No-Bake Layer Strawberry Cheesecake
Ingredients
- 60g Whole wheat biscuits
- 25g Melted unsalted butter
- 4g Gelatin + 20g Water
- 160g Cream cheese
- 30g Sugar
- 2g Vanilla extract
- 5g Lemon juice
- 120g Whipping cream
- 6 Strawberries
- 330g Frozen strawberry
- 70g Sugar
- 5g Lemon juice
- 4g Gelatin + 20g Water
- 6g Gelatin + 30g Water
- 220g Cream cheese
- 25g Sugar
- 3g Vanilla extract
- 220g Whipping cream
- Food coloring
Instructions
- Add melted butter to crumbled whole wheat cookies and mix
- Put it in a 12cm mousse mold, press it flat, and put it in the refrigerator.
Basic Cheesecake Dough
- Add powdered gelatin to water, mix, and let stand for 10 minutes.
- Add sugar, vanilla extract, and lemon juice to the cream cheese heated in the microwave for about 20 seconds and mix.
- Heat the soaked gelatin in a microwave for about 15 seconds to melt, then add and mix.
- Whip about 50% of the fresh cream
- Add to the cream cheese mixture and mix evenly.
- Pour the cheesecake batter into a 12cm mousse mold and press the strawberries into it.
- Pour the remaining cheesecake batter, flatten it, and set it in the refrigerator for at least 2 hours.
Strawberry Puree
- Add sugar to frozen strawberries and boil over low heat.
- Stir in between
- When it becomes thick, add lemon juice and boil for about 3 minutes more.
- Add powdered gelatin to water, mix, and leave for 10 minutes.
- Sieve the strawberry puree.
- Add soaked gelatin, mix evenly, and leave at room temperature for a while.
Strawberry Cheesecake Dough
- Add powdered gelatin to water, mix, and leave for 10 minutes.
- Add sugar to the cream cheese heated in the microwave for about 20 seconds and mix.
- Heat the soaked gelatin in a microwave for about 15 seconds and melt it.
- Add to the cheesecake batter, add vanilla extract, and mix.
- Whip about 50% of the fresh cream
- Add to the cheesecake batter and mix.
- Add about 60g of strawberry puree to the cheesecake batter and mix.
- Put 80g in a piping bag
- Add 60g of strawberry puree and a little food coloring (red) to the remaining cheesecake batter and mix.
- Put 160g in a piping bag, add strawberry puree and food coloring repeatedly, and put 230g and 300g in a piping bag little by little.
- Lay about 3 kitchen towels on top of each other, place a plastic wrap and place the hardened 12cm mold on top of it in the center.
- Cover the 16cm mold, pull the plastic wrap, and press down firmly.
- Add 75g of the darkest color and harden in the refrigerator for about 20 minutes.
- Repeat, add 75g of other colors, and harden. (Refrigerate for 20 minutes per layer)
- Pour about 150g of the 2nd dark color on the 6th layer and harden in the refrigerator.
- Put 220g of the darkest color on the last layer and harden it in the refrigerator for about 3 hours.
