No-Bake Honey Cheesecake Recipe | Just Cook!
#nobake #cheesecake #recipe
No-Bake Honey Cheesecake
Creamy and delightful no-bake honey cheesecake with honey jelly and apricot jam.
Yes, it’s sweet. Yes, it’s tangy. Absolutely Yes, it’s DELICIOUS. You’re welcome ????
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INGREDIENTS:
FOR THE BASE
* 180g Digestive Biscuit Crumb
* 90g Butter, melted
FOR THE HONEY JELLY
* 170g Honey
* 118ml Water
* 1 1/2 tbsp Gelatine Powder
FOR THE HONEY FILLING
* 300g Cream Cheese
* 60g Caster Sugar
* 50g Honey
* 180g Plain Yoghurt
* 200ml Double Cream
* 2 tbsp Lemon Juice
* 10g Gelatine Powder
FOR THE TOPPING
* 3 tbsp Honey
* 3 tbsp Apricot Jam
I recommend a round 20cm (8 inch) deep springform cake tin (pan)
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Lemon Cheesecake No-Bake No Gelatin
A simple lemon cheesecake no-bake and no gelatin. A lemon cheesecake that is perfect served with berries. The lemon cheesecake base is made with only 3 ingredients; butter, biscuits and honey. The cheesecake filling has lemon, sugar and mascarpone cheese. That's it! Only 30 minutes to make and then chill for 3 hours.
And because it is a no-bake cheesecake you don't need an oven. A perfect cheesecake with mulberries served with cream and or ice cream. We happened to have fresh mulberries in our garden at the time of filming the video and releasing this recipe.
Inspired by a James Martin recipe here in the UK but I have halved the sugar content as I don't like my desserts too sweet.
This no-bake lemon cheesecake recipe serves 8-10 and only take 30 minutes to prepare then chill the cheesecake for about 3 hours until set.
Serves 8-10
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CHAPTERS
0:00 Intro
0:45 Step 1 prepare your cake tin
1:00 Step 2 prepare the biscuit base for the lemon cheesecake
1:39 Step 3 press into the base
1:50 Step 4 making the cream cheese filling
2:30 Step 5 pour the filling into the base
2:35 Step 6 chill
2:39 Step 7 how to get the lemon cheesecake out of the tin
2:50 Step 8 how to make our berry sauce
3:47 Step 9 remove the cheesecake
3:58 Step 10 decorate the top
4:28 Outro
A few more no-bake recipe ideas to watch
No-bake Chocolate Coconut Slice???????? –
No-bake Lemon Slice –
No-bake Chocolate Fridge Cake –
Chocolate Sorbet –
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???? 3 Ingredients for the base
______________________________________________________________________
Crushed Digestive Biscuits (UK) or similar; Graham biscuits the US; Arnott's Granita – 10 / about 1.5 cups / 150g
Clear Honey – 1 tbsp
Melted butter – 75g / about 1/3 cup
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3 Ingredients for the filling
Mascarpone Cream Cheese (room temperature) – 700g
Lemons juice & zest – 2
Castor Sugar* – 100g / about 1/2 cup
Topping
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Icing Sugar – 3 tbsp
Fresh or Frozen Berries (thawed) – 225g to 450g (about 1 to 2 cups)
Method
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BRUSH the bottom of a 23cm / 9-inch springform cake tin with some melted butter and place a round piece of baking paper.
CRUSH the biscuits by hand (I use my potato masher) or use a food processor and tip them into a large bowl, add the melted butter, then the honey and stir until the biscuit mixture is well combined.
TIP the mixture into the bottom of the cake tin. Using the back of a spoon, gently press the crumbs from the centre outward, until the base is level and smooth. This will be the base of your cheesecake.
CHILL in the refrigerator while you make the filling.
MIX – mascarpone cheese, lemon juice and zest and castor sugar together in a bowl and combine well. Do not over mix as this will cause the cheesecake to crack or split. Taste and add more sugar if preferred. I have reduced the sugar by half from the original recipe.
SPOON the mixture into the tin and top of the chilled biscuit mixture and set aside to chill for at least 2 hours.
SERVE – run a hot cloth around the outside edge of your cake tin and ease the cheesecake out.
SAUCE – blend the berries with some icing sugar in a food processor or blender until smooth. Pass the sauce through a sieve. Place another 1/2 cup in a small saucepan with 1 tbsp of icing sugar and gently heat up. Ensure the berries are coated with syrup.
PLACE the cheesecake onto a plate and decorate with a spoonful sauce and decorate with the remaining berries.
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Honey Cheesecake | Easy No-Bake!
Looking to make a really satisfying dessert? Look no further! Our no-bake, Jarrah Honey Cheesecake is not only mouth-wateringly good, but it’s also quick & easy to make – with some biscuits, walnuts, a bit of cream cheese, yoghurt & lemon zest, you’re well on your way! Get your kids in the kitchen with you, and they’ll be sure to be buzzing over this treat too! ????????
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Classic Cheesecake Recipe | How Tasty Channel
Creamy, rich and decadent…there’s nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won’t stop ‘till the end!
The tips to get a perfect cheesecake are three:
- don't over-beat the batter, specially when you add eggs
- bake at low temperature and don't over-baking
- cool down gradually
????PRINTABLE RECIPE AND TIPS:
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No-Bake Lemon Cheesecake with Honey Jelly Topping ???? 免烤蜂蜜檸檬起司蛋糕 [My Lovely Recipes]
Are you cheesecake lover? but hard to buy the taste you like? Thought that is difficult to make it at home?
Today we sharing a No-Bake Lemon Cheesecake with Honey Jelly Topping (No-Bake Cheesecake also call Rare Cheesecake), it's quite easy to make it at home, this recipe very suit for bakery beginner and we will show you step by step how to make it complete. This is soft and smooth cheesecake, it will melt in your mouth, feeling happiness for every bite.
Hope you guys like it.
????️ Print This Recipe or Adjust Serving Size :
Preparing Time : 12h 40 minutes
Serve 6 Person
INGREDIENTS
Cream Cheese - 200g
Caster Sugar - 40g
Yogurt - 250g
Gelatin - 8g
Lemon Juice - 20g
Lemon Zest - 1 TSP
Whipping Cream - 80g
[CRUST]
Digestive Biscuits - 7pcs
Butter - 40g
[HONEY JELLY TOPPING]
Gelatin - 2g
Hot Water - 200ml
Honey - 50g
INSTRUCTIONS
[CRUST]
1. Melt butter with hot water.
2. Crush the digestive biscuits
3. Mix well the melted butter with crushed biscuits
4. Put baking paper into the mould.
5. Pour in the mixed well-crushed biscuits into the mould.
6. Use a flat bottom glass to press the crushed biscuits until it becomes flat.
7. Chill in the fridge for later use.
[Cream Cheese Paste]
1. Stir and mix well cream cheese, sugar and yogurt until it smooth.
2. Low heat cook lemon juice, lemon zest and gelatin until smooth.
3. Pour some of the mixed well cream cheese into the gelatin pot and stir well.
4. After mixed well, pour it back to the big bowl of cream cheese and stir well.
5. Whisk whipping cream by isolated a bowl of ice cubes at the bottom until it gets smooth.
6. Pour in the mixed well cream cheese into whipping cream bowl and stir well.
7. Take out the mould from the fridge and pour the cheesy paste into the mould.
8. Chill in the fridge for 4 hours.
[Honey Jelly Topping]
1. Stir well the gelatin with hot water.
2. Add in honey when it cools down.
3. Take out the mould and pour in the honey water slowly into the mould.
4. Let it chill in the fridge overnight.
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喜歡吃芝士蛋糕但又很難在外面買到合胃口的蛋糕,想在家自己做又怕很困難?
今天我們分享這款免焗蜂蜜檸檬芝士蛋糕,對于新手來說不難操作喔!而且,入口即化的口感吃下去都是滿滿的幸福感。
希望大家喜歡喔
????️打印這食譜或調整食譜的份量 :
準備時間 : 12小時40 分鐘
六人份
材料
奶油乳酪 - 200g
細砂糖 - 40g
酸奶 - 250g
明胶 - 8g
檸檬汁 - 20g
檸檬皮 - 1 TSP
鮮奶油 - 80g
[底部餅皮]
消化餅乾 - 7pcs
黃油- 40g
[HONEY JELLY TOPPING]
明胶 - 2g
熱水 - 200ml
蜂蜜 - 50g
做法
[脆皮]
1. 用熱水將黃油融化。
2. 壓碎消化餅乾。
3. 將融化的黃油與餅乾碎充分混合
4. 將烘焙紙放入模具中。
5. 將混合好的碎餅乾倒入模具中。
6. 用平底玻璃杯按壓餅乾碎,直到變平為止。
7. 放入冰箱中冷卻,以備後用。
[奶油芝士糊]
1. 攪拌均勻,然後將奶油乳酪,糖和酸奶攪拌均勻。
2. 用小火煮檸檬汁,檸檬皮和明膠直至滑爽。
3. 將一些混合好的奶油乳酪倒入明膠鍋中,並充分攪拌。
4. 混合均勻後,倒入大碗奶油乳酪中並攪拌均勻。
5. 將鮮奶油底部隔著冰塊,打滑為止。
6. 將混合好的奶油乳酪倒入打好的鮮奶油碗中,攪拌均匀。
7. 從冰箱中取出模具,然後將奶酪糊倒入模具中。
8. 在冰箱中冷卻4小時。
[蜂蜜果凍]
1. 用熱水將明膠攪拌融化均勻。
2. 冷卻後加入蜂蜜。
3. 取出模具,然後將蜂蜜水慢慢倒入模具中。
4. 讓其在冰箱中冷卻過夜。
#CookingASMR #MyLovelyRecipes #Cheesecake #NoBake #HoneyLemon
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