26 Exotic No Bake Cheesecake★Recipe video★ delicious and handy!

Everybody likes the suggestion of taking a seat to a scrumptious home-cooked dish, but with today's active timetables, it can be harder than ever before to find the moment to put one together. Thankfully, help is available, the No Bake Cheesecake★Recipe video★ recipe and guidance in this write-up will certainly help you put together healthy meals for your household in a surprisingly, short time.

This No Bake Pumpkin Cheesecake is so easy, smooth and silky — the perfect easy dessert for a fall supper or Thanksgiving! Includes step by step recipe video. You are going to love this Jelly Cheesecake Recipe No Bake family favorite and it is easy and delicious.

Use ■Cheesecake.
Prepare (anglaise sauce / creme anglaise).
Prepare ・3 egg yolks.
Use ・60 g (3/10 cup) granulated sugar.
Provide ・8 drops vanilla oil.
Provide ・180 g/ml (4/5 cup) milk.
Provide ・18g (1.5 Tbsp) granulated sugar (for milk).
Use ・300 g (10.5 oz) cream cheese.
Prepare ・1.5 Tbsp granulated sugar (for cream cheese).
Use ・115 g (4 oz, 1/2 cup) plain yogurt.
You need to prepare ・1.5 tsp lemon juice.
You need to prepare ・180 g/ml (4/5 cup) heavy cream.
You need to prepare ・2 tsp granulated sugar (for heavy cream).
You need to prepare ・7ｇ(2.5 tsp) gelatin powder.
Prepare ・3 Tbsp water (for gelatin powder).
You need to prepare ■Bottom（9 pieces）.
You need to prepare ・30g (1 oz, 1/7 cup) unsalted butter.
Use ・25g (3 Tbsp) cake flour.
Prepare ・5g (1 Tbsp) cocoa powder.
Prepare ・30g (3.5 Tbsp) powdered sugar.
Prepare ・30g (6 Tbsp) almond flour.
You need ■ Strawberry sauce.
Provide ・200g (7 oz) frozen strawberries.
Use ・65g (1/3 cup) granulated sugar.
Provide ・1.5 Tbsp water.
You need ・1/2 tsp lemon juice.
You need to prepare ・1/2 tsp rum.
You need ※round silicone mold, 8 cavity.
You need to prepare each cavity :120ml.
Provide (diameter：6.2 cm, height：5.2 cm）.
Use (diameter：2.4 in, height : 2 in）.
Prepare ※One extra cup of cheesecake will remain.
You need to prepare ※1cup=235cc(USA).

Short Tips:

Sometimes all the dish needs is a squeeze of lime to take it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

★Recipe video★ (my You Tube channel)→https://youtu.be/Fm53O8o2gLs.
【Cheesecake】Whisk heavy cream and 2 tsp granulated sugar until it becomes heavy. Whisk it while cooling with ices. Let it sit in a fridge..
Make anglaise sauce. Add granulated sugar to egg yolks. Mix it until it becomes whitish and heavy. Add vanilla oil and mix well..
Put milk in a pot. Add 1.5 Tbsp granulated sugar to the milk. Warm it on low heat while stirring. Warm it until steam comes out. Pour the milk into the egg mixture while mixing. After adding all, continue to mix for a minute..
Pour the egg and milk mixture back in the pot. Prepare ice water and put a bowl in the ice water. Heat the egg and milk mixture on low heat while stirring..
Heat it until white foam disappears and it gets thickened lightly. After turn off the heat, continue to mix for 30 sec. Pour it into the bowl you prepared. Mix lightly. Let it cool as it is. Anglaise sauce is ready..
Soak gelatin in water. Sprinkle gelatin evenly on 3 Tbsp water. Please put water first to prevent the gelatin from becoming uneven. Make it soft and smooth..
Add 1.5 Tbsp granulated sugar to the cream cheese and mix well with a spatula. And then mix it with a whisk for a minute..
Add plain yogurt. Mix well until it gets smooth. Add lemon juice and mix well. Add the anglaise sauce and mix well..
After it becomes evenly, continue to mix for a minute. Melt the gelatin with a microwave (600W 5-10 sec × 2). Microwave it little by little so as not to boil. Melt the gelatin evenly. Add the gelatin to the cheese mixture and mix quickly..
Mix well for 2 minutes. Take the heavy cream out of the fridge. Mix the cream lightly. Add the cream in 3 parts to the cheese mixture. Mix well each time..
After adding all, continue to mix for a minute. Pour it into silicone mold. Flatten the surface with a offset spatula. Let it sit in a freezer overnight to solidify. Freeze it so that it can be easily removed from the silicone mold. If you don't use the silicone mold, put it in a fridge for 2-3 hours to harden it..
【Bottom】Make simple bottom using cocoa crumble. Cut unsalted butter into small pieces. Chill it in a fridge for over 10 min. Sift powdered sugar, cake flour and cocoa powder together. Sift almond flour..
Put the butter and all of the dry ingredients in a bowl. Mix roughly while crushing the butter. Mix it until small lumps are formed. Let it sit in a fridge for 30 min. Preheat an oven to 190℃ / 374 ºF..
Put a round cookie cutter (diameter 5cm, 2 in) on a baking tray. Put 1.5 Tbsp the cocoa crumble in it. Push and spread it..
Remove the cookie cutter while pushing the crumble. Bake it at 170℃ / 338 ºF for 15 min. Freshly baked crumble is soft and fragile. Let it cool as it is..
【Strawberry sauce】Put frozen strawberries, granulated sugar, water and lemon juice in a pot. Heat it on medium heat for 7-8 min while mixing gently. Turn off the heat and add rum and mix roughly. Pour it into a bowl. Skim off the scum. Let it cool as it is..
Take the cheesecakes out of the mold. Put it on the crumble bottom. Thaw in the refrigerator for 4-6 hours. It's all done!.

This easiest ever No Bake Easter Mini Egg Cheesecake recipe is packed with Easter chocolate treats. A crumbly biscuit base, topped with It was suddenly lighter and fresher, more cream, a bit less cheese, definitely not baked. A cheesecake epiphany if you will. Of course, any recipe in our house. My no-bake pumpkin cheesecake recipe with a gingersnap cookie crust, spiced whipped cream and caramel sauce is the best cheesecake I've ever had!

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