No-bake Cheesecake with Fruit and a Hint of Rum
No-bake Cheesecake with Fruit and a Hint of Rum

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, no-bake cheesecake with fruit and a hint of rum. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

No-bake Cheesecake with Fruit and a Hint of Rum is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. No-bake Cheesecake with Fruit and a Hint of Rum is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have no-bake cheesecake with fruit and a hint of rum using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make No-bake Cheesecake with Fruit and a Hint of Rum:
  1. Take Cookie crust:
  2. Get 120 grams Plain biscuits
  3. Make ready 60 grams Butter
  4. Make ready Cheesecake batter:
  5. Take 150 grams Cream cheese
  6. Prepare 60 grams Granulated sugar
  7. Prepare 2 tsp Lemon juice
  8. Prepare 2 large Egg yolks
  9. Prepare 120 ml Milk
  10. Prepare 100 ml Heavy cream
  11. Prepare 150 grams Dried fruits soaked in rum
  12. Prepare 7 grams Gelatin
  13. Get 3 tbsp Water
Steps to make No-bake Cheesecake with Fruit and a Hint of Rum:
  1. For the fruit soaked in rum, refer to. Or use store-bought fruit soaked in rum.
  2. Put the biscuits in a plastic bag and crush with a rolling pin. Mix well with melted butter, and press on the bottom of the mold.
  3. Beat the cream until thick. Dissolve the gelatin in water, and heat in a bowl suspended over a pan of hot water.
  4. Add softened cream cheese, granulated sugar and lemon juice to the bowl and mix.
  5. Add egg yolks, milk and rum-soaked fruits, mixing well between additions.
  6. Add gelatin and mix well. Pour in the cream.
  7. Put bowl over another bowl filled with ice water, and mix until thickened (don't let the fruit sink to the bottom).
  8. Pour the batter into the mold, smooth out the surface and chill until set in the refrigerator.
  9. The procedure is the same if you make it in small molds: line the bottoms with the cookie crust, and pour the cream cheese mixture on top.
  10. If you make it in the oval shaped molds shown in Step 9, you can just push them up from the bottom to unmold, without having to heat the outside.
  11. It looks like this when sliced.

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