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Sakura No-bake Cheesecake Recipe

Sakura No-Bake Cheesecake Recipe
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Serving : 6
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Prepare the ingredients before making Sakura No-Bake Cheesecake in your home. Then, follow these steps below to serve Sakura No-Bake Cheesecake for your family or friends.

Ingredients: Sakura No-Bake Cheesecake

  • Crust
  • 150 grams Biscuits, cookies etc.
  • 75 grams Unsalted butter
  • For the no-bake cheesecake filling
  • 200 grams Cream cheese
  • 55 grams Granulated sugar
  • 100 grams Plain yogurt
  • 150 grams Heavy cream
  • 15 grams Sakura liqueur (or with juice)
  • 5 grams Gelatin powder
  • 30 grams Water (for the gelatin)
  • Jelly:
  • 240 grams Water
  • 20 grams Granulated sugar
  • 30 grams Sakura liqueur (or with juice)
  • 1 Salt-preserved sakura blossoms (or with slices of fruit)
  • 5 grams Gelatin powder
  • 30 grams Water (for the gelatin)

How to Make Sakura No-Bake Cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Sakura No-Bake Cheesecake in your home by yourself.

    Step 1
  • Prep: Bring the cream cheese to room temperature. Soak the gelatin powder in the water. Line the tin with baking paper. Soak the salt-preserved sakura blossoms in water.
  • Step 2
  • Crust: Crush the biscuits and mix together well with the butter. Pack tightly into the bottom of the cake tin and chill in the refrigerator.
  • Step 3
  • No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth. Mix in the sugar and add the yogurt in 2 parts.
  • Step 4
  • In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.
  • Step 5
  • Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.
  • Step 6
  • Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition. Pour the mixture into the cake tin and leave to chill and set in the refrigerator.
  • Step 7
  • Jello: Heat the water and sugar in a saucepan until the sugar has dissolved. Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.
  • Step 8
  • Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).
  • Step 9
  • Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.
  • Step 10
  • It's ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.
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