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 most recently have some time, I had been browsing on the web a few days ago. Trying to get fresh, stirring tips, inspirational meals that I have never used before, to amaze my loved ones with. Searching for a long time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I discovered this scrumptious and simple dessert by chance. It seemed so delicious on its pic, that required fast actions.
It was not difficult to imagine how it is made, how it tastes and how much my husband will probably enjoy it. Actually, it is extremely easy to keep happy him in terms of puddings. Yes, I am a blessed one. Or perhaps he is.Anyhow, I went to the website: Suncakemom and used the detailed instuctions that were accompanied by wonderful pics of the method. It just makes life faster and easier. I can suppose it is a bit of a hassle to take snap shots in the midst of cooking in the kitchen as you usually have sticky hands therefore i sincerely appreciate the hard work she put in for making this blogpost .
Having said that I am encouraged to present my personal formulas in the same way. Many thanks the thought.
I had been tweaking the original recipe to make it for the taste of my family. I’ve got to mention it absolutely was an incredible outcome. They loved the flavor, the thickness and enjoyed having a delicacy like this during a busy week. They basically wanted more, a lot more. Hence the next occasion I am not going to make the same mistake. I’m likely to twin the amount .
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.