- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well.
All being well, you should be seeing on the screen
right now a no-bake sandcastle cheesecake.
(upbeat music)
(whine)
(bark)
(whine)
I get lots of crazy ideas sometimes, and this one
I was like, I don't think this is gonna work.
In fact, it's in the fridge right now.
I'm gonna do the reveal now, and then I'll show you how
I made it if it works, alright?
My though was that a no-bake cheesecake,
the crust is actually very, very strong once it's made.
The filling is a little bit soft 'cause it's not baked,
but it should firm up.
So last night, I did this.
This, my friends, is a standard sandcastle bucket.
Living my the sea, as I do, I was able
to get one of these very, very easily.
If it works, this is going back in the fridge,
and we'll make a second one, because hey,
who doesn't like cheesecake?
Biscuit base is lined all the way through it.
There's basically a wedge of the cheesecake in the middle,
and then this morning I've just put on
a new biscuit base, just to top it up there,
to give it a nice, level playing field.
I didn't line it, because I think that the grease
in the crumbs will help get it out,
and there's only one way to find out
if it's gonna get out by getting it out.
Whoosh.
Oh my gosh.
(laugh)
That's a good start, isn't it?
I can feel the grease on the bucket, though.
Not sure if that's a good thing.
Chopping board.
(grunt)
I tried to get the crumbs into all
the nooks and crannies there.
It's not coming out.
(laugh)
Yes.
Yeah, that's not dropped at all.
The plastic is very, very cold, so I'm thinking
as it adjusts to room temperature in here,
it's gonna actually sort of loosen up
and hopefully separate from...
Yeah?
I can also do the old school tactic of...
(tapping)
(banging)
I think it's coming out!
Oh my gosh.
(dinging)
(barking)
My mom's locked out of her house.
(laugh)
You couldn't believe the tension right now.
I've gotta go help her go get her house key from somewhere,
but it is coming out.
(laugh)
(sigh)
Well, I made a sand castle.
(clapping)
The cool thing about living in a seaside town
is you're never short of getting hold of a bucket and spade.
This is my new bucket.
A lot more classic.
I hope you'll agree.
Some of you guys online suggested lining the other one
with wrap, but the markings just don't quite do it,
so I've got some other ideas for that,
possibly a different material, but anyhow,
we will crack on and use this.
It's basically a budget Nemo.
Hello, fishy.
But what we're actually gonna do, we'll make
the filling first, then put it in the fridge
to start it chilling, and then make
an absolute mountain of crumbs.
I've given this bucket a wash, and this is actually
almost double the size, the capacity,
of the other one I did, so I'm gonna have to
double up my cheesecake mix.
Effectively, make quite a lot of filling.
So in this bowl, first of all, goes 200 grammes
of icing sugar.
We've now got our cream cheese.
A lot of cream cheese.
Yes, that is a lot of cream cheese,
and the icing sugar is going everywhere.
You don't wanna over-mix it too much.
Good drop of vanilla extract, or if you're
feeling flashy, you could use a vanilla pod,
put the seeds in there.
Briefly stir that in, and then the double cream.
This is very, very naughty.
So once we stir this together, that cream
will go into the cream cheese.
It'll be a thickened mixture, and then we wanna get this
in the fridge as quick as we can.
Oh, yes.
You see how thickened that is and smooth?
Both really important.
We're gonna get it nice and chilled.
Now, this is the stage, if you wanna make
a strawberry one, add strawberries in there,
a lemon one, little bit of lemon zest,
little bit of lemon juice.
(kiss)
We're going for vanilla.
Alright, just a little tidy up right there.
The next thing is to make our edible sand,
basically a classic no-bake biscuit base of bistish...
Bistish?
Bishtish.
Bashed up biscuits with butter.
Get yourself a Ziploc bag, or alternatively,
you can always use a food processor,
and we're gonna bash our biscuits to get
super fine crumbs, just like sand.
(rustling)
(thudding)
You can even roll it as well.
Look, homemade sand.
(rustling)
Yeah, we need a lot of sand.
My butter is in the microwave melting down
because that's gonna give it strength.
I've actually added about a third more butter than normal,
just to really make sure it bonds together.
(grunt)
And we'll need some more biscuit bits at the end
for a sandy look.
In goes the melted butter.
Oh my gosh, this is so much!
It's only because I'm doubling up
the mixture, though, folks.
So really let that butter absorb into all of these crumbs.
We need it to be nice and even and consistent in colour,
so don't let it all hog down at the bottom.
Work it all around, and it should, hopefully,
look like wet, glossy sand, if I don't get
any more on the floor.
(laugh)
Alright, there we go.
So that's all in there.
Making sure there's no butter hanging out at the bottom.
Every single piece, every little crumb,
is coated in the butter, and as you can see,
if I squish it like that, it gives it that flatness,
that smoothness, that sort of sand building texture
that we want, so it's perfect.
So now's the fun bit.
We bring in our bucket and start to build this castle.
So I'm actually using my hands for this step,
just making sure that it's really flattened down, okay?
Really tap it in there, okay?
And then start to push some in, and you see,
and I'm sort of tapping it and building up
a bit of a wall.
It doesn't need to be too thick, but it does need
to be compact.
So you can just spin the bucket around,
press it into the base if you want.
At the moment, it's quite manoeuvrable,
but once that butter firms up, it'll be really hard.
However high you go up when you're doing this step,
be sure to leave some mix so that you can do
the top on here, which would actually, obviously,
be our bottom.
Now, what I'm doing different to last time,
the one I made last night, is I'm gonna do the bottom
the same time as this, so it's the same mix,
so hopefully it'll bond together and make it
stronger as well.
It's actually quite strong now already.
I am over the moon with that!
Look at it, it's like a little bucket of sand.
And although it doesn't look it,
this going in the fridge, even for 10 minutes,
what's that's been since we made it
while we've bene doing the biscuits,
has really thickened it up already even more,
and it's getting cold throughout.
So fill up your sand castle.
I have made way too much cheesecake filling.
There was no need for me to double it up.
Good news is for me, there's more cheesecake
for friends and family.
Yes.
And one last thing, we get our crumbs from before,
and you need to be careful with this.
Don't put it right in the middle of the mixture like that.
Use it against the actual crust that we've already done.
Let it build strength off of that, okay?
So what I mean is, you know, start from the sides
and press it in.
So now what we've got is strength on the top
linking to the sides and the bottom,
all as one encasement of that cheesecake,
which we didn't have before.
I can actually feel the heat from the melted butter
on the outside of this bucket already.
So we'll get it in the fridge.
It needs to go in there minimum, absolute minimum,
of four hours.
Alright, that has been four hours.
I've just checked it in the fridge.
It is super firm.
That's rock hard.
(gasp)
Oh my gosh, did you see that?
Ladies and gentlemen, I present you to
(laugh)
a sandcastle cake.
Look at that!
Oh my gosh.
Oh, it's not the most even at the bottom,
but we can work around that.
(laugh)
Yes!
Cannot believe that's worked, so I'm just
gonna make some more sand.
Also got some shells and stuff like that,
so let's bring it together.
First of all, we'll turn our chopping board
into a beach.
(laugh)
Cool.
We sit the cheesecake in.
A few shells and things.
(laugh)
Oh, yeah.
I'm not sure if the starfish looks
a little bit out of place.
It's a bit big, but hey-ho.
Last thing is my windmill, and I've just snapped
the end off it, 'cause I don't want it to be to big.
Gonna just stick it in the top there.
Oh yes.
(laugh)
Wow.
It works!
Really gotta keep this in the fridge.
I know you want me to slick into it.
I will do that now, but once it's straight out
of the fridge and you slice into it,
it'll be nice and firm and hold its shape.
This, 'cause it's quite warm in here,
and it's been out for about 10 minutes now,
it'll probably sag a bit.
But I'm gonna take these things out of the way.
Basically leaving the edible thing.
Oh.
I'm not sure what happened there.
Maybe it shrunk down, but that's awesome.
I've got this curved dish that I've sort of sat it in
before it falls apart.
Oh my word.
That is good, that is good.
Remember, I just took it out just to show you guys,
but if you keep that in the fridge
and you're having, say, a seaside party
or something like that, I think it'd work an absolute charm.
But there we go, that was something that just
came to my mind, I wanted to try and share with you guys.
I'm really impressed with it, but do line it,
and don't forget to let me know down below
anything you wanna see next.
Subscribe for regular videos, and I'll see you again
next time.