No-bake orange cream cheesecake
This delicious citrus-rich dessert requires no baking and is perfect for warmer weather. This cheesecake has a smooth texture and a rich orange aroma that delivers a refreshing experience with every bite.
Ingredients:
1 box of orange jelly (3 oz)
½ cup powdered sugar
½ tsp vanilla extract
12 oz vanilla wafer
1 ½ cups granulated sugar (separate).
4 tablespoons unsalted butter (melt 1/2 bar).
2 packs of cream cheese (softened to room temperature), 8 oz.
2 cups heavy cream
1 cup boiling water
The skin of an orange
Preparation method:
Crush vanilla wafers into fine crumbs using a food processor. Mix these crumbs well with 1/2 cup granulated sugar and melted butter.
Prepare a 9-inch live buckle baking dish and spray it with cooking spray. Press the crumb mixture firmly into the bottom of the bread and slightly up to the edge of the bread. Place in the freezer for at least 30 minutes to set.
In a large bowl, use a hand mixer to combine the cream cheese with 1 cup granulated sugar until the mixture is smooth.
In a separate bowl, stir vigorously to dissolve the orange jelly in the boiling water, then set it aside to cool slightly.
In a separate bowl, beat the heavy cream, vanilla extract, powdered sugar, and orange crumbs until firm foam forms.
Stir half of the beaten cream into the orange jelly mixture and the other half into the cream cheese mixture.
Spread the mixture over the prepared crust, spreading the cream cheese mixture first and then the whipped cream. Repeat this step until all the mixture is used up.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it is fully set before serving.
Lemon Pavi
Ingredients:
1.5 cans of heavy cream.
1 can of condensed milk.
1/2 cup lemon juice.
1 pack of cornstarch cookies.
1 cup of milk.
Preparation method ：
Place condensed milk, heavy cream and lemon juice in a blender and blend until smooth.
Quickly dip the cookies into the milk, then place them in a glass container, covered until the bottom is full.
Pour the cream over the cookies and line with another layer of cookies.
Repeat this step until the container is full.
Refrigerate 5 hours.
💕 😋 Chocolate Dingdong Cake 💕 😋
Ingredients:
1 box of chocolate cake mix (plus ingredients listed on the box, usually eggs, oil and water)
1 cup heavy cream
½ cup powdered sugar
1 tsp vanilla extract
1 cup semi sweet chocolate chips
2 tablespoons butter
1 cup powdered marshmallow
1 tablespoon cornstarch
¼ cup water
Preparation method:
Preheat oven according to the directions on the cake mix packaging box. Combine the cake mix with the eggs, oil and water, then mix well according to the directions on the box.
Pour batter into a greased round cake tin and bake according to directions. Once baked, remove the cake from the oven and let it cool completely.
In a bowl, combine powdered marshmallows, cornstarch, and ¼ cup water, then beat until smooth.
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until firm foam forms.
Once the cake has cooled, cut it in half horizontally to form a double layer. Spread the marshmallow filling over the bottom layer of the cake, then drizzle with the whipped cream mixture.
