No Bake Berries Cheese Cake
Nardi • 30 May 2020
Impress your Dinner or High Tea Time guest with No Bake Cheese Cake. easy to make and freshly tasty, for sure this cake will accompanying your time with your family or friends.
No Bake Berries Cheese Cake
Ingredients:
250g | 8.8 oz Biscuits (digestives | graham crackers | Oreo)
110g | 1 stick | ½ Cup Butter
500ml | 2 Cups Cream
225g | 8 oz Cream Cheese (room temperature)
85g | ⅔ Cup Icing Sugar
Zest + Juice from 2 Lemon / 2tbsp plain yogurt
15g | 4 Teaspoons Gelatin Powder
2 Tablespoons Boiling Water
500g Strawberry
200g Frozen Red berries
15g | 3 Teaspoons Gelatin Powder
2 Tablespoons Boiling Water
Glossy Sugar: 2 tablespoons Orange Jam / Peach Jam & 50ml hot water
200g Strawberry & Mint Leaf for Garnish! & Glazed the berries with glossy sugar!
Instructions:
For the Cheese cake:
1. Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl.
2. Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.
3. Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.
4. Whip the cream until soft peaks form by hand or with a hand mixer. Set to the side.
5. In a medium sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump free.
6. Zest and juice the lemon and place into the bowl with the cream cheese. Mix to combine.
7. Dissolve the powdered gelatin in the boiling water and add to the mixing bowl, stirring to combine.
8. Add the cream to the cream cheese mixture and fold together until well combined. Pour the cheesecake filling on top of the cheesecake base and smooth. Place into the fridge for a few hours to set.
9. Blend the berries & Strawberry and strain through a sieve into a medium sized bowl.
10. Dissolve the gelatin in the boiling water and pour into the berries. Mix until combined.
11. Pour the berry mixture on top of the cheesecake and place into the fridge to set for at least 5 hours or overnight.
12. Dissolved sugar & Orange Jam with boiled waiter, set aside & let it cold.
Lemon Cake Ingredients: 1 2/3 cup all-purpose flour 213g 1 cup granulated sugar 200g 2 tbsp lemon zest zest of two lemons 1/4 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp salt 3/4 cup unsalted butter 170g, melted 2 eggs room temperature 1/2 cup sour cream 120mL, room temperature 1/4 cup whole milk 60mL, warm 1/4 cup lemon juice 60mL Sugar Powder, Lemon Sliced & Mint Leaf for Garnish! Instructions: 1. Preheat oven to 375F. Line the cake ring (15cm) with papers bake inside the ring. 2. Add the sugar and lemon zest to the bowl of a food processor then pulse until zest is broken up and the sugar is pale yellow In colour. 3. Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside. (Dry Stuff) 4. Add the eggs, milk, melted butter, lemon juice, sour cream, and sugar to a medium bowl and whisk together. Everything should be room temperature, but If things clump up after mixing then just microwave the bowl for 30 seconds and mix once more. (Wet Stuff) 5. Add the wet to the dry mixture and mix until just combined. Fill cake ring about ¾ (2cm from the ring lips) the way up. Bake for 5 min at 180C then reduce temperature to 170C and bake another 10-12 or until the springy to the touch.
