Cherry blossom Cheesecake (No-Bake)
Ingredients
- 2g Gelatin sheet
- 60g Cream cheese
- 25g Sugar
- 30g Plain yogurt
- 2g Vanilla extract
- 85g Whipped cream (whipped up 50%)
- 80g Raspberry jam
- 2g Gelatin sheet
- 40g Whipping cream
- 90g Crushed digestive cookie
- 45g Melted unsalted butter
- 250g Cream cheese
- 45g Sugar
- 15g Cherry blossom
- 2g Vanilla extract
- 5g Lemon juice
- Pink food coloring
- 5g Gelatin sheet
- 150g Whipped cream (whipped up 50%)
Instructions
- Put gelatin in cold water and soak for 10 minutes.
- Soften cream cheese and sugar, add plain yogurt and vanilla extract and mix.
- Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then put it in (2) and mix.
- Add 50% whipped cream, mix, pour 1/2 in a 12cm mold, and harden in the freezer for 20 minutes.
- Add melted gelatin to raspberry jam, mix, mix with fresh cream, pour into a 12cm mold, and harden in the freezer for 20 minutes.
- Pour all the remaining white cheesecake batter on the hardened (5) and harden in the freezer for about 30 minutes.
- Mix the crushed Daize cookie and melted unsalted butter, spread it in a 15cm mold, and put it in the refrigerator.
- Add sugar to the cream cheese and mix, then add cherry syrup, vanilla extract, and lemon juice and mix. Add a little pink food coloring and mix.
- Add melted gelatin, mix, add 50% whipped cream, mix, pour a little into a 15cm mold, and harden in the refrigerator for 20 minutes.
- Remove the hardened cake from the 12cm mold, place it in the center of the 15cm mold, pour in all the remaining cherry cheesecake batter, flatten it, and let it harden in the refrigerator for 2 hours.
- Squeeze a flower shape with whipped cream on the top and sprinkle sprinkles to finish.
