I shall post the full recipe for myUnbaked Cheesecakes~! *cheers~~*
Here goes~You will need:125g disgestive biscuits75g softened unsalted butter300g cream cheese60g icing sugar1 tsp vanillajuice of half lemone/lime250ml of double creamcherry preserve or blueberry jam(optional)1. Mix the melted butter and crumbled biscuits together and firmly pack into cake tin.2. Mix cream cheese, sugar, vanilla and lemon/lime juice.3. In another bowl, lightly whip the cream until it thickens a little.Note: You dont have to put too much air in it, it has to be firm but still cream and not dry.4. Add the cream to the cheese mixture.5. Refrigerate for at least 4 hours or overnight.6. After the cheesecake has set, you can add cherry preserve or blueberry jam to your liking. You can experiment with different flavors too.
Well, I have already prepared the base
beforehand so I shall skip the first step,
and also, I want to test if my cream is
already spoilt. So I started whipping cream
first.250ml of cream..Whip it~!
Well, I wanted to try whipping it for
a little longer as I thought it may
stay firm outside longer.BUT I WAS WRONG!
See what it became~!
(I wonder if it's because it's spoilt)Never mind~!! Let's do it again!!
250ml of cream again~
Whip it~Make it bubbles~
But remember, dont overdo it.
There it is~Firm yet creamy~
Let's not whip anymore,
before something happens again. T.TNext~ The main lead!Cheese and sugar. Mix them well.Add some vanilla.
That's a new one I'm using.
So dont really dare to put too much.Add in lemon juice.
I even added some flesh inside!
*squeezeeeee*The cheese batter.
Looks a bit lumpy to me.
Next, add the whipped cream
to the cheese. Mix well~
After mixing, I think it's
so much better than the last time!Now firmly pack the crackers intothe cake tin and pour in the batter.
Tada~ Now they are ready to be
refrigerated~! The colder they are,
the better they taste~!
It's really easy to make,
so if you got the time
you can do it yourself at home.
Or if you have the money,
you can simply buy it from me.
Hahax~!Note: This recipe is for a big round cake.
I have made it to mini cakes like this
because I love it mini~! You can pour the
batter into a round cake tin and refrigerate it.