Practical Method to Serving Tasty Tri-Color No-bake Cheesecake Topped with Jello

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To make an extraordinary Tri-Color No-bake Cheesecake Topped with Jello, here are the ingridients needed:

1. Get of The cookie crust at the bottom:.
2. Take 35 grams of Plain biscuits (cookies).
3. Provide 20 grams of Butter (salted is fine).
4. Provide of For the no-bake cheesecake batter:.
5. Take 100 grams of Cream cheese.
6. Use 30 grams of Granulated sugar.
7. Provide 100 ml of Heavy cream.
8. Provide 1 tbsp of Lemon juice (bottled is fine).
9. Provide 4 grams of Powdered gelatin.
10. Use of Jello layer: (See Recipe ID: 1050768).
11. You need 1 large of Citrus fruits (orange, iyokan, decopon, etc.).
12. Provide 30 grams of Granulated sugar.
13. Provide 2 grams of Powdered gelatin.

After readying the materials, next you are ready to make your appetizing Tri-Color No-bake Cheesecake Topped with Jello by following the procedures below:

1. Measure the ingredients. Crush the biscuits. Soak the 4 g and 2 g of gelatin separately in water. Grease the mold with butter (not listed)..
2. Melt butter in the microwave and mix with the crushed biscuits until well blended..
3. When it comes together, pack it down on the bottom of the cake mold tightly. I do this by covering my hand in plastic wrap and pressing..
4. Chill in the refrigerator until firm. If you are in a hurry, chill in the freezer. (You don't need a paper lining if you are using a 15 cm diameter mold.).
5. Microwave the cream cheese briefly to soften, and beat with a handheld mixer. Add sugar and fresh cream in several batches while mixing. Add lemon juice also, and mix until smooth..
6. When the batter increases to about 1.5 times its original volume and is smooth, turn off the mixer. Warm the 4 g of softened gelatin in the microwave, and add it little by little to the batter while mixing..
7. When the gelatin is mixed in well, pour the batter into the mold. Smooth out the surface by using a spatula or shaking it a bit. Chill to set in the refrigerator. (It should take around 3 hours.).
8. If the cream cheese is too cold in Step 6, the gelatin may coagulate and become grainy. In the wintertime, warm the cream cheese mixture until lukewarm by holding the bowl over a pan of hot water or microwaving it briefly..
9. Use whatever citrus fruit you like. The three listed above are recommended! This is iyokan. Peel the membranes. Shred apart half the pulp finely, and the other half in bigger chunks..
10. Add 30 g of sugar and mix. When the cheesecake from Step 7 has set, add enough water so that it comes up to 200 ml..
11. Heat 2 g of gelatin and add to the pulp mix. When it's cold, heat the citrus pulp to about body temperature before adding the gelatin..
12. Cool the jello well. (Put the bottom of the bowl over another bowl of cold water and mix, or chill in the refrigerator.) Pour the jello over the cheesecake..
13. Scatter the larger chunks of citrus chunks evenly while you cover the top of the cheesecake completely. Work gently so that you don't poke holes into the cheesecake..
14. Chill in the refrigerator for another 3 hours, and it's done. It's hard to unmold the cake right after it comes out of the refrigerator, so leave it at room temperature for a while..
15. Cut through for a nice look at the three different layers..
16. To soften the gelatin, add 3 to 4 times its weight in water. Be sure to soften the gelatin in water first, and then heat it up to body temperature..

Combine all the base ingredients and firmly press into the pan and keep refrigerated. In a mixing bowl, beat cream cheese until smooth, add in sugar and continue beating until creamy. Add egg one at a time, mix well before adding another. We love a good cheesecake, and lemon Jello no bake cheesecake used to be one of our favorite desserts. Add gelatin and beat until incorporated.

Recipe : Tri-Color No-bake Cheesecake Topped with Jello

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instruction to make Tri-Color No-bake Cheesecake Topped with Jello

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