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Cheesecake fara coacere | Cheesecake cu capsuni (CC Eng Sub) | JamilaCuisine - YouTube
Channel: JamilaCuisine
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Hello everybody and welcome to Jamila's kitchen!
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Today we will cook together No-bake Strawberry Cheesecake,
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so please stay with us to see the ingredients
and the directions.
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Ingredients, for the crust we will need:
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400 g digestive biscuits,
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and 150 g melted butter,
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For the filling we will need:
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600 g cream cheese,
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500 g heavy whipping cream,
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150 g powdered sugar,
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100 ml cold water,
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100 ml hot milk,
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20 g gelatin
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and seeds from a vanila pod.
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For the jelly we will need:
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300 g frozen strawberries,
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100 ml cold water,
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3 tablespoons of sugar,
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10 g gelatin
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For decoration we will need: 300 g fresh strawberries
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First of all, we will crush the biscuits.
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I will use a food processor for this.
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I will break the biscuits a little bit.
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It should look like this:
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a fine powder made from biscuits,
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which I will transfer into a bowl
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and continue to crush them,
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until I will finish them all.
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Over the crushed biscuits,
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I will add the melted butter.
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I will mix it with a fork
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until the biscuits will be well combined with the butter.
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If you prefer, you can use another type of biscuits
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for example, chocolate biscuits
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If you like them more.
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I mixed very well the biscuits,
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until they reached the texture of wet sand.
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it should look like this.
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In order to create the crust,
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I have a big plate
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in which I put the ring of a spring form pan
with the diameter of 24 cm.
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In this ring I will put the biscuits,
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flatten them with my palm
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the formed crust.
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Then I will use a cup, I have here a measuring cup, but
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you can use a bowl or a glass,
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and with this cup
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I will flatten the crust, in order to compact it.
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Now I will put the crust in the fridge,
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for at least one hour or until the crust hardened.
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To prepare the filling, we will start with the gelatin
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which I will soak in the cold water.
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Mix it.
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Let the gelatin to bloom for 10 minutes.
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After the gelatin bloomed,
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it should look like this.
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We will put it in the hot milk,
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the milk is hot, but not boiling,
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but only hot enough to burn a little bit our finger.
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Mix it well
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to dissolve the gelatin.
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Do not overheat the milk!
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If the milk boils, the gelatin will not set.
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I will leave the gelatin aside and I'll continue
with the rest of the filling.
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In a bowl of a standing mixer,
I will put the cream cheese
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which is at room temperature,
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I will add the powdered sugar,
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and the seeds for a vanilla been.
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We will start mixing
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to obtain a homogeneous mixture.
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Then I will add the heavy whipping cream,
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little by little.
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I will increase a little bit the speed
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and I will mix the filling for 5 minutes.
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Reduce the speed of the mixer
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and add the milk and gelatin mixture,
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little by little.
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Increase again the speed.
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The filling is ready,
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so I will remove the bowl from the mixer.
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Now we will continue with the strawberries.
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I will cut the ends off,
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then I will cut every strawberry in half.
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I put them back in the bowl
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carefully because I don't want to bruise them.
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I will keep these strawberries for decoration;
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with them I will decorate the sides of the cheesecake,
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so I want them to stay nice and fresh.
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The crust has hardened,
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so I can arrange the strawberies which I cut earlier,
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all around.
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And at the end,
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I will add the filling made earlier
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and slowly pour.
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The filling is liquid now
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but it will set beautifully in the fridge.
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Gently rotate the plate
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to spread the filling evenly.
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Level it a little bit.
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Now I will put the cake into the fridge,
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for at least 6 hours, or better overnight.
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For the jelly,
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I will soak the gelatin
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in 100 ml of water.
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Mix it
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the water is at room temperature.
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And I let the gelatin for 10 minutes to bloom.
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While the gelatin is blooming
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I will put the strawberries in a saucepan,
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the strawberries defrosted already,
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I will add the sugar
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mix lightly,
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and let the strawberries simmer for 5 minutes.
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The strawberries are ready
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I boiled them for 5 minutes
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I will turn off the stove
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and I will let it aside.
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I will mash now the strawberries
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just to obtain a puree
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and I will let the puree to cool down for 5 minutes.
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The strawberry puree is a little bit cooler
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but is still hot enough.
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We need it to be hot enough to melt the gelatin.
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The gelatin is also ready,
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it should look like this.
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It's very thick.
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I will pour it over the hot puree
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and I will mix it,
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to melt all the gelatin.
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And now I will let the puree to cool down and
to reach the room temperature.
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The cake has set,
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it's already pretty firm,
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so I can pour the jelly
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which is now cooled to room temperature.
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I move a little bit the plate
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to cover very well all the cheesecake
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and I will put the cake back in the fridge,
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for at least 2-3 hours or until the jelly is firm.
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After about 2 hours the jelly is firm.
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You can see it too.
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so I will let the cheesecake at room temperature
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for about 15 minutes,
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to be easier to remove it from the pan.
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The cheesecake is ready!
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I removed the ring
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and this is the final result.
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It's an extraordinary cake,
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it looks amazing,
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it's very easy to prepare and it's so delicious!
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Now I will cut a slice and we will come back
to show it to you.
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I cut a slice from this amazing cheesecake,
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because i wanted you to see how the inside looks like.
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How beautiful it is and how nicely has set.
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To cut the cheesecake more easily,
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you will need a sharp knife
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and some hot water.
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Dip the knife into the hot water for 30 seconds,
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wipe it,
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and then cut with him
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a nice slice of cake,
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like mine.
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Look how beautiful it looks,
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how firm it is.
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It's a recipe very easy to make
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fresh, delicios and very refreshing.
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If you like our recipes,
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please subscribe to our Youtube channel
or Like our Facebook page
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Thank you for watching and see you to the next recipe.
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Good bye!
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