VERY BERRY CHEESECAKE

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Andros reveals perfect no-bake cheesecake recipe for Vietnamese’s Teacher Day. Very Berry Cheesecake still makes a good impression. A cake combining crispy biscuits base topped with creamy sweet Cherry cheesecake filling with a mild sour Apricot layer above will be a perfect present for your teachers on this special occasion.

ANDROS INGREDIENTS

I/ INGREDIENTS: (4 people)

  • Biscuits (crushed) : 200g
  • Melted butter : 50g
  • ANDROS Frozen Apricot Puree : 300g
  • ANDROS Frozen Cherry : 500g
  • Brown sugar : 50 g
  • Lime juice : 30ml
  • Creamcheese : 500g
  • Whipping cream : 440ml
  • Powdered sugar : 100g
  • Vanilla : 10ml
  • Gelatin powder : 25g

II/ METHOD VERY BERRY CHEESECAKE:

  • Line the bottom of a 23cm springform cake tin with greaseproof paper
  • Put the biscuits into a zipper bag and whizz into crumbs. Pour in the melted butter and whizz again, then tip into the cake tin. Use a spoon to press down evenly, then set in refrigerate
  • Put the ANDROS Frozen Cherry IQF into a pan with brown sugar, lemon juice and heat. Stir and mash the berries until they break down, allow to bubble for a few minutes until the mixture looks like jam. Allow to cool for a few minutes then sieve into a bowl and leave to cool
  • Beat the cream cheese and whipping cream with sugar in separated bowl then whip in the cherry, gelatin and vanilla extract until well combined
  • Spoon the cream mixture over the biscuit base, level the top. Mix ANDROS Frozen Puree Apricot with Gelatin and lemon juice then pour over the cake and return to the fridge to set for 2 hours or until firm
  • To serve, carefully remove the cake tin, use a pallet knife greaseproof paper from the base. Slide onto a serving plate and top with edible flowers

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