Howdy folks how's it going welcome to my virgin kitchen today i'm making a no bake cheese
cake - good times.
Oh my God I just had a lemongasm a lemongasm is one notch higher than a hazelnutgasm this
is that good, if you want to have a go at making this hit pause on the video kapow!
now and write all those ings down ings is like my cool way now of saying ingredients
ings.
First of all bash your biscuits in a bag now I went for ginger nuts as Mrs Barry's ex boyfriend
had ginger hair and it makes her feel a little bit better about herself add in some melted
butter once they are all melted together work it together with your hands then press it
into a springform tin.
Just to say it's really important to use a springform tin the problem with using one
like this is you will get away with lining it but there's nothing better than making
a nice cheesecake or cake and thinking it's gonna look amazing, it's gonna look amazing
then you're like right how do I get it out.
Into a mixing bowl combine your cream cheese, how do you hide an animal?
marscapone, sugar, milk and lemon zest & juice give it a mix together until it's properly
combined.
With that mixed together put it to one side then grab another mixing bowl pour in the
cream then whip it up until it's nice and thick and cloudy like a big cloud of loving
in the sky so you're thinking wow that's a lovely cloud I really want to eat it.
In an explosion of white food porn loving mix the two bowls together until nice and
smooth use this time to tweak it until you are happy by using extra lemon zest and juice
then you want to take out your biscuit base from the fridge and spread it all over.
Oh my goodness!
For the moment put your cream cheese and biscuit mixture into the fridge that will help it
set a little bit quicker make your lemon topping by adding the gelatine powder into water,
letting it dissolve and mixing through the lemon curd now that's a super zingy lemon
topping.
If yo want to make an easier version of that you can get some lemon jelly / jello 'oh my
god did he call it jello?'
you know wherever in the World what i'm talking about.
Pour that mixture on top you wanna be careful when doing that it's not too hot but at the
same time if you do it just right you can work it through and get a marbly effect all
the way through your cheesecake.
Here's the boring bit whack it in the fridge for 5 Hours, ideally overnight to make it
set, then you get to unleash it from the springform tin cut it into chunks then eat it away until
your hearts content all over your face like that.
That's it then my friends if you enjoyed this video don't forget to give it a thumbs up
share subscribe comment and all that stuff helps the channel grow and your friends find
out about my virgin kitchen too - how cool is that.
Hope you give it
a try, that is how you make a no bake, lemon cheesecake.
My voice is going!