Is baking cheesecake the best we can do or there is room for more? Let’s dive into no-bake cheesecakes and find it out!
As I recently have some time, I was searching on the web last week. Looking for new, fascinating tips, inspiring dishes that I’ve never tried before, to impress my loved ones with. Hunting for quite some time unfortunately couldn’t discover lots of interesting stuff. Just before I thought to give up on it, I found this yummy and easy treat simply by luck at Suncakemom. It seemed so scrumptious on its pic, that called for immediate action.
It had been not so difficult to imagine how it’s created, how it tastes and how much my husband is going to enjoy it. Actually, it is rather simple to keep happy the guy when it comes to treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I visited the webpage and simply followed the step-by-step instuctions that had been coupled with superb shots of the procedure. It just makes life rather easy. I can suppose it is a slight hassle to shoot pics in the middle of cooking in the kitchen as you usually have sticky hands so I seriously appreciate the time and effort she devote for making this blogpost and recipe conveniently followed.
That being said I am encouraged presenting my own recipe in the same way. Many thanks for the idea.
I had been tweaking the initial recipe to make it for the taste of my loved ones. I have to tell you it absolutely was an awesome outcome. They enjoyed the taste, the consistency and enjoyed getting a treat such as this during a hectic workweek. They basically wanted even more, more and more. Hence the next occasion I’m not going to make the same mistake. I’m going to twin the volume to make them happy.
All credit from Quick Keto Cheesecake No Bake goes to SunCakeMom
Measure the selected nuts and butter into the food processor. We can use nut flour like Almond flour too.
Grind the nuts and the butter together.
Cream the cheese and sweetener of choice with an electric beater.
Spread crust mixture into the cake tin until it’s evenly flat. Press it down as much as possible.
Spread the cream cheese evenly on top of the crust. Put it into the fridge for 4 – 6 hours to set.
Rinse, clean then cut the strawberries up.
On high heat bring water to boil then add the the chopped up strawberries. (To speed up the process we can puree them but many of us like the strawberry bits on top)
Put the lid on and cook until the strawberries start to collapse while stirring every now and then for about 10 minutes.
Reduce the heat to medium to low, remove the lid halfway so the steam can escape and reduce the volume of the jam to desired thickness for about 40 minutes. (Gelatin or agar agar can also be used to speed up the process and thicken the jam.)
When the strawberry jam completely cooled down, spread it on top of the cheesecake and put the whole thing back in the fridge. We can also keep it in a jar and pour over the cheesecake when served so we can have different flavors each time a cheesecake comes to our mind.