Hello, I am Laura. Today, I’m gonna show you how to prepare sakura no-bake cheesecake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a little bit tastier. 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 well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Sakura No-Bake Cheesecake is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can cook sakura no-bake cheesecake using 18 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Sakura No-Bake Cheesecake:
- Prepare Crust
- Make ready 150 grams Biscuits, cookies etc.
- Get 75 grams Unsalted butter
- Get For the no-bake cheesecake filling
- Get 200 grams Cream cheese
- Get 55 grams Granulated sugar
- Prepare 100 grams Plain yogurt
- Get 150 grams Heavy cream
- Take 15 grams Sakura liqueur (or with juice)
- Get 5 grams Gelatin powder
- Get 30 grams Water (for the gelatin)
- Make ready Jelly:
- Get 240 grams Water
- Make ready 20 grams Granulated sugar
- Make ready 30 grams Sakura liqueur (or with juice)
- Make ready 1 Salt-preserved sakura blossoms (or with slices of fruit)
- Take 5 grams Gelatin powder
- Prepare 30 grams Water (for the gelatin)
Instructions 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.
- Its ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.
So that is going to wrap it up for this special dish sakura no-bake cheesecake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
