I am not boasting, but this is one of the creamiest cheesecakes I have ever tasted. The flavours in it are so subtle but it will keep you wanting for more! And this can be made in no-time!
NO-BAKE TIRAMISU CHEESECAKE
My own recipe
Ingredients:
For the crust:
Glucose/Marie/Digestive biscuits-200g ( I used Parle-G )
Melted butter- 100g
Sugar-2 tbsp
Method:
- Crush the biscuits and mix it very well with the melted butter till it resembles coarse sand.
- Add the sugar and give it a quick mix.
- Pat it into the bottom of an 8" round loose bottom /springform tin. If you want, you can build up a bit on the sides too, like I did.
- Refrigerate it for 30 mins while you prepare the batter.
For the cheesecake batter:
Heavy cream/Amul cream-400g
Sugar-6-7 tbsp or to taste
Home made Mascarpone cheese-400g
Gelatin-1tbsp dissolved in 1 cup of water
Strong coffee- 3 tbsp
Rum-2 tbsp (optional)
Method:
- Whip the cream and sugar into stiff peaks. Fold in the mascarpone cheese into it.
- Melt gelatin either using the double boiling method or by in the microwave for 10 secs.
- Add the gelatin, rum and coffee and fold in carefully.
- Pour over the base and leave it to set in the fridge for 2-3 hours.
- Drizzle chocolate ganache on top and decorate as you wish.
Chocolate Ganache
Ingredients:
Chocolate-25 g ,chopped
Fresh cream/Heavy cream-25 ml
Method:
- Chop the chocolate and reserve it in a metal/glass bowl.
- Heat the cream till it starts to bubble over the edges.
- Pour the cream over the chocolate and let it sit for minute or two.
- Stir it well with a spoon.
- Use as desired.
Verdict : It was really delicious! And I was jumping with joy when I cut through it...it set perfectly and the crust behaved so well! Now I know the secret to get a well behaving crust...add melted butter to it! Jobin's eyes widened with delight as he took the first bite...it was really good!
that sounds easy... will give it a try!
ReplyDeleteWow..the cheesecake looks real good!!I am not a big fan of cheesecakes,but the pic of the slice is making me drool!!Well done..for your recipe:)
ReplyDeleteYum, yum, yummy tiramisu... bookmarked :)
ReplyDeleteHi Ria, I was waiting for u to post the recipe and this looks fab, Lucky Jobin I must say. It sounds simple to try. Let me try this.
ReplyDeleteHi da...i was badly wanting to see the sliced section of the cheesecake....looks so good....will try this when there is s aparty or something. Too much of luxury and quite rich to indulge it all by myself......I can imagine jobins wide eye opening...it happens to my hubby as well when i prepare something real good:)
ReplyDeletewee..that looks easy ..must try ..do have some more mascarpone left..:))Reny.
ReplyDeleteI like no bake cheesecakes mainly because its so easy to make and your's look perfect! I'm sure it tasted great too :)
ReplyDeleteHi...this is so sinful and beautifully decorated.....
ReplyDeletehttp://treatntrick.blogspot.com
That looks really tempting and easy too..and the beautiful pics makes it more tempting.
ReplyDeleteOMG !!!! .... it looks Gorgeous n so simple to make ... definately will give it try :)
ReplyDeleteThat is just beautiful, my hubby and daughter would love these too.
ReplyDeleteNow about the recipe did you use 1 cup of water for disolving the gelatine? is it a typo mistake.
I am sure gonna make this once, after i check here aobut the gelatine.
Thank you so so much for your valuable comments!
ReplyDeleteFinla- Nope, I dissolved one envelope which was appox 1 tbsp of gelatin in 1 cup of water. I just went ahead with the proprotion in my head :) But it set so beautifully well! :)
I woiuld have thought 1 cup would be too much water, but indeed it looks beautifully set.
ReplyDeleteWill try them once.
Looking forward to the rest of this series! Lovely cheesecake, can you believe I have yet to make one?? Next thing I make, for sure!
ReplyDeletei have a doubt its written 3 tbsp coffee is it coffee powder that is added
ReplyDeleteSimi- It's 3 tbsp of coffee (liquid) and not the granules.
ReplyDeleteHi Ria, I was thinking of making this cake for my friend's party tomorrow and needed your help with a few doubts I had..How many people would this cake serve and if I need to double it how much gelatin should I use.
ReplyDeleteThanks a lot.
dee
Hi Dee,
ReplyDeleteThis cake (one portion) will comfortably serve 8, that is if you are cutting it into wedges, more if you are cutting into squares or something.
If you are doubling the recipe, use scant 2 tbsp gelatin.
Have fun at the party! :)
Hi Riya. I, almost always face this problem with Amul cream. I beat it. but find it difficult to beat to stiff peaks. Does it gain stiff peaks only if sugar is added? should the cream be frozen before use or just refrigerated? Should the beating be done on ice? How do you do it? Preethi
ReplyDeletePreethi,
ReplyDeleteYou know why that happens? It's because it has only 25% fat content in it. Low fat cream doesn't whip up easily .
From my experience, a cream with a good amount of fat can whip up on it's own, you don't need to add the sugar.
Never freeze the cream. Just open the packet and pour the contents into a glass bowl or a regular water glass, stir and leave it in the fridge (preferably lowest shelf) overnight. It will be thick the next day. I usually don't whip it , I just add it , the cold thick cream from the glass.
My aunts used to beat the cream on ice,it does help. But if you are doing it the way I just mentioned above, you can skip the ice-bath step.
Since I live in US now, we get heavy whipping cream which is high in fat content, so it whips up in less than a minute.
I hope this helps!
Ria.
Hi Thanks for your wonderful no bake recipe!
ReplyDeleteI followed it and all was done in less than 30mins.
However, i replaced the coffee with unsweetened cocoa powder but I misread and added in 3 tbsp of cocoa powder instead.. No wonder the batter turned brownish.. I had a taste of it though and it tasted Yummy!
Cannot wait for it to set and see the look on my wife's face.. Thanks again for the wonderful recipe!
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ReplyDeleteI have access to mascarpone cheese. In fact I have some in my fridge I need to use up. Can I substitute it for the homemade version? If so, do I still need heavy cream and gelatin?
ReplyDeleteAlso you are a GENIUS to think of using Parle-G for the crust.
Jennifer, yes! You will have to use heavy cream and gelatin. I hope you enjoy the cheesecake :-)
ReplyDelete