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Top Sweets Autumn Leaves No-Bake Cheese Cake
Sweets

Autumn Leaves No-Bake Cheese Cake

Sweets

Autumn Leaves No-Bake Cheese Cake

CCHAN Cooking
FULL RECIPE
■ Cooking time: about 15 minutes
■ Material cost: Approximately $10

■ Ingredients (18 cm mold with removable bottom)
(Cookie part)
· Crackers ... 100 g
· Melted butter (unsalted) ... 50 g

(Cheesecake)
· Cream cheese ... 250 g
· Heavy cream ... 250ml
· Granulated sugar ... 60 g
· Lemon juice ... 1 tablespoon
· Gelatin (type not requiring blooming) ... 10 g

(Glacage)
· Your favorite flavored water ... 200ml
· Gelatin (type not requiring blooming) ... 3g

(Colored leaves jelly)
· Blood orange juice ... 100-150 ml
· Pineapple juice ... 100-150 ml
· Agar (follow package procedure) ... Appropriate amount

■ Steps
(Preparation) Keep cream cheese at room temperature. (If you butter the mold, it will be easier to remove cake from the mold later.)
1. Put the cracker in a plastic bag, crush it finely with a rolling pin, put melted butter in and massage well. Press it firmly in cake mold, wrap it and cool it in a refrigerator. (About 30 minutes)
2. Pour cream cheese, heavy cream, granulated sugar, lemon juice into a bowl and mix well over hot water bath. When mixed, add gelatin and mix well. Pour it in mold and solidify it (about 2 hours. If you use a freezer to the extent that it does not freeze, it solidifies quickly)
3. Prepare two small pots, heat them and pour juice in, mix and dissolve the agar. Pour it into a bat and solidify it by cooling.
4. Cut out colored leaves and ginkgo leaves from 3.
5. Place flavored water in a heat-resistant container and microwave at 600 W for about 1 minute until just before boiling, add gelatin, and mix well. Once mixed thoroughly, cool bowl with ice water bowl. Pour over 2 and put in agar leaves of 4. Cool it in a refrigerator. (About 1 hour. If you use a freezer to the extent that it does not freeze, it will settle quickly.)
6. Complete if removed from the mold♪

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