Today's Ingredients for the crust (7“ round springform pan) :
- Pecan: 1/3 cup (slightly baked for a couple of mins)
- Dried grapes: 10
- Almond flour: 1/3 cup (slightly baked for a couple of mins)
- Coconut oil: as needed to combine all the ingredients
How to make the crust (7"):
- Use Vitamix to blend ingredients 1and 2. Then add ingredient 3 and quick blend.
- Pour the rough mixture to a bowl and add coconut oil little by little until the ingredients are fully combined.
- Place the crust mixture on the 7" mold base (lined base and edge). Press the surface firmly.
- Then put a layer of sweeten red beans.
- Put the mold into freezer, and continue to prepare the filling.
For the filling (adsjust the flavor when making the filling):
- Creamcheese: 1 pack (250g)
- Lime juice: 3T
- Honey: 6T or more
- Whipping cream: 3T
- Whipped cream: 125g whipping cream + 20g treholose (Whipped till stiff)
- Pour creamcheese filling to the whipped cream, mix them together.
- Add 2t of matcha powder and mix.
- Take the mold out from the freezer.
- Pour the filling of #7 into the mold for the first layer.
- Add 2t of matcha powder and mix.
- Pour the filling of #10 into the center of the mold.
- Add 2t of matcha powder and mix.
- Pour the filling of #12 into the mold for the mold.
- You can make many layers if you want.
- Put cheesecake in freezer for at least 5 hours.
可參考網站：
https://www.lifeloveandsugar.com/best-no-bake-cheesecake-recipe/
BEST NO BAKE CHEESECAKE RECIPE
Making a perfect cheesecake can be easy! This creamy, no-bake cheesecake recipe is absolutely fool-proof with the best cheesecake texture and flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-6 hours chill time
- Total Time: 1 hour 15 minutes, plus chilling
- Yield: 12-14 servings 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
INGREDIENTS
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 5 tbsp (65g) sugar
- 1/8 tsp salt
- 10 tbsp (140g) unsalted butter, melted
CHEESECAKE FILLING
- 24 oz (678g) cream cheese, room temperature
- 1/2 cup (104g) sugar
- 1/4 cup (58g) sour cream
- 3 tbsp fresh lemon juice
- 1 1/4 cups (300ml) heavy whipping cream, cold
- 3/4 cup (86g) powdered sugar
- 1 tbsp vanilla extract
WHIPPED CREAM TOPPING
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
INSTRUCTIONS
1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and mix until well combined and smooth.
5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
4. Add the sour cream and mix until well combined and smooth.
5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
5. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
6. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
7. Add the filling to the crust and spread into an even layer.
8. Refrigerate cheesecake until firm, 5-6 hours or overnight.
9. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
10. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
11. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
12. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.
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