No bake cheesecake – RecipeTin Eats
; a straight edge like a glass or a measuring cup to press the crumbs firmly into the base and up the sides to create a smooth, even crust. Chill – Pop the crust in the fridge while you make the filling. This helps the butter in the crust set, making it easier to pour the filling onto. 3. Making the filling Bloom gelatine – Sprinkle gelatine over water in a small bowl. Leave for 5 minutes to bloom (hydrate). It will look like a thick jelly. Microwave in 10 second bursts until it is hot but not boiling (or on the stove). Stir until dissolved – the gelatine should dissolve after 10 seconds of stirring. If not, return to the microwave for another 5 seconds. Beat cream cheese – Place cream cheese in a bowl and beat with a hand mixer until smooth and lump free, about 30 seconds. Add sugar, vanilla, lemon and salt, then beat for another 1 minute until the sugar is dissolved. Add cream – Pour in cream and beat until the mixture is smooth and thickened like a thickened cream. It will thicken even more when gelatine is added. Add gelatine – With the mixer on speed 3, pour in the gelatine while the mixer is running. Beat until the gelatine is fully incorporated. Taste test – Dip a spoon into the filling mixture and let it sit for 20 seconds to set slightly. Then taste it – it should taste lightly sweet and creamy. 4. Assembling cheesecake Pour into crust – Pour the filling into the crust and smooth the top with a spatula. Tap – Tap the pan on the bench 3 times to get rid of any air bubbles. Set – Cover with plastic wrap and refrigerate for 6 hours or overnight. The cheesecake is set when it is no longer jiggly when you gently shake the pan. Serving the cheesecake Remove cheesecake from the fridge – Slide the cheesecake off the paper onto a serving platter. Remove the paper. Slice – Use a warm, dry knife to slice the cheesecake. Wipe the knife clean between each slice for neat slices. Serve – Dust with icing sugar if desired, then serve with fresh berries, fruit compote, or a dollop of whipped cream. Enjoy!
¿Qué se puede concluir sobre esta descripción?
Esta descripción detallada nos proporciona una receta paso a paso para hacer un cheesecake sin hornear, que se asemeja mucho a un cheesecake horneado clásico. Se enfatiza la importancia del uso de gelatina en la receta para lograr una consistencia adecuada en el relleno. También se menciona la diferencia entre un cheesecake horneado y uno sin hornear, así como los ingredientes necesarios para cada parte del cheesecake. En general, esta descripción es informativa, detallada y proporciona consejos útiles para lograr un cheesecake sin hornear perfecto.
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