Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!
As I currently have some time, I had been browsing on the web the other day. Trying to find new, interesting ideas, inspiring recipes that We have never used before, to surprise my loved ones with. Hunting for a long time yet couldn’t come across too many interesting things. Right before I thought to give up on it, I discovered this delightful and easy treat by chance. It looked so delicious on its photo, that called for immediate action.
It absolutely was not difficult to imagine just how it is made, how it tastes and how much my husband will probably like it. Actually, it is rather simple to delight the guy in terms of puddings. Yes, I’m a blessed one. Or maybe he is.Anyways, I got into the site: Suncakemom and then used the precise instuctions that have been coupled with nice pics of the method. It just makes life less difficult. I can suppose it is a bit of a inconvenience to take pics down the middle of cooking in the kitchen because you normally have gross hands therefore i highly appreciate the time and effort she devote to make this post and recipe easily implemented.
Having said that I’m encouraged presenting my personal recipe in the same way. Many thanks the thought.
I had been tweaking the main recipe create it for the taste of my loved ones. I’ve got to mention it absolutely was an awesome outcome. They prized the flavor, the consistency and enjoyed having a treat such as this in the midst of a busy workweek. They basically demanded lots more, many more. Hence the next occasion I am not going to commit the same mistake. I’m likely to twin the quantity to get them happy.
This was made possible through SunCakeMom who provided the original Keto Cheesecake No Bake.
Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.
Grind the nuts and the butter together.
Cream the cheese and sweetener of choice with an electric beater.
Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.
Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.
Rinse, clean then cut the strawberries up.
On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)
Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.
Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)
When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.