Strawberry Heart No Bake Cheesecake Recipe by cookpad.japan
Cooking Instructions 1 Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor). 2 Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer. 3 Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well. 4 Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon. 5 Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin. 6 Soften the 200 g of cream cheese in the microwave. 7 Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk. 8 Take the frozen strawberry hearts from the molds. 9 Sink the strawberry hearts into the cheesecake base, slowly and vertically. 10 Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top. 11 Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave. 12 Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft. 1 Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor). 1 Make the heart: Soften the cream cheese in the microwave, and mix well with the strawberries (I used a food processor). 2 Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer. 2 Add the gelatin, and microwave the mixture until just before it starts to boil. Mix well to dissolve the gelatin completely. Pour into a heart shaped mold, and put in the freezer. 3 Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well. 3 Make the base: Put the biscuits in a plastic bag and smash up into fine crumbs. Add the melted butter and mix well. 4 Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon. 4 Butter or oil the cake mold (neither is listed in the ingredients). Line the bottom of the mold with the cookie crumb, and press down well using the back of a spoon. 5 Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin. 5 Make the unbaked cheesecake batter: Combine the cream, sugar and gelatin in a pan, and heat while stirring to dissolve the gelatin. 6 Soften the 200 g of cream cheese in the microwave. 6 Soften the 200 g of cream cheese in the microwave. 7 Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk. 7 Add the cream cheese to the pan and mix well. Pour into the cake mold from step 4. The cheesecake mix will blend better if you use a whisk. 8 Take the frozen strawberry hearts from the molds. 8 Take the frozen strawberry hearts from the molds. 9 Sink the strawberry hearts into the cheesecake base, slowly and vertically. 9 Sink the strawberry hearts into the cheesecake base, slowly and vertically. 10 Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top. 10 Warm up any leftover sauce from Step 2 in the microwave to make it liquid, and use it to decorate the top. 11 Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave. 11 Chill until set in the refrigerator. To remove from the mold, warm up the outside of the mold with a damp kitchen towel warmed up in the microwave. 12 Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft. 12 Note: Since this cheesecake is pretty firm, it's easy to remove from the mold and slice. The texture is springy and soft. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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