Sakura Cherry Blossom No-Bake Cheesecake: beautiful and tasty
published on 28 April, 2018 at 19:02
Ingredients:
400g cream cheese, room temperature
400ml whipping cream
80g sugar
4 tbsp lemon juice
1 tsp Sakura Liqueur
4 tbsp Sakura Jam (recipe here)
2 tsp powdered gelatin
40 ml water
400ml whipping cream
80g sugar
4 tbsp lemon juice
1 tsp Sakura Liqueur
4 tbsp Sakura Jam (recipe here)
2 tsp powdered gelatin
40 ml water
Sakura jelly topping:
1/2 cup water
1 tsp Sakura Liqueur
2 tbsp Sakura Jam
1 tbsp sugar
pink food colouring
1 ½ tsp powdered gelatin
¼ cup water
7 flowers from Sakura Liqueur
1/2 cup water
1 tsp Sakura Liqueur
2 tbsp Sakura Jam
1 tbsp sugar
pink food colouring
1 ½ tsp powdered gelatin
¼ cup water
7 flowers from Sakura Liqueur
Cheesecake base:
200g graham crackers, crumbled into very small pieces
65g unsalted butter, melted
200g graham crackers, crumbled into very small pieces
65g unsalted butter, melted
Directions:
Crush the biscuits and mix them with butter, put on the mould's base.
Mix all the ingredients for the cheesecake and pour the batter on the biscuits. To prepare the Sakura jelly topping you just need to follow the video's directions.
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