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Wednesday, 4 May 2016

No-Bake Strawberry Cheesecake In a Jar 免烤草莓乳酪蛋糕



It all started from these juicy red fresh Korean strawberries. 


Next, I found a no bake strawberry cheesecake recipe which uses mainly  cream cheese, whipping cream and strawberry purée to create a soft pudding-like cheesecake. The strawberry oats biscuits helped to form the cookie base for this soft cheesecake serves in a pudding jar. 
Love this sweet and tangy cheesecake with strawberries from top to bottom ><

Yield: 4 pudding bottles 

Ingredients
60g strawberry oat biscuits 草莓燕麦饼干
20g unsalted butter 无盐黄油

125g cream cheese 奶油奶酪
25g fine sugar 细砂糖

100g fresh strawberries 鲜草莓

100g whipping cream 动物性鲜奶油
2 tsp icing sugar 糖霜


Garnishing
4 fresh strawberries 鲜草莓


Directions
1. Freeze a hand whisk, a metal mixing bowl with a damp kitchen towel in a freezer for about 20 to 30 minutes.

2. Keep warm the unsalted butter in a rice cooker for about 8 to 10 minutes, or till the butter melted.


3. Put the biscuits into double plastic bags, and crush the biscuits into fine bits using a rolling pin. 

4. Mix the crushed biscuits with the melted butter.


5. Distribute the wet biscuit crumbs among 4 x 200ml pudding bottles, about 17g each.

Lightly compact the biscuit crumbs using the end of the rolling pin.

Refrigerate the bottles for 20 to 30 minutes to firm the cookie base.

6. Rinse the 100g fresh strawberries with Fruit & Veggie Wash.

Blitz the strawberries in a blender or food processor into a purée. 


Keep the strawberry purée in the fridge till needed.

7. Cream softened cream cheese with 25g of fine sugar till smooth.



8. Mix in the cool strawberry purée.


Cover and keep in the fridge till needed.


9. Shake well the whipping cream before pouring into the cold mixing bowl from (1).
Whisk the whipping cream till slightly frothy, and add in the icing sugar.

Continue to whisk for about 8 to 10 minutes, or till the cream thickens into almost stiff peak stage.
Avoid over whipping to prevent the cream from separating into fat and buttermilk.



10. Fold in the strawberry-cream cheese mixture from (7) into a smooth mixture.



11. Spoon the strawberry cheese mixture  into the 4 pudding jars, about 85g each.

Tap the bottles lightly to level up the strawberry cheese batter.

12. Cover and refrigerate for at least 3 hours.


13. Garnish the strawberry cheesecake with fresh strawberries before serving :)



Recipe adapted from 
with great appreciation :)

2 comments:

  1. Hi sis, the cheesecake still can be eaten after 1 week?

    ReplyDelete
    Replies
    1. Hi Weiwei, as there are quite a number of raw ingredients in this recipes, I think it is best to consume the cheesecake within 3 days to be safe 😊

      Delete

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