No Bake No Cheese Lychee Cheesecake!
Hey Chunkies!
I know it's been a long time since the last update and I apologise for that. It's been a busy month for me lined up with weddings and anniversaries. I was hardly at home!
This week my parents celebrated their wedding anniversary and I made their most favourite Lychee Cheesecake. It's a favourite dessert to everyone in my family, especially my dad! So, I thought I'll the recipe with you guys so that you people can enjoy this celebrative week.
I learnt this recipe from my cousin, Tamanna Akka, who learnt it from her cousin. I really love this recipe and thoroughly enjoy doing this one!
Today I am going to share the recipe of . . . NO BAKE NO CHEESE LYCHEE CHEESECAKE! This recipe is a long one but a very interesting and delicious one.
Without further delay let's get into the business!!!
This is the link to my YouTube channel for the same recipe:
LYCHEE CHEESECAKE
Ingredients:
. Yoghurt - 200g
. Fresh cream - 250ml
. Marie biscuits - 20 (crushed)
. Salted butter - 100g
. Gelatin - 50g
. Cold water - 300ml
. Powdered sugar - 150g
. Icing sugar - 2tbsp
. Egg yolks - 4
. Vanilla extract - ¼ tsp
. Lychee Crush - 100g
Method:
1. Melt the butter and mix it well with the crumbled biscuits.
2. Press and flatten it in the cake mould.
3. Freeze it for 30 minutes.
4. Hang yoghurt in a muslin cloth for 2 hours.
5. Soak 25g of gelatin in 250ml of cold water and keep it aside.
6. In a mixing bowl, beat yolks and powdered sugar together until creamy.
7. Add in the hung yoghurt and beat well.
8. Microwave or double boil the gelatin to melt it and let it cool.
9. In a separate bowl, beat cream and icing sugar until thick lines are formed.
10. Add in the vanilla extract and melted gelatin in the egg mixture and beat well.
11. Pour the cream and cut-fold it with a spatula.
12. Pour the mix in the mould and freeze it for 1 hour.
13. Repeat the same steps for the leftover 25g of gelatin and mix the crush with the melted gelatin.
14. Pour it on the cake and refrigerate for 10 minutes.
Serve chilled. STAY TUNED for the next update!
Love,
Sheeren
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