NO BAKE CHEESECAKE.

hello everyone today I'm making a no-bake cheesecake yeah so here is what we're gonna get the biscuits okay in my food processor I have one pack of tennis biscuits and then I just uh let's sit into crumbs and then I added a hundred grams of malted butter blasted a bit more and then I have this okay I'm gonna put it in my a dish then I'm going to use for my cheesecake you can also use a glass one or a springform tip now I know that a lot of people don't have the spring Fountain so I normally make it in here to show you that you don't have to make it like that you can just make it in a in a nice dish okay so I'm gonna put the biscuits in here and just place it down one second if you don't have a food processor you can put the biscuits in a freezer bag close it and then just heat it hard with a rolling pin until you get comes it does the crumbs does not have to be perfectly fine okay I'm gonna just split it out so this cheesecake is for um group of people that's working tirelessly uh unsung heroes in this times that we are finding ourselves so this is for them so I did ask them permission if I can cut a small piece to show you guys afterwards so yeah so I'm going to do that okay they said no they don't mind as long as they get the rest you in this spoon and just pressing it down right you can also use like a measuring cup and just press like that it's nice and sturdy record and then I'm going to put this in the fridge and get done with my other steps which is making the filling so the butter will stiffen if you don't want to do this process just take the tennis biscuits dip it in some water or juice and just pack it it's entirely up to you okay that's going to go into the fridge and then I'll be back with the next step okay so the biscuit base it's done it's in the fridge don't forget you add your chili this is optional you don't have to do it I'll put that one side so now I'm going to whisk 500 moles of Fresh Cream okay fresh whipping cream okay tell me if I'm moving too fast guys I'll pause and I'll wait for you it's very very easy to make just follow every step to the tea you won't go wrong okay let's 500 more and now we're gonna whisk until almost stuff Peaks form okay okay so the cream is you can see there's no peak here you see there so I'm gonna go another minute thank you okay here we go nice soft Peak you don't want it stuff okay you don't want it very stiff still have a soft texture you get the spoons I can show you because a lot of people say this is where they go wrong you see still foreign you see there's still some softer than the top part and that's fine that's what you want I become Mossy so I'll hold our feet be back now now okay now I'm gonna take 500 grams of soft cream cheese don't take it directly from the fridge this must be sitting out for about two hours three three to two hours from the fridge okay you want a soft cream cheese this is a nice full fat you can use medium fat cream cheese there we go I prefer using cream cheese for my no bake cheesecake and my baked cheesecake okay now I'm just gonna this is a crucial part you have to uh what's the word you have to do this step so you can smooth out the cream cheese so you can have a smooth cheesecake [Music] thank you Louis flies okay okay oh that's most of the work almost finished and now I'm going to add two tins of condensed milk okay two tens of these I'm just gonna pause guys just remember this is a large cheesecake if you want to make the smaller version just half all the ingredients except the biscuits right the base will remain the same your thickness oh the thickness will just be like less okay did you see that guys the camera almost fell all the way um okay so now I'm gonna mix this together foreign nice and smooth there's no lumps you because you did that first step with the cream cheese okay okay next you're gonna add the juice of two lemons and it's about half a cup I'm gonna put it through a sieve I don't get any bits okay oh that's happening I'll just go for this okay I'll just get the spoonie everything out what fell in now the biscuits and I'll just scoop it out and now the last tip is the Fresh Cream okay [Music] that we've worked earlier on it's all going in okay foreign okay quite beautiful oh look at that don't be like me guys Missy Missy Missy go further with a hand whisk because I don't want to over whip it I just want to bring it all together combine it over now the lemon juice will react with the rest of the ingredients condensed milk and it will stiffen and sit so you don't need no chili no sitting agent this is all you need and this cream cheese is smooth and sulky and now you just mix until everything is well combined well combined not peachy well okay look at that now this gets pulled over the biscuit base then I put it in the fridge for about 30 minutes and then I pour over my jelly but I pour the chili over when the cheesecake is in the fridge so when I walk it doesn't spill okay okay there we go everything is nice see it's quite thick okay next step is pouring it into the dish okay now I'm gonna pour in the mixture it's already pulling very stuff okay okay I'm going to use my spatula get the rest out okay okay all the filling the mixture is in here there we go and this dish I think it's uh three and a half liters or four I'm not sure my other dish that I showed you earlier on is a three three liter capacity okay so now I just want to even it out this is not my strong point I can even our level the mixture I'll try my best okay so we want the edges nice because we're gonna pour jelly over so if you are not if you're opting not to put the chili over you don't have to make it so perfect okay I'll clean the edges now now okay the next step in the fridge clean your edges try to make it as levelless and smooth as possible in the fridge for half an hour to an hour and then you pour over the cooled or cold jelly slowly and gently in the fridge okay and the next step is when I'm taking this out and decorating it okay so the cheesecake no bake has been in the fridge for about half an hour and I thought I'd show you how I do this so I just poured over and it's fine if it's not level just let it go it will spread on its own and for this big double one I actually used two packets of chili okay two packets of chili two cups of hot water or one half cups in the PIN no sorry it's two cups I like a lot of chili so this is going into the fridge so the chillies sit and then I'm gonna put some berries on and we'll be right back okay guys the pudding is set like the so I've I've decided not to to cut it because can you believe it I actually forgot I made another one I made the round one there we go and that's what it looks like you see yummy in my tummy that's in the springform and that one I would have probably posted it by now it is the Champs of gems two times spicy noodle Challenge and that's one of the what we're gonna have after the hot noodle challenge so I made that yesterday and I can't forgot okay so now I'm just going to decorate and what I do is cut the strawberries in half a few houses okay and I'm just gonna make some patterns see just do whatever you like okay same here okay so pretty man and I've got cherries no wonder we had stones there was no guys this is not my strong point okay flowers there we go edible flowers girl it's not the corners one second guys yeah so am I doing more sometimes more is overkill so see sorry why not how's that guys like that okay that's enough no more and there it is no bake cheesecake yeah me in my tummy there we go hope you enjoyed this video and I'll be back again with another video soon bye everyone love you guys

Channel: Fatima Sydow Cooks

Views: 293,180

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Id: QgqGRjhW7uE

Length: 19min 28sec (1168 seconds)

Published: Mon Jun 26 2023