I always wanted to make a no-bake cheesecake. After looking at Anncoo Journal Sakura Cheesecake I know I going to adapt her recipe in my 1st no-bake cheesecake. Being inspired by Carol Roselle Yogurt Mousse Cake I used my homemade Pickled Roselle and Roselle Jam for the flavor.
If you wanted to make cheesecake without any baking involve do give this cheesecake a try! It is pretty simple as only creaming and mixing. If you don’t have Roselle jam just replace with the jam you have. Make sure you use kind of real jam which has high fruits content as it going to affect the taste and texture of your cheesecake. Mothers’ Day is approaching hoping this no-bake cheesecake can provide you another options to make your own cake ^^
Recipe adapted with changes from Anncoo Journal
Inspired by Carol Roselle Yogurt Mousse CakeRoselle No-Bake Cheesecake Ingredients:
~Base
95g cream cracker(about 10pcs) *I prefer fine crumbs so I crushed with blender.
50g melted butter
~Filling (A)
1 tablespoon gelatin powder
2 tablespoons water
(B) 250g Cream Cheese, at room temperature
3 tablespoons sugar
60ml whipping cream (can replace with milk)
100g Roselle Jam (recipe here)
(C) 250ml non-dairy whipping cream
Methods: 1. Line the base and side of 7’ round pan (with removable base). Set aside.
2. Combine crushed biscuit and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan and put it in the refrigerator for later use.
3. Soak gelatin with 2 tablespoons of water. Set aside to allow the gelatin to swell (lightly stir to get even soaking) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot to cool slightly before used.
4. In a mixing bowl, at medium speed beat cream cheese and sugar until smooth, then gradually add in whipping cream until combined. Add in Roselle jam, mix to combine and add melted gelatin, mix well.
5. In another mixing bowl, whip the non-dairy whipping cream until peak form (not too stiff) and fold into the cream cheese mixture with a hand whisk and mix well.
6. Pour the cream cheese mixture into the prepared cake pan. Smooth the surface and refrigerate at least 4 hours or until set. * I pour into 7’ round pan and 3 small 7cm square moulds.
I forget to make the base for my mini square moulds. It tastes better with the crumbs base as it gives texture contrasts to the soft cheesecake.
~ Topping Ingredients: (A) 6g gelatine powder 2 tablespoons water
(B) 100g roselle syrup-from pickled roselle (recipe here) 10g sugar 50g water
Methods: 1. Soak gelatin with 2 tablespoons of water(lightly stir for even soaking). Set aside to allow the gelatin to swell (about two minutes) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, it is ready to be used. 2. Add Roselle syrup, sugar and water in a small pot. Stir till sugar dissolved at medium heat. Add in gelatin and stir till combined. Cool down the liquid a little and gently pour on top of cheesecake. Chill cheesecake before serve. *I used the jelly topping for my 7' round cheesecake and 3 small square moulds. *For the syrup you can make with 5-6 fresh Roselle +150g water. Simmer about 5-6 minutes then add extra 20g sugar.
