Non Bake Cheesecake With Green Apple Syrup
By: Anncoo
Published: Friday, March 18, 2011 - 6:44am

Ingredients




Crust
150 grams Digestive biscuits, crushed
60 grams Butter
Filling
100 milliliters Water
2 tablespoons Gelatin
250 grams Cream cheese, soften at room temperature
75 grams Caster sugar (used icing sugar, sifted** add icing sugar 
250 grams (1 cup) Natural yogurt (used Greek yogurt)
125 grams Green flavored Apple syrup (from PH)





Preparation

1 Line a 20cm round pan (with removable base) set aside. 2 Combine crushed digestive biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least one hour. 3 Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once  the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature. 4 With an electric mixer, beat cream cheese and icing sugar together until smooth. Add in gelatin solution and yogurt, beat till the mixture turns smooth. 5 Divide mixture into two bowls, one with 250g cream cheese mixture and add in 125g apple syrup, mix well with a spatula. 6 Spoon 4 tablespoon of the plain cream cheese mixture into the middle of the  prepared pan, then 3 tablespoon of the apple syrup cream cheese on top. 7 Continue alternately the cream cheese until you finish them. Don't tilt the pan, it will spread by itself. You can change the lines to zebra design if you wish (refer here). 8 Chill cheesecake in refrigerator for at least 4 hours or till next day before serve. 








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Preparation

 1  Line a 20cm round pan (with removable base) set aside.  2  Combine crushed digestive biscuit crumbs and melted butter together in a mixing bowl. Press the biscuit crumbs onto the base of the prepared pan. Chill in the freezer compartment for at least one hour.  3  Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once  the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.  4  With an electric mixer, beat cream cheese and icing sugar together until smooth. Add in gelatin solution and yogurt, beat till the mixture turns smooth.  5  Divide mixture into two bowls, one with 250g cream cheese mixture and add in 125g apple syrup, mix well with a spatula.  6  Spoon 4 tablespoon of the plain cream cheese mixture into the middle of the  prepared pan, then 3 tablespoon of the apple syrup cream cheese on top.  7  Continue alternately the cream cheese until you finish them. Don't tilt the pan, it will spread by itself. You can change the lines to zebra design if you wish (refer here).  8  Chill cheesecake in refrigerator for at least 4 hours or till next day before serve.