No-Bake Pastel Rainbow Cheesecake Recipe
No-Bake Pastel Rainbow Cheesecake Recipe | Cooking tree
No-Bake Pastel Rainbow Cheesecake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step
I made a pastel rainbow cheesecake where a rainbow appears when the cake is cut.
I made it by mixing custard cream with cheesecake dough, and it tasted like milk and had a sticky feeling.
I wanted to make a rainbow shape, so I hardened the cheesecake and turned it upside down to complete it.
It’s a lovely cheesecake with a soft taste like the visual ^^
Enjoy watching~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
No-Bake Pastel Rainbow Cheesecake
Ingredients
Custard cream:
- 2 Egg yolks
- 40g Sugar
- 12g Cornstarch
- 4g Vanilla bean paste
- 200g Warm milk
- 15g Unsalted butter
Cheesecake:
- 50g Water + 10g Gelatin
- 300g Cream cheese
- 30g Sugar
- 60g Condensed milk
- 3g Vanilla extract
- 7g Lemon juice
- 220g Heavy cream
- Food coloring
- 80g Whole wheat biscuits
- 40g Melted unsalted butter
- 70g Whipped heavy cream (+7g sugar)
Instructions
To make the custard:
- Add sugar to egg yolk and mix, then add cornstarch and vanilla bean paste and mix.
- Add some warm milk and mix, then add the rest of the milk and mix.
- Boil over low heat until large bubbles rise, then add butter and mix.
- Put it in a bowl and close it with plastic wrap to prevent air from entering, then cool it.
To make the cheesecake:
- Add powdered gelatin to cold water, mix, and soak for at least 15 minutes.
- Gently mix cream cheese at room temperature, add sugar and condensed milk, and mix.
- Add vanilla extract and lemon juice and mix, then mix custard cream and mix into the cheesecake batter.
- Heat the soaked gelatin in a microwave for about 30 seconds to melt it, then add it to the cheesecake batter and mix.
- Whip about 40-50% of the fresh cream and add it all to the cheesecake batter and mix evenly.
- Heat it in the microwave for about 20 seconds to make it thinner.
- Divide the cheesecake dough into 70g, 130g, 190g, 250g, and 300g portions and color with coloring.
- Pour the dough into the center of the mold in order, starting with the largest amount, and put it in the refrigerator for about 10 minutes.
- Add the melted butter to the crumbled whole wheat cookies, mix, then place on the cheesecake and flatten.
- After hardening in the refrigerator for 3-4 hours, decorate the top with whipped cream.
Notes
- Mold size : 15cm x 7cm
Recipe video
Thank you for watching~♥
Enjoy
