Tag Archive | Non-baked cheesecake

Strawberry Jellyhearts Cheesecake

Be turns 15 today.  Happy Birthday, my dear!  The birthday girl wanted a strawberry cake, and so I decided on this refreshing no-bake strawberry jelly cheesecake.  Yummy!

Strawberry jellyhearts cheesecake.b

Strawberry jellyhearts cheesecake.a

Strawberry jellyhearts cheesecake.pic3

Strawberry Jellyhearts Cheesecake

Source : with slight modification from Happy Home Baking

Makes one 8″ round

Ingredients

Base :

170g digestive biscuits

85g melted butter

Fillings :

250g cream cheese, softened at room temperature

50g icing sugar

1 tbsp gelatin powder

40ml boiling water

1 tsp vanilla extract

1 box Jelly crystal ( strawberry flavour )

1 cup boiling water

1 cup cold water

Some strawberries, cut into heart shapes

Method

1. Mix biscuit crumbs & melted butter together and press firmly with the help of a spoon onto the base of a 8″ round cake pan ( I used loose bottom pan ).  Line the base with clingwrap and overhang the excess clingwrap at the edge for easy removal.

2. Place gelatin powder and boiling water in a bowl. Heat a pot filled with some water until just simmering and place the bowl inside the pot. Dissolve gelatin and boiling water in the bowl. Keep warm.

3. With an electric mixer, beat cream cheese , icing sugar and vanilla essence until smooth & creamy. Blend in gelatin solution and mix well.

4. Pour the cheese mixture into the cake tin. Layer the strawberries on the cheese mixture. Chill for at least 3 to 4 hours.

5. Dissolve the jelly crystal in the cup of boiling water, followed by the cold water. Pour the jelly on the cheese mixture. Let it set before removing from the cake tin.

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Tofu Cheesecake (Non-Baked)

I would like to take this opportunity to express my gratitude to Kitchen M for taking the trouble to answer my queries.  A big THANK YOU to you!  This is even better than the one I tried at the buffet in a Japanese Restaurant.  Yummy!  I like this very much!

I like biscuit base bottom, especially digestive biscuits.

I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms. 

Base

150g digestive biscuit

70g melted butter

Place biscuits in a zip-lock bag, roll over with a rolling pin. Mix the biscuit crumbs with melted butter.  Press it firmly with the back of a spoon onto a 8″ square tin.  Refrigerate for use later.

Filling (Recipe adapted and modified from Kitchen M)

Ingredients:
5oz (150 g) Silken Tofu

8 oz (1 pkg) Cream Cheese (use Philadelphia brand)

3 Tbsp Butter

¼ c + 1 Tbsp Sugar

¼ c Kabosu Juice (use lemon juice)

½ c Crème Fraiche

2 Tbsp Gelatin Powder

¼ c + 2 Tbsp warm water

Method :
1. In a large ceramic bowl (microwavable), add tofu, cream cheese and butter. Microwave for 5-10 seconds (x 3-4 times) to heat up a little bit at a time. (You don’t want the butter and cheese to melt completely.)

Note : Kitchen M taught me another method using double-boil method.  It’s important to start with semi-soft cream cheese and butter (* see special notes). Gently warm up tofu, cream cheese and butter while slowly stir the mixture.  Once you reach the thick, smooth consistency, you are ready to add sugar.

2. Mix with wired whip. When mixture becomes smooth, add sugar and continue to mix. Then add Kabosu juice (lemon juice) and crème fraiche and mix again.

3. In a small ceramic bowl (microwavable) mix gelatin powder and warm water and mix well. If it’s not warm enough, microwave for 10-15 seconds. When gelatin powder is completely melted, stir it into the cheesecake mixture.

( Since I do not have microwave oven, I use double-boil method : sprinkle gelatin powder into a bowl of cold water to let it bloom for 2 minutes, and bring to boil by sitting the bowl in a pot over the stove)

4. Pour the cheesecake mixture into the prepared pan (8” square tin). Cover with plastic wrap and put it in the fridge for at least 4 hours. Serve chilled.

* Special notes from Kitchen M :  the reason why you want to warm up the tofu, cream cheese and butter is really to blend everything together smoothly. And since tofu doesn’t require heat to be soft (it’s already silken soft), so it would help the process faster if you have semi-soft cream cheese and butter to start with. Once the mixture gets too hot, it’s going to be harder to blend since tofu is water base and cheese and butter are fat.

Bailey Cheesecake (Non-baked)

I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms.

Recipe adapted and modified from Yochana Cake Delight

For an 8-inch round cake:

Base:
1 small pack Malteser candies,crushed to bits with food processor  (or use knife to chop to bits)
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

Filling:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream

1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

Method
1. For base : mix crushed Maltesers, crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

2. In boiling water, sprinkle gelatine evenly, leave to “bloom” for 2 minutes ( I sprinkle the gelatine powder in cold water to let it bloom for 2 minutes before sitting the bowl of gelatine mixture in a pot on the stove). Stir to dissolve.  In microwave,melt butter and chocolate in 30 sec bursts…stir to combine ( I use double-boil method to melt butter and chocolcate).

3. In your mixer or using a whisk, whip cream till stiff peaks form, chill.  In a mixer (no need to wash after whipping cream) or food processor, cream the cheese and sugar on high speed till smooth, beat in lemon juice and vanilla.

4. Stir gelatine mixture,(while resting,some gelatine will settle to the bottom…) and beat in to combine.

5. Fold in whipped cream…remove tin from freezer.

6. Pour about 1/4 of batter into chocolate mixture,stir to mix….

7. Mix in Baileys with white batter.

8. Pour about half of white batter into tin, add half of chocolate batter, swirl to combine. Add other half of white batter, top with spoonfuls of remaining chocolate batter, swirling to marble patterns.

9. Chill overnight.

10.To serve,run a knife along the sides of the cake,unmould,and slice.

Strawberry Cheese Cake (Non-baked)

This cake was made last year using recipe from Rei of All That Matters. Her cake is beautifully decorated that I fell in love at the very first sight.  It is a simple non-bake cheesecake, the only difficulty (at least to me) is how to assemble the cake like what Rei had done.  Rei had apologized for not disclosing the decorating method as she is selling the cake in this pattern.  My heart sank ….I was very determined to make this for DD’s birthday and so I went ahead.  Was I satisfied with my own creation?   Yes, though it is no way to compare with Rei’s pattern.

This is how I did mine.  After making the biscuit base and arranging the halved strawberries, I placed a smaller cake ring in the center of the biscuit base to create 2 circles, outer and inner.  Fill the outer ring with batter all the way up to the rim of the inner cake ring, then fill up 1/3  of the inner circle with batter, chill until almost set.  Bring out and decorate with cut strawberries and poured the jelly mixture to fill up the remaining space in the inner ring.

I will be submitting this entry to Aspiring Bakers #6: Say Cheese! (April 2011) hosted by Jean of Need More Noms.

Here you go, the original recipe from Rei of All That Matters

Base :
120g Digestive Biscuits, crushed finely
40g Softened butter

Filling :
8 to 10 Strawberries (depending on size), sliced into half

100g Cream Cheese, bring to room temperature

100g Yoghurt (Paul’s set yoghurt)

70g Fine Sugar* (As the strawberries were rather tart, I adjusted the amount of sugar accordingly)

1 Tbsp + 1/2 Tsp Gelatin

3 Tbsp Boiling Water

*make sure the gelatin is melted and kept warm

200g Strawberry Puree** (To make strawberry puree, simply take 320g of fresh strawberries, blend well and sieve.)

200ml Non Dairy Whip Cream, whipped to mousse state and chilled

Topping : (Optional)

Some strawberry slices

1 Packet of Tortally Jelly (Strawberry flavour), use as per instruction but you won’t be using all

Method :
1. Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.

2. Arrange the halved strawberries against the tin. In a mixing bowl, using a electric whisk, whisk cream cheese, yoghurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in strawberry puree and whipped cream, stir well.

3. Pour into the prepared cake tin, using a spatula to level the surface. Set the cake before decorating with strawberry slices and jelly. Leave to chill for at least 3 hours. Remove from tin.