit or just enjoy it like that.

Berlangganan update artikel terbaru via email:

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel