cheesecake with crumbles
cheesecake with crumbles – Cheesecake with lemon-scented crumbs
Cold cheesecake without baking
Particularly impressive, very suitable for hosting, a detailed instructional video is attached to watch.
I make it every Shavuot holiday
And proud to submit it every time
😇
She is tall, stable and fair-haired, very presentable,
Our holiday model actually serves it on a plate
A brick next to a mug of hot drink.
A real and particularly impressive treat!
Gelatin plays a major role in its success.
Therefore it is important to stick to the detailed instructions
and prepare it exactly as it is written.,
The rest is really easy, flowing and fast.
The ingredients for making acheesecake with crumbles:
24 spring pattern, 26 is also possible.
Petiver vanilla biscuit sleeve.
100 grams of melted butter.
500 grams of white cheese 5%.
1/2 1 cups of sugar. (disposable hot drink)
A cup of 200 ml 3% yogurt.
Finely grated lemon peel.
A spoonful of lemon juice.
20 grams of gelatin, which is one bag + a flat spoon.
Half a cup of boiling water.
2 boxes of sweet whipping cream.
Preparation of cheesecake base with crumbs:
Crush the biscuits in a food processor or by hand and transfer to a medium bowl.
Melt butter in the microwave in pulses for 30 seconds each time until liquid and pour over the crushed biscuits.
Mix well to moisten all the crumbs, it is recommended to even knead a little.
Fill a cup with the mixture and place covered in the refrigerator until needed to spread on the cake after it hardens.
Flatten the rest of the mixture in a 24 or 26 pan and tighten well with your hands while maintaining an even height.
Making the cheesecake batter:
Dissolve the gelatin in half a cup of boiling water while mixing and crushing the gelatin in the water. Crush the stubborn lumps with the spoon and mix as much as possible until dissolved.
Transfer through a sieve to another bowl to filter full of lumps
Little ones that didn’t melt.
Another way to dissolve the gelatin; This is to place it in half a glass of cold water from the refrigerator for 15 minutes until it turns into a gel-soaked lump. Place in the microwave for 15 seconds to heat to a liquid state.
Set aside to cool and when it cools, mix the cup of yogurt into it.
Mix the cheeses with the lemon and sugar a little to make a uniform batter and while continuing to mix, pour the yogurt with the gelatin into the mixture.
Set aside for 10 to 15 minutes for easy qualification.
Meanwhile whip the cream to a very firm foam.
Add the prepared whipped cream to the cheese batter in a wrapping motion three to four times.
After complete union of the two mixtures pour into the mold
Gently on the bottom of the biscuits.
Level the surface of the cake and refrigerate for at least 8 hours.
After cooling, sprinkle over the crumbs from the glass. With a slightly damp knife, separate the cake from the surrounding sides and release the spring and pull upwards.
An amazing cake that is incredibly stable, tall and impressive
The aroma of lemon is excellent for entertaining.
Really suitable for Shavuot.