So this is my only bake (actually no-bake) in the week: a simple cheesecake which I got from Natalie.
You can see that I am real lazy - I have omitted all the toppings, just to have more time for the games :-)))
For some strange reason, I didn't take a pix of the full view of the entire cake. May be the fatigue from last night gaming session! *tsk*
For the Crust
50g unsalted butter
25g light soft brown sugar
45ml golden corn syrup (3 tbsp)
115g or 1 cup of cornflakes
For the filling:
11g sachet powdered gelatin (I used 4 gelatin leaf)
225g soft cheese
150g greek yoghurt
150ml single (light) cream
finely grated rind and juice of 2 lemons
75g caster sugar
2 eggs separated (I used 100ml whipping cream)
1 packet of strawberries
1/4 packet strawberry jello
- Place butter, brown sugar and syrup in a pan and heat over a low heat stirring until mix has melted and well blended. Remove from heat and stir in cornflakes.
- Press mixture over the pas of a 30cm loose base round cake tin and chill for 30mins
- Sprinkle gelatin over 45ml water in a bowl and leave to soak for a few mins. place the bowl over a pan of simmering water and stir until gelatin is dissolved.
- Place the cheese yoghurt, cream, lemon rind and juice, caster sugar and egg yolks in a large bowl and beat till smooth and thoroughly mixed.
- Add the hot gelatin to the cheese mixture and beat well.
- Whisk the egg whites until stiff peaks and fold into the cheese mixture.
- Pour mix over the corn flakes base and level surface. prepare strawberry jello mixture and cool slightly.
- Slice strawberries and place them in radiating order starting from outside - in.
- Pour Jello mix over strawberries just to coat strawberries with a nice glossy shine.
- Chill for 4 to 5 hours or until filling is set.
For my version, I have used the normal biscuit crust instead. These are the balance butter cookie that was sitting in my kitchen in the last 2 weeks so I am trying to salvage them. Otherwise I would have used cornflake for some little surprise.
Since this is a no-bake version, I left out the eggs for fear of salmonella! I used the whipping cream for leavening effect instead.