Simple Way to Prepare Jamie Oliver Sakura No-Bake Cheesecake

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, sakura no-bake cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sakura No-Bake Cheesecake is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Sakura No-Bake Cheesecake is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have sakura no-bake cheesecake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Sakura No-Bake Cheesecake:

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

Steps 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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