No Bake Pink Pitaya Cheesecake
Material A. Base Crust
- 175 gr Digestive biscuits
- 20 gr Refined Sugar
- 60 gr Butter (melted)
- 30 gr Almond Nib (roasted)
Materialb. Cheesecake
- 300 gr cream cheese
- 50 gr Castor Sugar
- 1 Tbsp Lemon Juice
- 175 ml Double Cream/Whipping cream (cold)
- 50 gr sour cream
- 175 gr Dragon Fruit (blended)
- 15 gr Gelatin
- 50 ml Water
Garnish
- Red Dragon Fruit
- White Dragon Fruit
- Blueberries
- Mint leaves
How to make
- 1. Base Crust, Crush the Biscuits, crush the Digestive biscuits then mix with powdered sugar, almond nib and melted butter, mix well, then put into the tin, disassemble, flatten and compact, then store in the freezer for 15 minutes.
- 2. Mix water with gelatin, leave for 5 minutes, then the team until dissolved / Put in the microwave for 30 seconds. Set aside.
- 3. Mixer Double Cream until stiff. set aside
- 4. Mixer Cream Cheese and caster sugar until soft and creamy, add sour cream and liquid gelatin, muxer for a while until well blended.
- 5. Enter the Whipping Cream earlier, then stir gently with a spatula (don't overmix).
- Divide the dough into 2 bowls.
- 6. One part of the dough is added with 125 grams of Puri Buah Naga (Dragon Fruit in a blender without water), stir until completely blended. Pour the mixture over the base crust and flatten, store in the freezer for 5 minutes,
- 7. One more bowl of dough, add 50 grams of puri dragon fruit, stir until thoroughly mixed. Pour the batter over the first layer and smooth it out. Store Cheesecake in the refrigerator for 8 hours / Overnight.
- 8. Remove the Cheesecake from the pan and decorate with Garnish. Good luck and hopefully useful
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