Hello, I’m Jane. Today, I’m gonna show you how to make sakura no-bake cheesecake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sakura No-Bake Cheesecake Recipe
Sakura No-Bake Cheesecake is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Sakura No-Bake Cheesecake is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sakura no-bake cheesecake using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sakura No-Bake Cheesecake:
- Prepare Crust
- Prepare 150 grams Biscuits, cookies etc.
- Make ready 75 grams Unsalted butter
- Prepare For the no-bake cheesecake filling
- Get 200 grams Cream cheese
- Prepare 55 grams Granulated sugar
- Prepare 100 grams Plain yogurt
- Get 150 grams Heavy cream
- Take 15 grams Sakura liqueur (or with juice)
- Make ready 5 grams Gelatin powder
- Take 30 grams Water (for the gelatin)
- Get Jelly:
- Prepare 240 grams Water
- Take 20 grams Granulated sugar
- Prepare 30 grams Sakura liqueur (or with juice)
- Take 1 Salt-preserved sakura blossoms (or with slices of fruit)
- Take 5 grams Gelatin powder
- Prepare 30 grams Water (for the gelatin)
Steps to make Sakura No-Bake Cheesecake:
- Prep: Bring the cream cheese to room temperature. Soak the gelatin powder in the water. Line the tin with baking paper. Soak the salt-preserved sakura blossoms in water.
- Crust: Crush the biscuits and mix together well with the butter. Pack tightly into the bottom of the cake tin and chill in the refrigerator.
- No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth. Mix in the sugar and add the yogurt in 2 parts.
- In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.
- Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.
- Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition. Pour the mixture into the cake tin and leave to chill and set in the refrigerator.
- Jello: Heat the water and sugar in a saucepan until the sugar has dissolved. Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.
- Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).
- Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.
- It’s ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.
So that’s going to wrap it up with this special dish sakura no-bake cheesecake recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
