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Before you jump to No-Bake Lemon Cheesecake recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.
Everybody has heard the saying “an apple a day will keep the doctor away”, however the question is, is this actually a true statement. This is a thing that many men and women live by and they also make certain their children are eating at least one apple a day. This specific thought can be identified in country’s all around the world and people follow it as gospel with out ever discovering why they should eat an apple a day. In this post we are going to be looking at apples to see if they really are a food which will help to keep you healthy.
Based on another study, apples also can have positive results on your brain. This study indicated that the ingredients in apples have the ability to help keep your brain cells from deteriorating with age. And naturally thanks to this component in apples, they can essentially reduce Alzheimer’s symptoms.
I am hoping I have revealed some information that defined why apples are so good. Something you should understand is that we only covered a portion of the benefits of eating apples. All of the benefits would take us too long to include in this article, nevertheless the information is out there. When you go shopping again, don’t forget to pick up quite a few apples, their in the produce department. You will see that your overall health may tremendously be benefited when you eat apples.
We hope you got benefit from reading it, now let’s go back to no-bake lemon cheesecake recipe. You can cook no-bake lemon cheesecake using 28 ingredients and 18 steps. Here is how you achieve that.
The ingredients needed to make No-Bake Lemon Cheesecake:
- Provide Sponge Cake
- Take eggs
- Get granulated sugar
- Take (1/2 us cup) cake flour
- Prepare (1 and 2/3 Tbsp) unsalted butter
- You need (1and 2/3 Tbsp) milk
- Get ※(Inside measurement of baking tray; 31cm x 22cm / 12.2''× 8.7'')
- Use Syrup (for sponge)
- Prepare hot water
- Prepare granulated sugar
- You need lemon juice
- Take rum
- You need Cheese Cake
- Prepare cream cheese
- You need (1/2 us cup) granulated sugar
- You need yogurt
- Prepare (2/5 us cup) heavy cream
- Take lemon juice
- Prepare (1 and 2/3 tsp) powdered gelatin
- Use water, for gelatin
- Take Lemon Curd
- You need egg
- Provide granulated sugar
- Use lemon juice
- Take (2.1 oz, 5 Tbsp) unsalted butter
- You need Toppings
- You need (1/4-1/2 us cup) heavy cream, whipped
- Take blueberries
Instructions to make No-Bake Lemon Cheesecake:
- ★Recipe video★ (my You Tube channel)→youtu.be/Iypj7gJtK-Q
- 【For Sponge Cake】Sift cake flour twice; set aside. Prepare hot water to warm egg mixture (low heat). Preheat an oven to 190℃ / 374F.
- Put eggs in a large bowl. Beat it lightly until watery. Add granulated sugar and stir well. Warm it with the hot water (low heat) while stirring. Warm it until it reaches body temperature.
- Take it out from the hot water, and warm butter and milk on extremely low heat; set aside. Whip the egg on high speed. The batter should fall slowly forming a ribbon that will hold its shape for a moment.
- Whip it slowly on low speed for 1.5 mins to make bubbles smaller and the same size. Add the flour in 2 parts. Fold it about 20 times after 1st addition. Fold it until the powderiness disappears after 2nd addition. (around 30 times)
- Pour the warmed butter and milk into a small bowl. Add a small amount of the batter to it, and stir well. Stir well until smooth. Put it back to the cake batter.
- Fold it until combined (30 times). Please mix the batter of the bottom and side sometimes. Pour it into a baking sheet and flatten it. Drop the sheet lightly about several times to remove large bubbles.
- Bake it at 170℃ / 338 F for 15 mins until golden brown. Drop the sheet to prevent the cake from shrinking. Take the cake out of the baking sheet. Let it cool. When cooled, peel off the parchment paper.
- Cut out a circle from the sponge sheet with a 15 cm (5.9'') mousse ring. Cut out a circle from the remaining sponge with a 10.5 cm (4.1'') mousse ring. Make the lemon syrup.
- Mix hot water and granulated sugar, and stir well to melt the sugar. Add lemon juice and rum, stir well. Brush both sides of each circle sponge with the lemon syrup. Place the 15 cm (5.9'') sponge cake in the ring. Set aside the other circle sponge.
- 【For Cheesecake】Soak gelatin in the water; set aside. Please put water first and sprinkle gelatin over to prevent unevenness. Mix well cream cheese until smooth. Add granulated sugar, and mix well until the roughness of sugar disappears.
- Add yogurt, and stir well until combined. Add heavy cream in 3 parts, and stir well each time. Add lemon juice, and stir well until combined.
- Melt the gelatin in the microwave little by little (600W, 5-10 sec each) so as not to boil. Add the melted gelatin to the cheese filling, stir well until combined.
- Pour half of the cheese filling into the ring, and flatten. Put the prepared 10.5 cm (4.1'') sponge on. Pour the remaining of the cheese filling over it, and flatten. Leave in a fridge for 1 hour or more to set.
- 【For Lemon Curd】Cut butter into small pieces; set aside. Beat an egg lightly until watery. Add granulated sugar, and stir well. Add lemon juice, and stir well. Pour it into a small pot. Prepare a wet cloth.
- Put the pot in hot water. Cook it with hot water over low heat while stirring. Cook it until it gets thickened lightly. Put it on the wet cloth, and stir for a min.
- Add the cut butter, and mix well until smooth. Cool it down to 25℃ (77 F), sometimes stirring. Pour it over the cheesecake. Leave in a fridge for 2 hours or more to set.
- 【Let's finish up!】Warm the ring with a hot towel. Lift the ring gently to take the cake off from the ring. Whip heavy cream until soft peaks form. Pipe the cream along the edge of the cake. Top with blueberries. It's all done!
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