No Bake Cheesecake Strawberries Raspberries Mirror Glaze. No bake cheesecake: laat je online inspireren door de lekkerste gerechten van Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.
Because it's easy to make, light and delicious.
I can make any kind of cheesecake with any flavors.
And I never get enough of it.
You can cook No Bake Cheesecake Strawberries Raspberries Mirror Glaze using 21 ingredients and 11 steps. Here is how you achieve that.
Ingredients of No Bake Cheesecake Strawberries Raspberries Mirror Glaze
- It's of For the cheesecake:.
- Prepare 2 of packages/8 oz. each cream cheese softened (room temperature).
- It's 1 tsp of vanilla extract.
- You need of 1 tsp lemon juice.
- It's 7 gram of unflavored gelatin (I use 1 envelope Knox unflavored gelatin).
- You need of 1 cup boiling water.
- Prepare 1/2 cup of sugar.
- You need of For the crust:.
- It's of 2 cups graham crackers crumbs.
- It's 1/4 cup of melted butter.
- It's 1 tsp of sugar (optional).
- You need 5-6 of small strawberries.
- You need of For the strawberry raspberry mirror glaze:.
- It's of 1 cup strawberry juice.
- It's 1/2 cup of raspberry jam.
- It's 1/4 cup of or more sugar.
- You need of I tbsp unflavored gelatin.
- Prepare 3 tbsp of water.
- Prepare A few of drops of red food coloring.
- Prepare of For topping:.
- Prepare of Any fruits on your choice (I use strawberry, raspberry, blueberry, and fondant flowers).
This time I am going to make a cheesecake with red. Stir in the strawberry jam and a few drops of red food coloring. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators. This stunning magenta-swirled dessert uses fresh or frozen raspberries to dress up a light and creamy no-bake cheesecake, making it a treat you can enjoy year-round.
No Bake Cheesecake Strawberries Raspberries Mirror Glaze instructions
- For the crust: In a medium bowl add the graham crackers crumbs, melted butter, and sugar stir until well combined..
- Press the crumb mixture into removable springform pan (mine 7 inch), spreading evenly press flat..
- Cut the strawberries into thin slices about 3mm. Then arrange them around the side of the tin, with the flat side sitting against the crust base. Chill the crust in the refrigerator for at least 30 minutes or freezer in 10 minutes..
- To make the filling: in a small bowl mix gelatin and sugar, add boiling water and stir until gelatin is dissolved..
- In a large bowl beat cream cheese, vanilla extract and lemon juice with electric mixer on medium speed until creamy. Add gelatin mixture, continue beating until well blended after each addition..
- Refrigerate 45 minutes or until thickened, keep stirring every 15 minutes. Pour into pie crust then refrigerate for at least 3 hours or until firm..
- Now making the mirror glaze: In a small bowl add gelatin and water until the gelatin bloom..
- Place the strawberry juice, raspberry and sugar in a saucepan and bring to a simmer. Pour the gelatin mixture and few drops of red food coloring. Keep stirring until the gelatin is dissolved. Let cool to room temperature..
- Take out the cheesecake from the refrigerator, gently pour evenly the strawberry raspberry mixture over the cheesecake. Cover with plastic wrap and refrigerate for another 2-3 hours or until firm..
- When it’s ready to serve, unclasp side of pan and remove cheesecake. Topping with fresh berries or any fruit as your desired. Enjoy!.
- HappyCooking ❤️.
Melt white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, take off the heat and set aside to cool. Put the vanilla seeds or paste, cream cheese and sugar in a bowl and beat together using a hand or stand mixer. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick.