Hello, I’m Marie. Today, I will show you a way to make sakura no-bake cheesecake recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sakura No-Bake Cheesecake Recipe
Sakura No-Bake Cheesecake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sakura No-Bake Cheesecake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have sakura no-bake cheesecake using 18 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sakura No-Bake Cheesecake:
- Take Crust
- Prepare 150 grams Biscuits, cookies etc.
- Prepare 75 grams Unsalted butter
- Take For the no-bake cheesecake filling
- Take 200 grams Cream cheese
- Prepare 55 grams Granulated sugar
- Get 100 grams Plain yogurt
- Make ready 150 grams Heavy cream
- Make ready 15 grams Sakura liqueur (or with juice)
- Prepare 5 grams Gelatin powder
- Make ready 30 grams Water (for the gelatin)
- Get Jelly:
- Make ready 240 grams Water
- Prepare 20 grams Granulated sugar
- Take 30 grams Sakura liqueur (or with juice)
- Make ready 1 Salt-preserved sakura blossoms (or with slices of fruit)
- Take 5 grams Gelatin powder
- Get 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 for this exceptional dish sakura no-bake cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
