Cheesecake hallon- utan gelatin
Fluffy no-bake white chocolate cheesecake. You will all know by now how much of fan I am of my no-bake treats on this blog. I always enjoy testing and creating different kinds of no-bake desserts, especially no-bake cheesecake recipes.
Easy Substitutes for Gelatin in Cheesecake
Consisting of layers of buttery digestive biscuit base and creamy smooth white chocolate cheesecake. Each slice is served with a drizzle of homemade raspberry coulis which contrasts beautifully with the cheesecake. We served this cheesecake for guests we had over the Easter weekend for a dinner party. It was requested I make a dessert for our cheesecake loving friends and this recipe certainly impressed.
Each slice cuts perfectly and holds its shape even without gelatine. You can serve the cheesecake with an assortment of mixed berries but I think the raspberry coulis and fresh raspberries really compliment the white chocolate. Like my Facebook page here. Instagram: whatjessicabakednext. Twitter: jessbakednext. Pinterest: jessbakednext. Decorated with swirls of whipped cream and mini Oreos.
This is one truly decadent dessert and is the perfect treat for any Oreo lover! Once you dig into a slice you will taste the crunchy buttery biscuit base, then the ultra creamy and fluffy vanilla Oreo cheesecake filling. Ingredients: Biscuit Base: g or 20 digestive biscuits g unsalted butter White Chocolate Cheesecake: g full-fat cream cheese, softened I leave mine out at room temperature for about half an cheesecake hallon- utan gelatin to soften g white chocolate ml double cream 45g 3 tablespoons icing sugar 1 teaspoon vanilla extract Raspberry Coulis: gg 2 cups fresh or frozen raspberries tablespoons icing sugar 1 tablespoon lemon juice or water Method: To make the biscuit base: Break the digestives up into smaller pieces.
Mix together with the melted butter.
Press the biscuit crumbs into a 23cm springform cheesecake tin until compact and firm. Leave in the fridge whilst you make the cheesecake filling. To make the cheesecake filling: Melt the white chocolate over a bain-marie or in a heatproof bowl in the microwave in second intervals. Leave to cool slightly. Beat together the softened cream cheese and the melted white chocolate until smooth.
In a separate bowl whisk the cream, icing sugar and vanilla until soft peaks form. Fold the cream in two batches into the cream cheese mixture. Spread the cheesecake filling onto the prepared biscuit base and smooth over with a palette knife or spatula. Cover and leave to set in the fridge for at least hours or preferably overnight. Take off the heat and pass the coulis through a fine mesh sieve into a clean bowl.
Cheesecake med hallon- Utan gelatin
Discard the seeds. Leave the sauce to cool before refrigerating. Serve the cheesecake with white chocolate shavings, the chilled raspberry coulis and some fresh raspberries. Cheesecake will store in the fridge in an airtight container for up to 3 days. Keep up to date with me on: Like my Facebook page here Instagram: whatjessicabakednext Twitter: jessbakednext Pinterest: jessbakednext.
And before I forget a whole load of crushed Oreos are incorporated too! Decoration — For the finishing touches, I sprinkled even more crushed Oreos over the top and then decorated with whipped cream and mini Oreos.
5 Delicious Gelatin Alternatives for Perfect Cheesecakes
Decoration is optional, but I think it makes the dessert look extra special! Oreos lovers, give this cheesecake a try. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or the base of a glass to smooth over. Place in the fridge to chill whilst you make the filling.
To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened.