No-Bake Cheesecake

منى جاب اللهCuisinier

Ingrédients

• 4 tablespoons of Kiri cheese, equivalent to 4 cubes
  4 tablespoons
• 4 tablespoons of melted butter, hot
  4 tablespoons
• 140 grams of cream, whipped powder
  140 grams
• 1 teaspoon of gelatin, powder
  1 teaspoon
• 1/4 cup of warm water
  0.3 cup
• 250 grams of cream
  250 grams
• 1/2 teaspoon of vanilla
  0.5 teaspoon
• 170 grams of sweetened condensed milk
  170 grams
• 300 grams of digestive biscuits
  300 grams
• 1/2 cup of caramel cream, for decoration
  0.5 cup

Mesures

1. 1

   Crush the biscuits well, then add the hot butter and mix with your hands.

   Matériel requis:

   Blender

   5 minutes
2. 2

   Spread the biscuit mixture with butter in a tray and press it down well with a spoon, then place the tray in the refrigerator.

   Matériel requis:

   Plateau

   5 minutes
3. 3

   In a bowl, combine the cheese, cream, whipped cream, vanilla, and sweetened condensed milk, and mix them with a whisk until the mixture thickens.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
4. 4

   In another bowl, dissolve the gelatin in hot water and stir until completely dissolved.

   Matériel requis:

   🍳

   Bowl

   5 minutes
5. 5

   Add the gelatin to the whipped cream mixture and mix well.

   5 minutes
6. 6

   Pour the cream with gelatin over the biscuit layer and spread it to cover.

   5 minutes
7. 7

   Place the cheesecake in the refrigerator for at least an hour and pour caramel cream or any preferred sauce on top when serving.

   Matériel requis:

   🍳

   Refrigerator

   60 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques