Ice-Cream Cheesecake
Wanted to attempt to make a non-bake cheesecake. But accidentally turn out and became an ice-cream cheesecake instead.
When I first took it out of the fridge after letting the cheese set, it was way too soft to be just eaten like this. So I put it in the freezer to see if the cheese will harden and taste better.
When I took it out and tried, it tasted like ice-cream cheesecake! My mum loved it and told me not to make this too often coz she doesn't wanna get fat! ^^ My HTB enjoyed it very much too. I am definitely making this again soon!
Recipe:
Adapted from: Bigaku ~ 雪の趣味
8” square / round pan (I used a 8" pie pan)
Serves: 8
(A)
8 - 10 pcs of Digestive biscuits – crushed to fine bread crumbs like.
100 grams of melted butter mixed well into crushed biscuits ensure crumbs can form a firm dough when grab together else the base will fall apart when cut.
Press the biscuit base to the pan firmly with the back of a spoon.
Set pan into fridge to set for minimum 10mins.
(B)
50 grams castor sugar/fine sugar
5 grams gelatin
150 ml boiling water
(C)
250 grams cream cheese (room temp)
1 teaspoon vanilla extract
(D)
150 grams whipped cream (stiff peak) – keep cold in fridge after whisking till needed
Mix ingredient of (B) together and stir to ensure gelatin is dissolved into the mixture. Ensure no lumps. If there is, remove or strain away the lumps. Let it cool to room temp.
Note: Start (C) only after gelatin is almost cooled to room temp.
Beat (C) at slow speed on a hand mixer till creamy and fluffy
Slowly pour (B) mixture to (C) while still beating slowly.
Ensure all incorporated and now batter should be runny consistency.
Whisk the whipped cream on a slow speed with the mixer and ensure that the whipped cream is well mixed into the batter.
Pour batter into pan and leave it in the freezer to set for about an hour.
Let it thaw about 10 mins before serving.
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