It's December already, and Christmas is getting near! Have you decorated the Christmas tree yet? Or maybe you're busy searching for ideas on making a special Christmas Eve dessert for the whole family, than you have come to the right place. This recipe comes all the way from Japan, hoping you can try to make it yourself at home.
This no-bake Christmas cake will accompany you perfectly in the living room with those Christmas socks hanging on the fireplace. The colors of the cake is a good match with the holiday spirit, and they taste just as good. With only 10 steps, this delicious treat will bring more joy to the whole family.
Now, let's watch this great cake making video, Shimashima Cheesecake, it's from Tasty Japan. Play it right below from their original Instagram. To get complete recipe and instruction, scroll down this page.
INGREDIENTS
Biscuits 100g
Melted butter 50g
Cream cheese 400g
Sugar 120g
Heavy cream 400ml
Gelatin 15g
Raspberries 100g
Water 90ml
Matcha powder 3 spoons
White chocolate
HOW TO MAKE
1. Put the biscuit into the bag with the zipper, and crush it with a stick, put it into the bowl, add the melted butter and mix.
2. Put the (1) into the pan with the cookie sheet and press it firmly with your fingers. Then, put it in the refrigerator and let it cool and harden about 30 minutes.
3. Place the cream cheese and sugar in a bowl and mix thoroughly, add the heavy cream to the mixture, and mix.
4. Pour the gelatin that has been mixed with water using a strainer into the batter.
5. Heat the batter in a microwave for 10 seconds.
6. Divide the batter into two equal parts, add raspberries to one part, add green tea dissolved in hot water on the other part, and mix well.
7. Pour the batter with raspberries on top of the cookie (2), let it freeze for 15 minutes.
8. Pour in the matcha batter and then cover with a lid and let it cool down in a fridge for 3 hours.
9. Remove the paper and cut it into little squares.
10. Melt the white chocolate, and spread it on top using a fork.
11. Enjoy!
Curator: Amalia - Image by: Tasty Japan
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