Recipe of Gordon Ramsay Sakura No-Bake Cheesecake

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sakura no-bake cheesecake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sakura No-Bake Cheesecake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Sakura No-Bake Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have sakura no-bake cheesecake using 18 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sakura No-Bake Cheesecake:

1. Make ready Crust
2. Prepare 150 grams Biscuits, cookies etc.
3. Get 75 grams Unsalted butter
4. Get For the no-bake cheesecake filling
5. Prepare 200 grams Cream cheese
6. Take 55 grams Granulated sugar
7. Take 100 grams Plain yogurt
8. Get 150 grams Heavy cream
9. Make ready 15 grams Sakura liqueur (or with juice)
10. Take 5 grams Gelatin powder
11. Prepare 30 grams Water (for the gelatin)
12. Take Jelly:
13. Prepare 240 grams Water
14. Get 20 grams Granulated sugar
15. Get 30 grams Sakura liqueur (or with juice)
16. Prepare 1 Salt-preserved sakura blossoms (or with slices of fruit)
17. Get 5 grams Gelatin powder
18. Prepare 30 grams Water (for the gelatin)

Instructions to make Sakura No-Bake Cheesecake:

1. Prep: Bring the cream cheese to room temperature. Soak the gelatin powder in the water. Line the tin with baking paper. Soak the salt-preserved sakura blossoms in water.
2. Crust: Crush the biscuits and mix together well with the butter. Pack tightly into the bottom of the cake tin and chill in the refrigerator.
3. No-bake cheesecake: Put the cream cheese in a bowl and beat until smooth. Mix in the sugar and add the yogurt in 2 parts.
4. In a separate bowl, whip the cream and sakura liqueur until stiff peaks form.
5. Heat the gelatin from Step 1 in a 600 W microwave for 20 seconds then mix into the cream cheese.
6. Add the cream mixture to the cream cheese mixture in 3 parts, mixing well after each addition. Pour the mixture into the cake tin and leave to chill and set in the refrigerator.
7. Jello: Heat the water and sugar in a saucepan until the sugar has dissolved. Mix in the gelatin and water mixture after warming it for 20 seconds in a 600 W microwave.
8. Once cooled a little, mix in the sakura liqueur and add just the petals of the salt-preserved sakura blossoms (or just top on the cake).
9. Rest the bowl over a bowl of ice and when the mixture is chilled enough to be a little firm around the edges, pour it into the main cake tin and leave everything to chill and set in the refrigerator for 1/2 day.
10. It's ready! If you cut this cheesecake with a slightly warmed knife, it will cut cleanly.

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