Strawberry cheesecake | No bake cheesecake | Only 4 Ingredients | Cheescake recipe | Angel delight |
#cheesecake #strawberrycheesecake #nobake #easydessert #kidsrecipe #lockdown #staysafe
This Strawberry cheesecake recipe is really easy to make as it is a no bake cheesecake recipe which makes it easy to make earlier on and can be stored in the fridge.
It differs from the original cheesecake containing cream cheese, this contains Angel delight instead. By replacing the cream cheese with Angel delight the Strawberry cheesecake recipe is a lot lighter and more refreshing! Perfect for those summer days. It’s really fun to make with kids too!
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Ingredients:
Strawberry
Angel delight
Digestive biscuits
Butter
Method:
Firstly crush the digestive biscuits in a mixer, or by hand using a freezer bag and filing pin. Next melt the butter and add to a pan on low heat with the biscuit mixture. Stir continuously until the butter is combined.
Add to glasses and level out with a spoon. Next make the Angel delight by pouring the packet in a bowl and add the cold milk. Mix on high speed with a handheld mixer until it’s creamy and smooth. Set aside for 5 min to allow to thicken.Whilst waiting add the strawberry’s into a pan with a little water and simmer until the strawberry’s are soft. Mash the strawberry’s until soft. Allow to cool. Now add the thickened angel delight into the glasses on top of the biscuit mixture. Next once the strawberry mixture is cool add on top of the Angel delight. Finally add some squirty cream on top and finish off with some slices of strawberry.
Serve immediately. Enjoy!!
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Jiggly Fluffy Japanese Cheesecake
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Here is what you'll need!
Fluffy Jiggly Japanese Cheesecake
Servings: 6-8
INGREDIENTS
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams ) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION
Preheat oven to 320°F/160°C.
In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Enjoy!
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