Simple Way to Prepare Award-winning No-bake Cheesecake with Fruit and a Hint of Rum
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Many things affect the quality of taste from No-bake Cheesecake with Fruit and a Hint of Rum, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare No-bake Cheesecake with Fruit and a Hint of Rum delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make No-bake Cheesecake with Fruit and a Hint of Rum is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook No-bake Cheesecake with Fruit and a Hint of Rum using 13 ingredients and 11 steps. Here is how you cook it.
My homemade dried fruits in rum are so delicious so I added them to a no-bake cheesecake.
Put the circular mold on a baking sheet to stabilize, and wrap the bottom with aluminium foil.
Adjust the amount of granulated sugar to taste.
If you are using 100 g of fruit soaked in rum, you can also add 1-2 teaspoon of the rum too. For 18 cm [7.1 in] circular mold. Recipe by ko-ko
Ingredients and spices that need to be Make ready to make No-bake Cheesecake with Fruit and a Hint of Rum:
- Cookie crust:
- 120 grams Plain biscuits
- 60 grams Butter
- Cheesecake batter:
- 150 grams Cream cheese
- 60 grams Granulated sugar
- 2 tsp Lemon juice
- 2 large Egg yolks
- 120 ml Milk
- 100 ml Heavy cream
- 150 grams Dried fruits soaked in rum
- 7 grams Gelatin
- 3 tbsp Water
Steps to make No-bake Cheesecake with Fruit and a Hint of Rum
- For the fruit soaked in rum, refer to. Or use store-bought fruit soaked in rum.
- Put the biscuits in a plastic bag and crush with a rolling pin. Mix well with melted butter, and press on the bottom of the mold.
- Beat the cream until thick. Dissolve the gelatin in water, and heat in a bowl suspended over a pan of hot water.
- Add softened cream cheese, granulated sugar and lemon juice to the bowl and mix.
- Add egg yolks, milk and rum-soaked fruits, mixing well between additions.
- Add gelatin and mix well. Pour in the cream.
- Put bowl over another bowl filled with ice water, and mix until thickened (don't let the fruit sink to the bottom).
- Pour the batter into the mold, smooth out the surface and chill until set in the refrigerator.
- The procedure is the same if you make it in small molds: line the bottoms with the cookie crust, and pour the cream cheese mixture on top.
- If you make it in the oval shaped molds shown in Step 9, you can just push them up from the bottom to unmold, without having to heat the outside.
- It looks like this when sliced.
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