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Nobake Cheesecake with Crème Brulee
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60g graham crackers
25g butter
200g cream cheese
60g sugar
10g gelatin
50g milk
150g heavy cream
1g lemon juice
Granulated sugar
Steps:
- Wrap the bottom of the cake ring with plastic wrap and put in cake collar. Finely crush the graham crackers and mix with melted butter. Pour into the cake ring, press them down firmly and keep in the fridge to chill until set.
- In a bowl, beat softened cream cheese with sugar until smooth.
- Soften gelatin in water. After which, fish the gelatin out to mix with milk until well combined (you can use the microwave oven to help). Add the mixture into the cream cheese, and beat until smooth.
- Beat the heavy cream until it slightly thickened (gains a yoghourt texture), and then mix it with the cream cheese mixture, add in lemon juice, and whisk until smooth.
- Pour the batter into the cake ring. Send into the fridge to cool until set (about 4 hours).
- Take the cake out of the fridge, and take the cake collar and cake ring off. Sprinkle some granulated sugar over the surface of cakes. Use a kitchen torch to caramelize it.
Kitchen Tools in This Recipe
High Heat Resistant Silicone Spatula Set of 4
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Heat Resistant 11 inch Silicone Spoon Spatula
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Measuring Cups and Spoons Set in 18/8 Stainless Steel
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Can you make this chocolate or coffee flavour?