Tuesday, November 24, 2015

Yuriko's Indulgence - Strawberry Yoghurt Rainbow Cheesecake Recipe (No Bake)

Had a beautiful rainbow cheesecake while I was at the Hello Kitty Cafe in Bangkok and it inspired me to do my very own too! =) Very happy with my first attempt, both my family and friends had only good words about it and I am very very satisfied! Here is the recipe to share with all you lovely readers! Happy Cake Making! =)

Strawberry Yoghurt Rainbow Cheesecake
(No Bake)

Recipe Serving Size: 8" round cake

180g digestive biscuits
80g melted butter
500g cream cheese (room temperature)
150g castor sugar
200g water
4 tbsp gelatin
280g strawberry yoghurt
Food colouring of your choice

1) Crush the digestive biscuits till it is fine and sandy. (or you can place it into a food processor)
2) Add the melted butter. Mix well.
3) Pour into baking tin/tin with removable base/cake ring and compact with the back of a spoon/ladle/flat cup.
4) Once compact, pop it into the freezer for 30 minutes while the cream cheese mixture is being prepared.

Strawberry Yoghurt Rainbow Cheesecake
1) Add the sugar to the softened room temperature cream cheese.
2) Mix well on low speed till creamy. (Electric mixer would give a better result)
3) Add the gelatin to the water and stir well to combine. Place into the microwave oven and warm it up on medium heat for 2 minutes. Alternatively, you may double boil it till the gelatin is all dissolved. Stir the gelatin mixture and allow it to cool completely.
4) Pour gelatin mixture into cream cheese and mix on slow speed till well combined.
5) Add in the yoghurt. Mix on low speed till well combined. (Avoid mixing on high speed as it'd incorporate many bubbles into the mixture. That's something we wouldn't want.)
6) Portion out the batter into 6 bowls. (Or depending on the number of colors you would like)
7) Add in the food colouring and mix well. (Simply dip a toothpick into the colouring and dipped it into your mixture. If it is not to your liking, add more of the food colouring.
8) Remove base from freezer. Pour in the first layer of cream cheese mixture. Allow it to spread out gently. (Do note: you might want to use a measuring cup or a bowl/cup with a sprout as it would be not only easier but will get the layer on more evenly and nicely)
14) Into the middle of the first layer, pour in the second colour from a short height of 15cm and allow it to spread.
15) Repeat with other layers.
16) Pop the cake into the freezer to chill for at least 2 hours. Alternatively, you may leave it to set in the fridge overnight.

And you are all ready to serve and impress your family and friends with a beautiful rainbow cheesecake! =)

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