This rare cheesecake in Japanese style is creamy but light and refreshing, easy to prepare and has made gluten and dairy products!
This rare gluten -free and milk -free cheesecake does not require any cooking, which makes the process a kids game. It is also perfect for the hottest time of the year that has no deal with the warmth of the oven.
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It is incredibly smooth and creamy that you would never know that it is made without dairy products -caseari. – And the anacardi are not used in the recipe (= no nightly soaks and mixing etc.).
Since non -dairy cheese and yogurt cream are combined together, it is much lighter than normal cheesecake that makes it work even after a heavy meal. The rare cheesecake is set with gelatin powder, which helps to firm the consistency without making it heavy. There is a slight exploitation but not the point where Jello seems.
Everything you need is to prepare the crust layer, pour on the filling and let it rest in the fridge for a few hours!
Ingredients for this recipe
For crust:
For filling:
- Gelatin powder
- Waterfall
- Milk -free cheese cream – I like to use the Vivife cheese cream
- Sugar
- Unclared almond milk yogurt – or coconut/ soy yogurt
- Lemon juice – fresh or bottled
For Topping (optional):
How to prepare the Japanese rare cheesecake
1. Make a mix of crust. Place the graham crackers in an airtight bag and crush yourself well. Pour the melted butter and let it mix in the crackers.
2. Cool the crust layer. Distribute the cracker mixture in the lower part of a feded spring -shaped pan and press down using your fingers. Keep in the fridge as you work with the filling.
3. Prepare the mix of jelly. In a small cup of microwave safety, add the jelly and water together and bang immediately with a fork. Set aside.
4. Take the filling. Soften the cheese cream in the microwave or in the double boiler. Add the sugar in the cheese cream and mix well. Then mix the yogurt and lemon juice.
5. Slide the gelatin. Microwave the gelatin + the water mix in increases of 10 seconds until the gelatin is completely dissolved. Pour the mix into the cheese cream mix, banging at the same time.
6. Relax and serve! Pour the filling of cheese cream over the prepared crust. Refrigerate for 4+ hours. Top with berries.
*See the recipe card below for detailed instructions.
Suggestions or rare creation cheesecake
- Bang well before adding the mixture of melted jelly so that everything is based without hitches.
- Do not boil the mix of gelatin as it weakens its setting power. Heats enough to dissolve the granules.
Frequent questions
This cake can be kept refrigerated for a maximum of 3 days, firmly covered. Always keep cold until it is ready to serve how the cake softens at hot temperature.
You can. But since Greek yogurt has a thicker consistency, the cake will also be heavier.
Other recipes with jelly …
Recipe
This rare cheesecake in Japanese style is creamy but light and refreshing, easy to prepare and has made gluten and dairy products!
Ingredients
Crust
- 4 ounce Honey Graham Cracker gluten -free
- 4 spoons vegan butter or refined melted coconut oil
For filling
- 3 spoons gelatin powder approx. 1 package is slightly more
- 4 spoons waterfall
- 8 ounce Milk -free cheese cream I like the Violife brand
- ½ cup Organic brown sugar
- 1 cup Yogurt with unsweetened almond milk
- 2 spoons lemon juice
Prevent the screen from becoming dark
Instructions
-
Place the graham crackers in an airtight bag and crush yourself well. Pour the melted butter (or coconut oil) and let it mix with the crackers.
-
Distribute the cracker mixture in the lower part of a leaked spring -shaped pan and press down using the fingers or the lower part of a dry measurement cup. Leave to sit in the fridge as you work with the filling.
-
In a small cup of microwave safety, add the jelly and water together and bang immediately with a fork. Set aside.
-
Put the cheese cream in a microwave bowl. Microwave in increases of 10 seconds until they are very soft. Alternatively, soften a double boiler.
-
Add the sugar in cheese cream and mix well.
-
Mix the yogurt and lemon juice. Mix well.
-
Microwave the mixture of gelatin + water (from passage 3) with increases of 10 seconds until the gelatin melted completely. Pour the mix into the cheese cream mix, banging at the same time.
-
Pour the filling of cheese cream over the prepared crust. Refrigerate for 4+ hours.
-
Top with berries at the service.
Notes
*You can also use a 6 -inch spring -shaped pan. The cake with higher exit.
Nutrition
Service: 1sliceCalories: 272KcalCarbohydrates: 27GProtein: 5GFat: 18GSaturated fat: 6GPolynsaturo fat: 2GMonolysatuine fat: 3GTrans fat: 1GCholesterol: 12mgSodium: 220mgPotassium: 53mgFiber: 2GSugar: 18GVitamin A: 31IuVitamin C: 2mgSoccer: 65mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
