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This cheesecake is on a whole other level! it will seriously impress your family and friends and is super easy to achieve. Decorated with Organic Edible Flower CHANNEL LINKS If you liked this video clip, hit the Like button, subscribe to my page and share the link to a friend. Also Follow me on Facebook: Instagram: Youtube : Copyright Chillhop Music - -no bake cheesecake -edible flowers -best cheesecake recipe Recipe: White Chocolate Cheese Cake 250 g Plain sweet biscuits crushed (example – arrowroot or maria) 110 g salted butter melted 500 g cream cheese (room temperature) 1 Can condensed milk 300 ml pure cream 1 tablespoon of gelatine 60 ml hot water 200 g white chocolate (melted) Strip of Acetate Sheet to line Spring-form pan with. METHOD 1. Combine crushed biscuits with melted butter and mix well. Press into the base of a spring-form pan that is lined with Acetate film around the pan, then place in fridge while you prepare filling. 2. With electric mixer, beat the cream cheese till smooth then pour in the condensed milk and mix again until smooth, add the cream and mix till combined. 3. Prepare the Gelatine, pour hot water onto gelatin and whisk or stir till dissolve. Add to the cheese mixture along with the white chocolate and mix well, then pour over biscuit base. 4. Refrigerate for about 4 hours or till cake is set. METHOD for Jelly to pour over flowers 1 packet of Mckenzies Gelatine Leaves (about 12 small sheets or 20g) 1000 ml of water 1/3 cup of sugar 1. soak 12 sheets in cold water for about 7 minutes to soften. 2. in a saucepan pour in 1000 ml of water and add sugar, bring slowly to a simmer. 3. Squeeze out excess water from gelatine sheets and place into saucepan, stir to dissolve, take of the heat. 4. set aside to completely cool before pouring over the cheese cake. GARNISH 1 punnet of Organic Edible flowers (purchased from organic farm – contained 50 assorted flowers) 1 punnet Strawberries – washed and cut 1 punnet of blueberries. 5. Once cheese cake is set, bring out of fridge and lay flowers, strawberries and blueberries to your desired pattern. 6. take cooled down gelatine mixture and pour 500 ml of mixture slowly on top of cake and flowers (do this slowly as you do not wish to disturb the flower pattern on cake) 7. this first mixture will not fully cover garnish – that's OK its more to set the flowers in place – put pan back into fridge for 20 minutes. 8. after 20 minutes you will find that the gelatin has set the flowers in place, continue to layer more garnish if desire, with remaining gelatine mixture pour over flowers, this time it should cover the garnishes. Place back in fridge overnight 9. Next day peel off Acetate sheet and serve cheese cake. Note – the Edible Flowers were for the decoration effect on this cake. Some Edible flowers taste a bit like lettuce, others a bit bitter like Roquette and some have no taste at all – the gelatine solution is sweet so does help with taste wise, otherwise when come time to consume you can simply put flowers aside and enjoy the sweet jelly and cheesecake.
