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Cooking Tree will show you how to make a homemade version of this delectable recipe for a No-Bake Layer of Strawberry Cheesecake.
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1. Add melted butter to crumbled whole wheat cookies and mix 2. Put it in a 12cm mousse mold, press it flat, and put it in the refrigerator.
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1. Add powdered gelatin to water, mix, and let stand for 10 minutes. 2. Add sugar, vanilla extract, and lemon juice to the cream cheese heated in the microwave for about 20 seconds and mix.
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3. Heat the soaked gelatin in a microwave for about 15 seconds to melt, then add and mix. 4. Whip about 50% of the fresh cream
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5. Add to the cream cheese mixture and mix evenly. 6. Pour the cheesecake batter into a 12cm mousse mold and press the strawberries into it. 7. Pour the remaining cheesecake batter, flatten it, and set it in the refrigerator for at least 2 hours.
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1. Add sugar to frozen strawberries and boil over low heat. 2. Stir in between 3. When it becomes thick, add lemon juice and boil for about 3 minutes more.
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4. Add powdered gelatin to water, mix, and leave for 10 minutes. 5. Sieve the strawberry puree. 6. Add soaked gelatin, mix evenly, and leave at room temperature for a while.
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1. Add powdered gelatin to water, mix, and leave for 10 minutes. 2. Add sugar to the cream cheese heated in the microwave for about 20 seconds and mix. 3. Heat the soaked gelatin in a microwave for about 15 seconds and melt it.
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4. Add to the cheesecake batter, add vanilla extract, and mix. 5. Whip about 50% of the fresh cream 6. Add to the cheesecake batter and mix. 7. Add about 60g of strawberry puree to the cheesecake batter and mix.
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8. Put 80g in a piping bag 9. Add 60g of strawberry puree and a little food coloring (red) to the remaining cheesecake batter and mix. 10. 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.
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11. 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. 12. Cover the 16cm mold, pull the plastic wrap, and press down firmly.
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13. Add 75g of the darkest color and harden in the refrigerator for about 20 minutes. 14. Repeat, add 75g of other colors, and harden. (Refrigerate for 20 minutes per layer)
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15. Pour about 150g of the 2nd dark color on the 6th layer and harden in the refrigerator. 16. Put 220g of the darkest color on the last layer and harden it in the refrigerator for about 3 hours.