How To make Apricot Cheesecake(No Bake)
17 oz Apricot halves
drain
Reserve juice 1 Envelope gelatin :
Unflavored 1/3 c Sugar
16 oz Cream cheese
1 t Vanilla extract
1 Pie crust, chocolate wafer
In blender or food processor, puree 10 apricot halves with reserved syrup; heat to boiling. Meanwhile, in large bowl, mix unflavored gelatine with sugar; add hot liquid and stir until gelatine is completely dissolved, about 5 minutes. With electric mixer, beat in cream cheese and vanilla until smooth; let stand 10 minutes. Pour into prepared crust; chill until firm. Garnish with remaining apricot halves, sliced and, if desired, whipping cream. Recipe By : Knox Geletin Company
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The EASIEST No-Bake Cheesecake Recipe
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BETH’S TRIPLE BERRY CHEESECAKE
Serves 8
INGREDIENTS:
For Crust:
2 Cups (475ml) Graham Cracker Crumbs
2 tsp (10 ml) sugar
pinch of salt
6 tbsp (90 ml) melted butter
For filling:
16 oz (460 g) cream cheese
1 cup (100g) powdered sugar
1 tsp (5 ml) vanilla
2 cups (475 ml) heavy cream
½ tsp (2.5ml) vanilla extract
1 tbsp (15 ml) powdered sugar
For Garnish:
1 cup (150g) blackberries
1 cup (150g) raspberries
1 cup (150g) small strawberries cut in half (I like to keep the green tops on because I think it looks rustic and pretty that way)
1 cup (150g) blueberries (for a quadruple berry cheesecake!)
METHOD:
In a large bowl combine graham cracker crumbs, sugar, salt. Whisk to combine. Add melted butter and whisk until damp and clumps together. If you find it’s still too dry add more melted butter in 1 tbsp increments.
Pour crumbs into a 9 inch (23cm) cheesecake pan, pressing crumbs into the pan and working up the sides, pressing until a 2-inch crust is formed.
Bake at 375F/(190C) for 6-7 minutes until golden brown. Set aside to cool.
Then beat together the cream cheese and sugar until combined. Add vanilla and beat until combined. Remove the mixture in place in a large bowl.
Then whip cream on high until stiff peaks form. Add cream cheese mixture, to whipped cream and whisk until combined.
Pour mixture into cooled crust and smooth with an offset spatula. Cover with foil. Place in the fridge for at least 2 hours to set up. But overnight will be even better! It will be firmer and more like a cheesecake consistency. At 2 hours it will be a bit more “mousse-like”. But really either is great!
Then decorate with fresh berries in the center of the cake just before serving. Slice into wedges and serve!
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The easiest and most delicious apricot cheesecake without baking
Very tasty apricot cheesecake. It is prepared very simply without baking. The cheesecake is served chilled. There is nothing better than a natural chilled cake with a cup of tea or coffee. Try making this apricot cheesecake, it will become your favorite for years to come.
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Ingredients
- 300 grams (10.6 ounces) cookies
- 130 grams (4.6 ounces) butter
- 30 grams (1 ounce) cocoa
- 30 grams (1 ounce) chocolate
- 500 grams (17.6 ounces) cottage cheese
- 200 grams (7 ounces) powdered sugar
- 20 grams (0.7 ounce) gelatin
- 500 milligrams (16.9 ounces) 33% cream
- 100 milligrams (3.4 ounces) water
- 8 apricots
Recipe
Step 1
1) Grind cookies into powder.
2) Add the melted butter and mix to combine.
3) Grease the cake ring (diameter: 22 centimeters / 8.7 inches; height 7 centimeters / 2.8 inches) with sunflower oil and stick on parchment paper.
4) Place the dough in a round cake ring.
5) Tamp down.
6) Chill in the refrigerator for 30 minutes.
Step 2
1) Dice the apricots.
Step 3
1) Dissolve gelatin in water and leave.
2) Place cottage cheese in a bowl.
3) Add 33% cream into a bowl and powdered sugar.
4) Whip with a hand mixer.
5) Add heated gelatin and mix with a hand mixer.
6) Add apricots and mix.
Step 4
1) Place the mixture in a cake ring and spread evenly.
2) Chill in the refrigerator for 4 hours.
3) Grate chocolate and sprinkle over the cake.
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No-Bake Mango Cheesecake Recipe
This no bake mango cheesecake is so delicate, rich and delicious. Perfect summer cake!
Printable Version:
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Recipe:
Ingredients:
For the base:
8 oz (225g) biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2¼ cups (500g) cream cheese
1 cup (240ml) heavy cream
2 cups (500g) mango puree/pulp (fresh or canned)
330g (11.6oz) white chocolate
2 tablespoons lemon juice
Zest of one lemon
1 teaspoon vanilla extract
14g gelatin powder + 70ml cold water
For the topping:
10g gelatin powder + 50ml cold water
300g mango puree/pulp
3 tablespoons (37g) sugar
100ml water
Directions:
1. In a food processor or a ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Mango puree: (if you using canned mango skip to the nest step): cut mango into cubes and place in a food processor or a blender. Blend until completely smooth. Divide into 2 portions, 500 grams (17.6oz) and 300 grams (10.6oz). Set aside.
3. In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
4. In a large bowl beat cream cheese until soft and smooth, add heavy cream, vanilla extract and beat to soft peaks.
5. Melt the white chocolate in the microwave, stirring after every 20 seconds until completely melted and smooth.
6. Pour melted white chocolate into the bowl, and the bigger portion of mango pulp (500g), lemon juice, lemon zest and beat until combined and smooth.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
8. Mango jelly: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes. In a small sauce pan place 300g mango pulp, water and sugar. Cook over medium-high heat, stirring occasionally until the sugar is dissolves. Remove from heat and add bloomed gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
9. Refrigerate the cake overnight.
Notes:
• If you using fresh mango, make sure the mango is sweet.
• Instead of making fresh mango puree, you can use canned.
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No-bake keto cheesecake
This silky, creamy, keto cheesecake has a tang of lemon and is the perfect sugar-free dessert for special occasions. Serve it as is or top it with your favorite low-carb toppings, such as a cherry sauce. Recipe:
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apricot nectar cheesecake recipe | no bake recipes | cheesecake recipes | AUSSIE GIRL CAN COOK
this is a huge 16 serve no bake cheesecake. recipe below for 8 serve too. really easy to make. if you love apricots youll love this. written recipes below.
serve 16
23cm round springform tin with baking paper
250g sweet biscuit crushed
125g butter melted
approx 405ml can apricot nectar
2 table sp gelatine
750g creamed cheese softened to room temp
1 cup caster sugar
2 table sp lemon juice
500ml thickened cream whipped
topping
405ml apricot nectar
2 table sp sugar
6 tea sp cornflour
large can apricot halves in juice
i would serve this cut in thin slice place on plate on its side add more cream to the top and drizzle more slivered almonds over the top...the cream helps cut throu the sweetness of the cheesecake.
serve 8
20 cm round springform tin with baking paper
155g plain sweet biscuit
75g butter melted
1/2 of a 405 ml can apricot nectar
1 table sp gelatine
375g cream cheese softened
1/2 cup caster sugar
1 table sp lemon juice
250ml thickened cream whipped
topping
1/2 of a 405ml can apricot nectar
1 table sp sugar
3 tea sp cornflour
1 large can apricot halves in juice
slice into 8 serves add a little cream to the side of slice sprinkle extra slivered almonds they really make it awesome.
No Guilt Cheesecake with Apricot Jelly
This apricot cheesecake is extremely creamy and smooth. It has much less calories than a regular cheesecake but with all the creamy taste! Reciipe here: