No bake cheesecake

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Hi, Roos here! You may know me from From Rose's Kitchen. I love to bake cakes, cookies and much more. On this inspiration page of zusss.nl you will see more of my recipes after today, how nice is that!

In addition to enjoying being in the kitchen, I photograph all my pastries and develop new recipes on a regular basis. What I like about baking is that you can make so many different things with just a few ingredients. I hope you can get started with the recipes on this page, because baking doesn't have to be difficult, it's all about enjoyment.

Are you having friends or family over? Then this 'no bake cheesecake' is a real treat to put on the table. The cake is packed with praline country eggs, is super tasty and incredibly easy to make!

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Number: 8 pie slices
Preparation time: 45 min.

This is what you need for your recipe:

175 gr (candy) cookies
75 grams unsalted butter
4 gelatin leaves
200 gr cream cheese
250 gr sour cream
100 gr white soft sugar
275 ml whipped cream
350 gr colored praline country eggs

STEP BY STEP | MAKING THE NO BAKE CHEESECAKE

STEP 1.

Grind the cookies into fine crumbs and melt the butter in a saucepan. Add the butter to the cookies and stir. Put the cookies on the bottom of a springform pan about 20 centimeters in diameter and press down well. Now place the springform pan in the refrigerator until further use.

STEP 2.

Fill a bowl with water and put the gelatin in it, making sure it is completely submerged. Let the gelatin soak for at least 15 minutes.

STEP 3.

Mix the cream cheese, sour cream and caster sugar with a mixer until smooth.

STEP 4.

Heat 150 milliliters of whipping cream in a saucepan and squeeze out the gelatin. Add the gelatin to the hot whipping cream while stirring. When the gelatin has dissolved remove the pan from the heat and let it cool for about 5 minutes.

STEP 5.

While mixing, pour the warm whipping cream into the cream cheese mixture.

STEP 6.

Whip the remaining whipping cream until stiff and carefully spat it into the cream cheese mixture.

STEP 7.

Coarsely chop 150 grams of praline land eggs and spat them into the cream cheese mixture. Spoon the filling onto the bottom of the cake and smooth at the top. Now place the cake in the refrigerator for at least 3 hours, but preferably overnight.

STEP 8.

Spread the remaining praline land eggs over the top of the cake.

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BAKING TIPS FOR YOUR RECIPE

Tip 1.
Choose your favorite cookies for the bottom. This recipe used candy cookies but try using ladyfingers or speculoos!
Tip 2.
Want to get the cake out of the mold nicely? Line the bottom and sides of the baking pan with baking paper. This will prevent cracks when you open the baking pan. Not using baking paper on the sides? Then first cut the cake loose otherwise it will tear when opening the baking pan.

STORAGE TIPS FOR YOUR RECIPE

Store the cake in the refrigerator to enjoy it for up to 4 days. Outside the refrigerator, the cake will only keep for a few hours. There is no need to cover the cake.

Curious about Roos' other recipes? Take a look at her tasty blog From Roos' Kitchen.