No bake zero failure Cheesecake

No bake zero failure Cheesecake

Introduction:

"This no bake cheesecake is based on Christine's blog. Very simple and zero failure! It can be done one day in advance, and it can be thawed before tasting. "

Production steps:

Step 1: put the biscuit into the fresh-keeping bag and roll it with a rolling pin.

Step 2: melt the butter, pour in the biscuits and stir well.

Step 3: spread evenly in the cake mold, and press the bottom of the glass to be smooth.

Step 4: pour sugar into cream cheese at room temperature and stir with electric stirrer until smooth and fluffy.

Step 5: add lemon juice and vanilla extract, stir slightly, and mix.

Step 6: pour light cream into another bowl and whisk.

Step 7: pour the whipped cream into the cream cheese paste and stir well.

Step 8: pour the finished cheese paste into the mold and smooth the surface.

Step 9: cover with plastic wrap and freeze for at least 5 hours.

Step 10: before tasting, thaw 2 hours in advance; or put it into room temperature until soft, cut it into small pieces and garnish it with fruit.

Materials required:

Whole wheat digested cake: 110g

Butter: 70g

Cream cheese: 250g

Fine granulated sugar: 50g

Vanilla extract: 1 / 2 teaspoon

Lemon juice: 1 / 2 teaspoon

Cream: 200ml

Fresh fruit: moderate

Note: this cheese cake does not use fish glue powder, so it needs to be put into the freezer to form.

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet