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Before you jump to No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
Healthy eating is nowadays a good deal more popular than in the past and rightfully so. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. Although we’re constantly being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most likely, most people think that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. In reality, however, simply making some modest changes can positively affect everyday eating habits.
These more nutritious food choices can be applied to other foods such as your cooking oils. Olive oil is a monounsaturated fat which can help to reduce bad cholesterol. Olive oil is also a great source of Vitamin E which has a lot of benefits and is also good for your skin. It may be that you already think that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you get these. If you can opt for organic foods, you can avoid the problem of consuming crops that may have been sprayed with harmful pesticides. Finding a local supplier of fresh produce will give you the choice of eating foods that still have virtually all of the nutrients which are oftentimes lost when produce has been kept in storage before selling it.
All in all, it is not hard to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to no-bake cheesecake recipe. To make no-bake cheesecake you need 12 ingredients and 11 steps. Here is how you do that.
The ingredients needed to cook No-Bake Cheesecake:
- Provide Crust base
- Prepare 110 g (1 cup) graham cracker or digestive biscuit
- Use 60 g (1/4 cup) unsalted butter, melted
- Get 36 g (3 tbsp) brown sugar, optional
- Use Cheesecake
- Use 35 g (2 tbsp+1 tsp) water
- Use 4 g (1 1/4 tsp) gelatin powder
- You need 150 g (5.3 oz) cream cheese, room temperature
- Take 50 g (1/4 cup) granulated sugar
- Get 10 g (2 tsp) lemon juice, optional
- Get 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!
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