How To Make Raspberry Jello Cake Recipe - Natasha's Kitchen
This raspberry jello cake is the perfect holiday dessert & favorite with the kids. The moist sponge cake paired with the sweet tartness of the raspberry mousse & raspberries will win your crowd over.
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Raspberry Mousse (Pink Cake) Ingredients:
►6 oz package raspberry jello
►8 oz tub cool whip, thawed in the fridge
Cake Layer Ingredients:
►4 large eggs room temp
►1/2 cup granulated sugar
►1/4 tsp vanilla extract
►1/2 cup all-purpose flour
Syrup Ingredients:
►½ cup of warm water
►2 Tbsp granulated sugar
►1 tsp lemon juice
Topping Ingredients:
►3 oz package raspberry jello
►6 oz package raspberries
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No-Bake Strawberry Cheesecake (free recipe) | Dessert Tutorial with Zoë François
This no-bake strawberry cheesecake comes together in a flash, using gelatin instead of eggs and a fridge instead of an oven. The best part? You can enjoy your favorite creamy treat, even when the weather is hot. Get the FREE recipe here ---
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In this video
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This is a no-bake cheesecake - it uses gelatin instead of eggs and a fridge instead of an oven!
This quick and easy strawberry cheesecake is perfect in summer or when your oven is busy doing other things! And if you want the free recipe in full - just click this i in the top right corner.
Here's everything you'll need for the crust...
In a food processor grind up the graham crackers,
then add the melted butter, nutella, brown sugar, salt and cocoa powder
and blend.
Press the graham cracker crust into a springform pan
and refrigerate for at least ten minutes.
Now here's what you'll need for the strawberry sauce topping:
In a saucepan add the berries, sugar, vanilla bean and water and heat until they are soft.
Puree the fruit. I like to use a hand held immersion blender for this - it's one less container to clean.
In a small bowl, add cold water to the gelatin, stir and allow it to sit until it blooms like this, which can take up to 2 minutes.
Transfer the gelatin to the hot strawberry mixture and gently stir over a low heat, just until the gelatin melts.
Reserve 3/4 cup of the strawberry sauce for the top of the cheesecake. Allow all the sauce to cool slightly, but not too much or it will set up.
Now here's what you need for the cheesecake batter:
Combine the cream cheese, sugar and vanilla extract and mix on medium low speed. We don't want too go too fast or we'll incorporate too much air and the cheesecake won't be as smooth.
Add the strawberry sauce, and mix.
In a separate bowl, whisk the cream to form stiff peaks.
Gradually fold the cream into the strawberry cheesecake mixture.
Pour the cheesecake into the refrigerated crust. Pound it on the counter a few times to flatten it out.
Allow the cheesecake to set for about 2 hours in the refrigerator.
Once it is set, pour the remaining strawberry sauce over the top - another bang will ensure it's smooth!
and return to the refrigerator for another 30 minutes.
Run a hot knife around the cake, before popping open the springform pan.
This wonderful no-bake cheesecake can be made a day ahead, and in fact, it tastes even better with a little more time in the refrigerator.
Raspberry Cheesecake / Cotton Sponge Cake / Raspberry Jelly
The raspberry cheesecake / cotton sponge cake / raspberry jelly recipe (the final cake size: 16 x 16cm / 6 x 6in)
- My Instagram:
Cotton Sponge Cake (chiffon), pan size 15 x 10 in (or 25 x 40cm)
3 egg yolks
45ml milk (3 tbsp)
45ml oil (3 tbsp)
5ml vanilla extract (1 tsp)
55g cake flour (7 tbsp)
3 egg whites
a pinch of salt
50g sugar (4 tbsp)
Bake at 170C for 20 - 22 minutes (preheated oven)
Raspberry Coulis
200g forzen or fresh raspberries (7oz or 1.5 cups)
50g sugar (4 tbsp)
2 tsp lemon juice
Cook 5 minutes over medium heat, sift to remove seeds and cool down
Raspberry Cream Cheese
200g cream cheese (7oz), softened
40g sugar (3 tbsp)
200ml heavy cream (1 cup)
70g raspberry coulis (1/3 cup)
6g powder gelatine (2 tsp), bloomed with 30ml (or 2tbsp) water and melt in the microwave for 10 - 12 seconds
Raspberry Jelly
75g raspberry coulis (1/3 cup)
75ml water (1/3 cup)
6g gelatine powder (2 tsp), bloomed with 30ml (2 tbsp)water and melted
Raspberry Syrup
2 tbsp raspberry coulis
3 tbsp water
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No-Bake Strawberry cheesecake Recipe | How to Make Strawberry cheesecake
No-Bake Strawberry cheesecake - an easy and beautiful dessert recipe that you don't need to bake at all. Follow this recipe to learn how to make homemade strawberry cheesecake.
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RECIPE:
Ingredients:
For the base:
400g (14.1oz) biscuits/ graham cracker
2/3 cup (150g) butter, melted
For the filling:
300grams (10.5oz) strawberries
600g (21.1oz) cream cheese (room temperature)
2 cups + 1tbsp (500ml) heavy cream
1.25 cups (150g) powdered sugar
1 teaspoon vanilla extract
18 grams gelatin powder
90ml cold water
For the topping:
300g (10.5oz) strawberries
3 tablespoons (37g) sugar
10 grams gelatin powder + 50ml cold water
100ml water
Directions:
1. To make the crust: In a food processor, process biscuits until fine. add melted butter and process again until combined. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing filling.
2. To make the filling: Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
3. In a bowl of stand mixer place the cream cheese, powdered sugar and vanilla extract. beat until smooth. Gradually add heavy cream and beat until incorporated.
*Note: In the video I'm using flat beater to beat the cheese mixture. it's better to use a balloon whisk for better results.
4. Melt the gelatin in the microwave for 15 seconds. Pour the gelatin to the cheese mixture. Beat until incorporated and starts to thicken.
5. Cut the strawberries in half and arrange them around the edges of the pan. Try to use similar size strawberries. Pour the filling into the pan. Place in the freezer while making the topping.
6. To make the topping: in a small bowl whisk gelatin and cold water. Set aside for 5-10 minutes. In small saucepan place strawberries, sugar and water. Cook over medium-high heat until the sugar is dissolves and simmer for 5 minutes. Puree the strawberries with a hand blender until very smooth (to get darker red color add few drops of red food coloring). Let cool 5 minutes and add the gelatin. Stir until the gelatin is melted and incorporated. Let cool to room temperature and pour over the cake.
7. Refrigerate the cake overnight.
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