For some reason, I was in the mood of making a strawberry cheesecake. I bought this Strawberry No-Bake Cheesecake like a couple of months back and finally took it out to make!
It was my first time making a strawberry cheesecake and the instructions look rather straightforward so I decided to try it since it was still raining. I called in Laura to help since she was also waiting for the heavy downpour to stop before going for a swim.
Inside the package, you’ll be able to find the Biscuit Crumbs (110g), Pudding Mix (150g), Strawberry topping (100g). According to the instructions, I needed to get 400ml of fresh milk and 90g of melted butter as it is not provided in this box.
The measuring cups and flasks can be purchased at any daiso store for SGD$2 each.
Step 1: Blend the biscuit crumbs with melted butter.
Blend the biscuit crumb with melted butter. Ideally, we should use a 18cm to 20 cm loose-base round glass bowl as suggested. As I couldn’t find one at home, i made do with my mum’s floral metal round based tin which did the job just fine.
We’ll then have to press the biscuit mix with back of the spoon to cover the base of the container. After which, place the mix into the fridge for about 15 mins.
Step 2: Beat the pudding mix with fresh milk
In the meantime while waiting for the biscuit mixture to be ready, we moved on to step 2. We hand beated the pudding mix with the milk in a mixing bowl on low-medium speed until it gets thick and creamy.
Recommendation: It is important that the mixture is THICK & creamy, otherwise your cake will come out really liquid.
By the time we are done with the above pudding mixture, our blended mixture of biscuit crumbs and butter were ready too in the refrigerator.
We then spread the above beaten mixture of pudding and milk on top of the biscuit base and refrigerate it for at least 2 hours.
Step 3: Decorate your cake with the Fruit Toppings