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no bake cheesecake recipe without cool whipAs I most recently have a little time, I had been browsing on the internet a few days ago. Trying to find new, stirring thoughts, inspiring dishes that We have never tasted before, to surprise my family with. Searching for a long time unfortunately couldn't find any interesting things. Just before I wanted to give up on it, I stumbled on this tempting and simple treat by chance. It seemed so mouth-watering on its pic, it required urgent actions.
It was simple enough to imagine the way it's created, its taste and how much my hubby might love it. Mind you, it is very easy to delight the man in terms of cakes. Anyway, I went to the website: Ambitiouskitchen and then used the comprehensive instuctions that had been coupled with nice pictures of the operation. It just makes life much easier. I can suppose it is a bit of a inconvenience to take photographs in the midst of baking in the kitchen as you ordinarily have gross hands so that i sincerely appreciate the time and energy she put in for making this post and recipe easily followed.
That being said I'm encouraged to present my own formulas similarly. Thanks for the thought.
I had been tweaking the original recipe to make it for the taste of my loved ones. I can mention it turned out a terrific success. They enjoyed the taste, the overall look and loved having a treat such as this during a busy week. They quite simply demanded more, a lot more. Thus the next occasion I'm not going to commit the same miscalculation. I'm likely to twin the quantity .

So my site is called and here I am publishing a no-bake ginger cheesecake recipe! I must apologise to my American visitors, but I'm not just a fan of cooked cheesecake, I think it is a bit weighty, my version is lighter tasting, fresher and more creamy.
First things initial… you should employ full fats cream cheese for this, it tastes lighter but calorie wise it is anything but light! Recent reviews are heralding the significance of fat in our diets, so lets think of this as a health food.
To create my Ginger Cheesecake you will need
For the Biscuit Base
Start with the biscuit foundation by melting the butter within the microwave for about 45 seconds, or in a small pan. Place the biscuits inside a plastic bag, hold the best firmly closed. Get a moving pin, think about the taxman, your landlord or your employer (this gets you in the proper mood) then hammer away in the biscuits.
I prefer to get this done by hand as I love the texture, in this manner you get fine crumbs together with bigger pieces. On the other hand blitz the biscuits in a food processer until good. Then add the melted butter towards the crumbs and mix well, unfilled this mixture right into a lined tin and level it out by pressing with the trunk of your hands. Pop the bottom into the refrigerator to cool.
TOP TIP. I take advantage of a loose bottom or spring-form tin. Remove the base from the tin, lay a sheet of cooking parchment outrageous of the bottom, with plenty of free paper on all sides. Fit the side part of the tin outrageous of the paper and foundation. Once you remove the tin you will find you could manoeuvre the finished cheesecake on the paper without it falling apart.
For the Filling
50g Icing Sugar
100g Natural Yoghurt
Juice of 1 1 Lime
50g Chopped Crystallised Ginger
To make the filling up put aside the chopped crystallised ginger, put all the other ingredients into a bowl and beat with a mixer at broadband. Very quickly you'll have a soft unctuous filling up, then stir within the chopped ginger parts.
Take the bottom from the fridge, pour the filling on the base and smooth it out. Pop the cheesecake back in the fridge.
2 Teaspoons of Arrowroot
4 Teaspoons Caster Sugar
To make the glaze, juice 4 limes. TOP TIP Limes could be tough little fruit; they are hesitant to loose-their-juice!
Before cutting them in half roll them on your own worktop pressing straight down with your hand, this breaks up their structure. If your limes are rock solid after that pop them in the microwave for 10 secs, then roll them. If you have an extra lime it's worthy of trying juicing 1 lime in its natural state and then comparing it with the juice from a rolled one, there is a significant difference.
Place 2 teaspoons of limejuice in a cup, blend in 2 teaspoons of arrowroot until smooth.
TOP TIP. Don't be tempted to utilize other thickening realtors like corn flour, it'll make the glaze cloudy. Finley chop about 1 quarter of the skin of a lime, place this in a little pan alongside most of the limejuice. Stir within the arrowroot combination and heat, as it involves the boil it will thicken and change clear. Pour the blend on the cheesecake and place it back the refrigerator for 6 hours (or on top of that overnight) to set.
If you are ready to serve run a knife around the soft cheesecake topping, release the side from the tin and run your blade around the biscuit foundation. Remove the edges of the tin, after that you can pick up the cheesecake within the paper and slip it straight on your serving dish.
Top Suggestion. (4 top tips in a single post, who says I don't offer you a lot?!). When slicing cakes, cheesecakes and tarts it is often hard to obtain the first cut out without it dropping apart and searching a mess; slice the first and the next cut at once, then the 1st slice will come out cleaner and prepared to serve to your guests. Alternatively if you are making the cheesecake as an indulgence for one just pop the whole cheesecake in to the pig's trough and dive right in.
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