No-Bake Strawberry Cheesecake
Ingredients: Whole wheat biscuits, Melted unsalted butter, Gelatin, Water, Cream cheese · 180 min cook time · 318kcal · ₩14,500
Ingredients
80g Whole wheat biscuits, 35g Melted unsalted butter, 10g Gelatin, 50g Water, 250g Cream cheese, 40g Sugar, 2g Vanilla extract, 5g Lemon juice, 150g Strawberry puree, 180g Heavy cream
Instructions
1. Add 35g of melted unsalted butter to 80g of whole wheat biscuits and mix well.
2. Place the mixture in a 15cm x 7cm mold and press it down. Put it in the refrigerator.
3. Add 50g of water to 10g of gelatin and mix well. Let it sit for more than 10 minutes.
4. Mix 250g of cream cheese until smooth. Add 40g of sugar, 2g of vanilla extract, and 5g of lemon juice and mix well.
5. Add 150g of strawberry puree and mix well.
6. Microwave the gelatin for about 20 seconds until it melts. Add the melted gelatin to the cream cheese mixture and mix well.
7. Whip 180g of heavy cream until soft peaks form. Add the whipped cream to the cream cheese mixture and mix well.
8. Divide the cheesecake mixture into 5 parts and color them (210g, 170g, 130g, 90g, 50g). Put them in order from the darkest color (the largest amount) to the lightest color (the smallest amount) in the mold. Harden in the freezer for about 2 hours.
9. Remove the cheesecake from the mold and put it in the refrigerator.
10. Add 30g of water to 6g of gelatin and mix well. Let it sit for more than 10 minutes. Add 90g of sugar, 75g of starch syrup, and 45g of water to a pot and boil until thickened (about 103℃). Add 90g of white chocolate and mix well. Add 60g of condensed milk and food coloring (red, black, white) and mix well. Microwave the gelatin for about 20 seconds until it melts. Add the melted gelatin and mix well. Cool the temperature to about 28~29℃. Pour the glaze over the cheesecake.
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