We dream for the perfect guy, but aim for eating a cheesecake that won’t make you fat.
Every time someone asks what my favourite dessert is, cheesecake is always the reflex. I enjoy how the smooth creamy cheesiness melts in my mouth, and adore the moment when my fork penetrates the ethereal delicacy until it reaches the crunchy base. Oh! By the way, I do not call a cheesecake without cookie crust a cheesecake. Without the crust, it is a beach without sand, a garden without soil. It is the essential crux that completes the cheesecake creation.
Last summer, I met my friend Ariel. We weren’t too intimate, but there was a time when we supported each other walking through the black forest. During that highschool-mountain-climbing-trip, the high altitude and low temperature pushed us into giving each other warmth. We talked about so many things, including our love for cheesecake, when all we had on the mountains were bananas and nuts (jk of course we had marshmallows). Forest seems to always have magic. I didn’t say this because I watch too many fairytales (although I do), but the magic happened when our topic around cheesecake reached to a point, which we became friends.
This is all about bonding. No matter what it is that connects people, even just a piece of cake, it forms a slice of special memory that I could not and will not forget. That is the magic of cheesecake.
In the café, One Fifteen, blooming in the heart of Taipei, we not only talked about every girl’s dream of finding the perfect guy, but also stressed every girl’s real dream of eating without getting fat. So I came up with this recipe: a cheesecake that’s delightfully light and satisfying. Even the little lemon freshness in it washes all the guiltiness away. So why not try it?
NO BAKE CHEESECAKE (6 inch) [click here for a printer friendly version]
For the base:
- 100g digestive cookie
- 40g unsalted butter
For the filling:
- 6g gelatin
- 60g organic whole milk
- 250g low fat cream cheese
- 50g honey
- 130g plain yogurt
- 25g lemon juice
For the base:
- Crush the cookies into a crumble texture.
*use a food processor, but if you hate cleaning (like me), use a rolling pin, a cylinder glass jar, or anything similar*
- Put the cookie crumbles into a bowl, throw your butter in, and mix.
- Spread your cookies evenly in a non-stick springform pan, and press it hardly with a spoon.
*if you do not have a nonstick pan, cover the base of a regular baking mold with aluminum foil*
- Put it in the fridge for later use.
For the filling:
- Get your gelatin prepared.
For sheets: soak into ice water for 5-8 min till soft.
For powder: add 18g of water to the powder and mix until it becomes jelly, and heat for 15 sec until it becomes liquid.
- Boil your milk. After boiled, mix gelatin liquid with milk.
- Bring cream cheese to room-temperature and whisk till it’s creamy.
- Add honey to the creamy cream cheese and mix them evenly.
- Sequentially add in yogurt, lemon juice, and the milk mixture from Step 2.
- Pour the filling into a springform pan/ baking mold, and put it into the fridge overnight.
*if you are impatient (like me), you can just freeze it in the freezer for 4-5 hours. It gives you a different texture!
Comment below if you also have an average girl’s dream.
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