@tqqglazern1: Raspberry Cheesecake (No-Bake) ​Ingredients For a 22 cm (9-inch) springform pan, you will need: ​For the base: 200g Digestive biscuits (or Graham crackers) and 100g melted butter. ​For the filling: 500g cream cheese (like Philadelphia), 250ml fresh heavy cream, 100g powdered sugar, and 8g gelatin sheets. ​For the raspberry topping: 250g fresh raspberries, 50g granulated sugar, the juice of 1/2 lemon, and 4g gelatin sheets. ​Instructions ​Finely crush the biscuits, mix them thoroughly with the melted butter, and press the mixture evenly into the bottom of a springform pan lined with parchment paper. Chill the base in the refrigerator for 30 minutes while you prepare the cream. ​Soak 8g of gelatin sheets in cold water for 10 minutes. In a mixing bowl, beat the cream cheese with the powdered sugar until smooth. Heat 2–3 tablespoons of the heavy cream, squeeze the excess water from the soaked gelatin, and dissolve it completely into the warm cream before stirring it into the cream cheese mixture. Whip the remaining heavy cream until soft peaks form, gently folding it into the cheese filling until well combined. Pour the cream over the chilled biscuit base, smooth out the top, and return it to the fridge for at least 2 hours to set. ​For the topping, soak 4g of gelatin sheets in cold water. In a small saucepan, cook the fresh raspberries with the sugar and lemon juice over medium heat for about 5 minutes until the berries break down. Pass the sauce through a fine-mesh sieve to remove the seeds, then stir the squeezed gelatin into the hot raspberry coulis until fully dissolved. Allow the sauce to cool down to room temperature, then pour it over the firm cheesecake layer. Chill in the refrigerator for at least 3 more hours (or overnight for the best texture). #fyp #viral #miku #mikunakano #thequintessentialquintuplets

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Tuesday 18 August 2026 21:51:00 GMT