nasib baik buatkan cheesecake ni on thursday itu hari…bolehlah mengenyangkan perut i sebab the next day tu i demam and takde selera nak makan. segala benda yang makan tak sedap je tapi cake ni boleh plak i telan ye :-)
heeee sebab ada rasa masam masam cheese tu kot
anyway, i buat cake ni pun sebab kebetulan semua benda benda ada and lagi satu sebab ada banyak strawberries yang hasya petik itu hari..
okay, ni resepi dia ye!
no bake chilled cheesecake ni i amik from elisa taufik punya blog and elisa pulak amik from the fames nigella tu. anyway, suka tengok recepie elisa yg easy peasy itu. tapi la ni dia dah jarang post recepie. so, i cut and paste je lah ye...
Ingredients
10-12 Marie biscuits (Nigella used digestives)
2 tbsp soften butter/margerine
2 tbsp ground almonds, with 1/2 tbsp extra
300g pack of phildelphia cream cheese @room temp (i used 250gm)
1/2 cup icing sugar (more if you like your cheesecake sweet)
1 tsp vanilla essence
1 tbsp lemon juice (more if you like your cheesecake tart)
1 cup whipping cream or double cream of fresh cream
Fruit topping (I used strawberry )
Method
Brush sides of a round 6" spring form pan with butter, then sprinkle some ground almonds, shake to distribute evenly and remove excess.
In a food processor, ground biscuits then mix with 2tbsp butter and 2tbsp ground almonds, to form crumb like dough.
Press biscuit mixture on the bottom of spring form pan. Leave to chill in the fridge while you prepare filling.
In a bowl, mix well cream cheese, icing sugar, vanilla essence and lemon juice.
In another bowl, whip cream till soft peaks form (not stiff).
Fold cream into cheese mixture till well incorporated.
Pour filling into spring form pan.
Cover and chill for at least 2 hours.
To serve, run a knife on the sides of spring form pan before releasing the cheesecake.
Top with your favorite fruits
voila!!! sudah siap dan sedia untuk di makan :D
sorrylah ye sebab lupa plak nak buat elok elok tepi cake tu b4 amik gambor..heee tak sabar nak makan lah katakan :D
nak tanye la...x gune gelatin ek...hmmmm
ReplyDeletedah try wat ur resipi ni tp x keras2..huhu stil lembut jek..so mane nk makan ek..huhuhu
ReplyDeleteanon
ReplyDeleteha ah tak guna gelatin.
anon
tak keras?did u whip the whip cream/double cream/fresh cream tu pukul sampai betul betul stiff ke? any no bake cake ni kena pukul cream tu sampai betul2 sstiff/keras sbb kalau tk, mesti agak lembik
mcm confius skit sy ni.. maknanyer kena pkul cream tu lama sikit smp dia keras ke??
ReplyDeleteshaida
ReplyDeletepukul sampai nampak macam keras tapi sebenarnya tak keras i.e bentuk tu tak jatuh bila kita gerak gerakkan bekas tu..bila masuk dalam peti ais and sejukkan baru kek ni keras
kek ni kena letak dlm peti ais sbb kalau lama kat luar nanti cheese tu cepat cair ;-)
sedap _ nya kuih kak. Saya mesti masak sekali lagi terima kasih kak.
ReplyDelete