LEMON MINI CHEESECAKES š NO-BAKE, EASY, and REFRESHING for Summer š
Turn on subtitles in your language and tell me which country you're following from! š Looking for a dessert that will impress everyone this summer? šš Watch how to make these creamy mini lemon cheesecakes, individually portioned with a vanilla cookie base and a mouthwatering lemon gelatin layer. It's an easy and quick recipe that will make you look like a professional chef! šāØ Don't miss any recipes! Subscribe to the channel, hit the notification bell, and if you enjoyed it, give it a thumbs up and share it with your loved ones! Sending you a big hug! ā¤ļø Thank you for keeping me company!! ā¤ļø Follow me on Instagram too: Ā Ā /Ā lacucinabastetĀ Ā If you have any questions, leave a comment and I'll be happy to respond! Recipe for Red Berry Cheesecake, in case you missed it š Ā Ā Ā ā¢Ā šCheesecakeĀ deĀ FRUTOSĀ ROJOSĀ SINĀ HORNO...Ā Ā Recipe for Oreo Cheesecake, in case you missed it š Ā Ā Ā ā¢Ā OREOĀ CheesecakeĀ š«SINĀ HORNO!Ā šĀ Ā Today's video recipe: Lemon Cheesecakeš Yields approximately 13 small cups of 70 grams capacity each. Ingredients: For the base: Vanilla cookies: 200 grams, Unsalted butter: 100 grams (melted) For the filling: Cream cheese: 200 grams, Heavy cream (35% fat): 200 grams, Granulated sugar: 100 grams, Lemon zest: 2 units, Lemon juice: 200 grams (2 lemons), Sheet gelatin: 6 grams (3 sheets) **See below for using powdered gelatin. For the lemon gelatin: Sheet gelatin: 6 grams (3 sheets), Hot water (not boiling): 250 grams, Fresh lemon juice: 200 grams (2 lemons), Granulated sugar: 50 grams, Yellow food coloring: 1 drop (Optional) Success with your lemon cheesecake!!! š š ** Steps for preparing powdered gelatin: Usually, one standard gelatin sheet equals about 2 grams of powdered gelatin. Therefore, 3 sheets of gelatin (6 grams) translate to 6 grams of powdered gelatin. Hydrate the powdered gelatin: You'll need to hydrate the powdered gelatin before using it. Use 5 times its weight in cold water to hydrate it. So, for 6 grams of powdered gelatin, use 30 grams of cold water. Sprinkle the powdered gelatin over the cold water and let it sit for about 5-10 minutes to absorb the water and hydrate completely. Dissolve the gelatin: Heat a small portion of the cheesecake mixture (as shown in the video) until warm but not boiling. Add the hydrated gelatin to the warm mixture and stir until the gelatin dissolves completely. Make sure there are no lumps and the gelatin is fully integrated. Incorporate the dissolved gelatin: Pour the dissolved gelatin mixture into the rest of the cheesecake mixture, stirring constantly to ensure even distribution.