Steps to Make Quick No-bake Cheesecake with Fruit and a Hint of Rum

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, no-bake cheesecake with fruit and a hint of rum. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

No-bake Cheesecake with Fruit and a Hint of Rum is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. No-bake Cheesecake with Fruit and a Hint of Rum is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook no-bake cheesecake with fruit and a hint of rum using 13 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make No-bake Cheesecake with Fruit and a Hint of Rum:

1. Get Cookie crust:
2. Make ready 120 grams Plain biscuits
3. Get 60 grams Butter
4. Get Cheesecake batter:
5. Get 150 grams Cream cheese
6. Take 60 grams Granulated sugar
7. Make ready 2 tsp Lemon juice
8. Get 2 large Egg yolks
9. Prepare 120 ml Milk
10. Prepare 100 ml Heavy cream
11. Prepare 150 grams Dried fruits soaked in rum
12. Take 7 grams Gelatin
13. Make ready 3 tbsp Water

Steps to make No-bake Cheesecake with Fruit and a Hint of Rum:

1. For the fruit soaked in rum, refer to. Or use store-bought fruit soaked in rum.
2. Put the biscuits in a plastic bag and crush with a rolling pin. Mix well with melted butter, and press on the bottom of the mold.
3. Beat the cream until thick. Dissolve the gelatin in water, and heat in a bowl suspended over a pan of hot water.
4. Add softened cream cheese, granulated sugar and lemon juice to the bowl and mix.
5. Add egg yolks, milk and rum-soaked fruits, mixing well between additions.
6. Add gelatin and mix well. Pour in the cream.
7. Put bowl over another bowl filled with ice water, and mix until thickened (don't let the fruit sink to the bottom).
8. Pour the batter into the mold, smooth out the surface and chill until set in the refrigerator.
9. The procedure is the same if you make it in small molds: line the bottoms with the cookie crust, and pour the cream cheese mixture on top.
10. If you make it in the oval shaped molds shown in Step 9, you can just push them up from the bottom to unmold, without having to heat the outside.
11. It looks like this when sliced.

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