免烤箱！多層次口感，微酸帶甜的洛神花生乳酪蛋糕 
No-Bake! Multi-Layered Roselle Peanut Cheesecake with a Sweet and Tart Flavor
After making roselle preserves last time, my friends kept asking for a roselle-flavored cake. So, during a holiday break, I made a unique roselle peanut cheesecake that you can't find anywhere else. Initially, I planned to create a beautiful gradient color, but considering my friend's request for lots of roselle, I chopped the roselle preserves and added them to the cake. The crunchy roselle texture, combined with the roselle jelly and cheesecake, was so deliciously sweet and tart that it was gone in no time. Here's the recipe for anyone interested in trying it out.
❤️ For more recipes, visit: https://missyuan.cooking/roselle-peanut-cheesecake/
Open in Cookpad AppCooking Instructions
- 1
Place the graham crackers in a ziplock bag and crush them with a rolling pin until very fine.
- 2
Microwave the unsalted butter until melted, then mix it with the crushed crackers. Press the mixture firmly into the bottom of a mold. You can place a round piece of parchment paper at the bottom for easier removal.
- 3
Refrigerate for 30 minutes.
- 4
Whip the heavy cream and sugar in a mixing bowl until soft peaks form (the cream should be slightly runny with visible lines). Chill in the fridge until needed. Whipping the cream makes the cheesecake fluffier and creamier. If not whipped, the texture will be denser and shorter.
- 5
1. Cut the gelatin sheets into four pieces and soak them in cold water for about 5-8 minutes, then squeeze out excess water. 2. Do not use room temperature or hot water for soaking, as the gelatin will dissolve.
- 6
Mix the cream cheese and sugar until smooth. Let the cream cheese reach room temperature before mixing for easier blending.
- 7
Take a small portion of the cheesecake filling and place it in another bowl. Add the drained gelatin sheets and mix over a hot water bath until smooth.
- 8
Combine the two portions of cheesecake filling until smooth.
- 9
Mix in the whipped cream until well combined.
- 10
Divide the cheesecake filling into two parts. Pour half into the mold.
- 11
Gently shake to level, then refrigerate for 1-2 hours.
- 12
Mix the remaining cheesecake filling with the chopped roselle preserves until well combined.
- 13
Pour the roselle cheesecake filling into the mold.
- 14
Gently shake to level, then refrigerate for 1-2 hours.
- 15
Soften the gelatin sheets and mix with warm water until smooth.
- 16
Add the roselle syrup and mix until well combined.
- 17
Pour the roselle jelly mixture over the cheesecake.
- 18
Refrigerate for 3-4 hours until set. When removing from a 6-inch springform pan, do so gently. If the jelly layer isn't firm enough, the edges might break, so be careful!
- 19
This roselle peanut cheesecake is sweet and tart, refreshing to taste, and pairs perfectly with a cup of coffee or tea. The aroma and texture are wonderfully layered. Remember to store it in the fridge and consume within 3 days.
Reactions
Similar Recipes
-
Refreshing 'Lemon Cheesecake Japanese Shaved Ice' with a Sweet and Tart Summer Flavor Refreshing 'Lemon Cheesecake Japanese Shaved Ice' with a Sweet and Tart Summer Flavor
This 'Lemon Cheesecake Japanese Shaved Ice' is full of summer vibes. It's fragrant with a hint of creaminess and has a rich texture that's super delicious!!MissQ My Little Kitchen~http://popo320pig.pixnet.net/blogPopo's Little Days~https://www.facebook.com/popo320pig
Translated from Cookpad Taiwan -
Rich and Crispy No-bake Cheesecake Tart Rich and Crispy No-bake Cheesecake Tart
I love crispy oatmeal cookies and love rich cheesecake so I combined the two for this tart.To strain yogurt, wrap regular yogurt in gauze and place over a strainer overnight.For a richer version, use cream with a fat content of at least 40%. Recipe by Yoshi*
-
Very Berry No-Bake Cheesecake Tarts Very Berry No-Bake Cheesecake Tarts
When I poured blueberry jam on top of no-bake cheesecake and ate it together, it was so delicious, so I mixed them and tried making blueberry no-bake cheesecake.You will have leftover no-bake cheesecake batter. It's also tasty to spread it on your favorite bread or cookies. Recipe by ko-ko -
Rich No-Bake Cheesecake Tarts Rich No-Bake Cheesecake Tarts
Because I like tarts.They become even more wonderful if you garnish with fruit or cream. Recipe by Otometeo -
Soft Cream Cheesecake with Sweet Potato Soft Cream Cheesecake with Sweet Potato
I got a big sweet potato, so I made cake.I recommend "Philadelphia" brand cream cheese.I used a 15 cm cake pan for the photo and 2 cocottes because there was a lot of batter. If you half the recipe, it should be good for 12 cm pan.I guess a 18 cm pan is also acceptable, but I don't have it so I can't verify if it's good. Recipe by Mai*Mai -
Easy Cheesecake Tart with Panko Easy Cheesecake Tart with Panko
My mother-in-law made this cheesecake tart over ten years ago. It was delicious, so I asked her this recipe. Since then, this cheese cake tart is regular birthday cake at my house.If you prefer a more crispy tart texture, you can bake for an extra 5 minutes. Please chill well in the fridge as it is easier to remove from mold. If you find difficult areas to remove, try running a toothpick around the cake. Recipe by Kyarachan -
Purple Sweet Potato Baked Cheesecake Purple Sweet Potato Baked Cheesecake
I used purple sweet potato in my usual sweet potato and pumpkin cheesecake recipe because I was taking it to a party. Everyone loved it.It's easy. All you have to do is mix and bake. Blend in order in Steps 3 and 4 for a smooth texture. If you don't have a food processor, mash the sweet potato carefully and use a hand mixer. Recipe by ehuchan -
Rich Baked Cheesecake Tarts Rich Baked Cheesecake Tarts
Because I like tarts.You'll end up with a little bit of cream cheese filling left over. Place it in a heat-resistant dish and bake together with the tarts to make a mini cheesecake. Tart Crust recipe is here: https://cookpad.wasmer.app/us/recipes/145534-basic-tart-crust(Recipe by Otometeo) -
Coffee Cheesecake Tart Coffee Cheesecake Tart
For my mother's birthday, I baked a dessert using her favorite coffee.First beat one egg and use just half for the tart crust. Then add one more egg for the coffee filling.You can also use melted chocolate instead of coffee. Recipe by Gomamaron -
Plain Cheesecake Tart Plain Cheesecake Tart
I don't like cakes that harden when cooled.. I wanted to make it like a half-baked cake, tried making it several times, and this recipe is the result. It has been about 10 years since then..The amount of chocolate in step 7 has 10g milk, so it is too much. You can use half the amount, but it might be difficult to mix. Recipe by ko-ko -
Strawberry Cheesecake Tart Strawberry Cheesecake Tart
It just so happens to be the season that strawberries appear, and I wanted to bake a X'mas cake tart in this season. Strawberries and cheesecake go together really well. As for the crust portion of the cheese cake, it feels like the love child of cheese soufflé and baked cheese. It is more rich than fluffy, but is lighter than baked. It is moderately sweet, so you can eat as much as you like .*The trick behind making the tart crust is to not knead it, and to use well-chilled butter. Please look at the other detailed tips and photos as well as the reference recipes . In order to make this well, make sure to return the cream cheese to room temperature. Also, if you use an oven timer when making the cheese filling, whipped cream, and strawberry sauce, then you can save some time. *This time I used about 1 1/2 packs of strawberries. Use this as a frame of reference . Recipe by Koharumama
