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Tuesday, 3 September 2013

Trifle-like Layered Two-tone Cheesecake (No-Bake)

Bored with conventional Cheesecake? 
Please try this one:
Trifle-like Layered Two-tone Cheesecake (No-Bake)
in glass bowls, 
ideally for homely party among friends and loved ones 
yet can be matched with commercial purpose:) 
Either way, let's get high on life
with the 7th cheesecake heaven sensation! 
for Vanilla-Cream cheese layer
120g or 2 packs of White Sesame Crackers 
(or digestive biscuits of your choice)
100g butter, melted
1,5 Cream Cheese Blocks (375g), softened
1 can sweet condensed milk
3 teaspoons gelatin powder,
dissolved in ¾ coffee cup boiling water
3 tablespoons lime or lemon juice
3 teaspoon(s) Vanilla essence
for Dark Chocolate-Kirsch layer
125g cream cheese block, softened
1/4 sweet condensed milk
100g dark chocolate, melted
1,5 teaspoons gelatin powder,
dissolved in 1/2 coffee cup boiling water
1 teaspoon kirsch cherry liqueur
Zoom-in hmm...
How to: 
  • Using food processor or a rolling pin to make cracker crumbs. Combine the cracker crumbs and butter with a fork until well blended and press in the base of 6 glass-bowls chill for about 10-15 minutes; 
  • Beat the cream cheese in a bowl using electric mixer until smooth. Beat in gelatin mixture until just combined. Add condensed milk, lime juice and the vanilla essence, continue beating until smooth;
  • Pour half mixture into individually prepared glass and refrigerate at least 1,5 -2 hours or until set;
  • Combine chocolate, liqueur and condensed milk in a small saucepan. Stir over low heat until the mixture has melted and is smooth; remove from heat. Leave it to cool;
  • Beat the cream cheese in a bowl using electric mixer until smooth. Beat in gelatin mixture until just combined. Gently fold in chocolate mixture, continue beating until smooth; 
  • Pour mixture into prepared glasses with set cream cheese layer and continue to refrigerate until set; keep 2 tablespoons of the chocolate mixture for decoration piping;   
  • Repeat with remaining vanilla cream-cheese mixture as the 3rd layer;
  • Spoon chocolate mixture into a small paper icing bag, seal open end. Snip tip off the piping bag; pipe 6-8 lines, on the top of the last layer. Drag a skewer from the outside line.Clean the skewer and repeat this process. Keep refrigerate for another 2 hours or until set. 


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