Saturday, 27 December 2014

No Bake Lime&Ederflower Cheese Cake


  Again with cheese cake, my hubby's favorite, and I love to make them over and over agin, I prefer no bake cheese cake rather than the bake one, for me it's more tasty and moist, easy to make and almost zero chance of mistakes.
  My husband brought a mini cheese cake mould (12 moulds in tray) for me ages ago and I haven't had a chance to use it. I do love to make everything in a miniature version, enough for one portion. 
                                    
  After last time I made elderflower jelly, I'm really in love with it so I decided to have elderflower jelly on top of my cheese cake with edible flowers and berries. Such a cute little thing ^_^
Ingredients 

Crust
arrowroot milk biscuits 
melted butter

Cheese cake
225g. solften cream cheese
150mls. cream
lime juice and zest from1 lime
1 gelatin leave
200g. condensed milk

Elderflower Jelly
4 leaves of gelatin 
1 cup water
2 tbs sugar
3 elderflower cordial 

edible flowers, berries 

Directions 
To make the crust. Using a food processor, process biscuits until fine crumbs then gradually add melted butter and mix to combine. The crust will look like wet sand. Press the biscuit mixture over base and side of prepared pan. Refrigerate for 10 minutes.
    Soak gelatin leaves in cold water for 5 minutes or until the gelatin leave is soft. Put 50 mls. of cream in to a bowl and warm in the microwave for 1 minute, take gelatin leave from water, squeez to get rid off the excess water and put in to the warm cream, stir until the gelatin dissolves. Set aside
    Using an electric mixer, beat cream cheese until light and fluffy, add condensed milk then add lime zest and lime juice, stir to combine. Set aside.
    In another bowl whip cream until stiff peaks then gradually beat in gelatine mixture until combined.
 Fold in cream cheese mixture then pour mixture into prepared pan. Return to refrigerater.
    To make elderflower jelly. Soak gelatin leaves in cold water for 5 minutes or until the leaves are soft, meanwhile make elderflower syrup by putting water into a saucepan, bring to the boil then add sugar, stir until sugar is dissolved and then add elder flower cordial, stir to combine. Remove from the heat.   

    Squeez gelatin leaves to remove excess water then add gelatin leaves into elderflower syrup, stir until gelatin leaves completely dissolve. Allow to cool to room temperature.
                                      
    Place berries and edible flower on top of cheese cake, pour elderflower jelly on top of chilled cheese cake. Refrigerate for at least 6 hours or until completely set.
  To remove cheese cake from mould, I run the knife tip round the edge of the mould then gently remove cheese cake from the mould.
Such a sweet little thing......love love love them.
Enjoy...

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