Sometimes it's kinda hard to make a cake for two. I don't anyhow make a big big cake and we either ate too much or the cake gone bad & ended up in the garbage bin. Especially cheesecake, we can't afford to eat it everyday until we finish up the whole cake. We prefer a lil bit of everything, meaning I can make in smaller portions and quickly finish up. Then I can make another type of dessert.
So this time, I made a mini No-Bake Lemon Cheesecake. So mini that you probably have 4 pieces per portions only. Using a 12cm diameter round cake pan. You can easily get this at Daiso. And best of all, it has removable base. Super easy to do.
The cake texture is creamy and silky smooth. Tangy lemony taste is refreshing and at the same time, you still can taste the cream cheese and not overly sweet.
You can easily get this mini cake pan at Daiso. And best of all, it has removable base.
Ingredients: (fit for a mini 12cm dia. removable cake pan)
110g Cream Cheese (I'm using Tatura brand)
100ml Fresh Topping Whipped Cream
20g Icing Sugar
1 1/2tsp Freshly Squeezed Lemon Juice
1/2 tsp Lemon Zest
1/2 tsp Gelatin
4 tsp Fresh Milk
Cake Base:
55g Marie Biscuit
35g Melted Butter (microwave for 30 secs)
Pinch of Salt
Step by Step:
1. Put a big mixing bowl (can be glass/ceramic/corningware) & the mixer whisk in the freezer first. This will be use later to whip the cream topping.
2. Then line the sides of the pan with greaseproof paper/baking pan for easy removal later on.
3. Blend biscuits coarsely using a pestle / food processor. Mix well with melted butter.
4. Pressing the biscuit crumbs with your hand/using a spoon to the bottom of the cake pan. Put the tin in the fridge for later use. The cake base will harden due to butter content in it.
5. Put gelatin and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
6. Beat cream cheese and icing sugar at medium speed with 4 teaspoon of fresh milk until smooth. (You can test to try the sweetness here, if you think it's not enough sweet to your taste, you can add abit more icing sugar). Don't forget that you still have the sweetness from the whipping cream to be added in later on.
7. Use the cold mixing bowl & mixer whisk from the freezer just now. Make sure whipping cream is cold. Place bowl in ice water before start to whisk. Whisk fresh whipping cream until soft peak and pour into the cheese mixture, fold well.
8. Pour in gelatin, lemon juice & lemon zest and mix well.
9. Pour cheese mixture into the prepared cake pan slowly to prevent trapped air bubbles. Set aside in the refrigerator for at least 4 hours to set.
10. Remove cake from the pan & serve chilled.
Note : To remove cake from the pan, put a glass at the bottom of the cake pan. Make sure you have enough space to slides down the side ring. Carefully push the side ring downwards. Lift up the cake & transfer to cake board or plate.
Have a sweet day...