Estelle’s recipe and tips for successful no-bake cheesecake

Discover Estelle’s recipe and 3 tips for making a successful no-bake cheesecake every time! It’s the perfect dessert to finish off your meal with a delicious taste. Best of all? This recipe is easy and available to everyone!

Our chef for Estellecooking Day, creator of photo and video content, reveals her recipe for Strawberry and lemon cheesecake without cooking. Consisting of crunchy biscuits and a pistachio base, and a creamy fondant blend, creamy lemon and generous strawberries on top, it will wonderfully finish your meal with a gourmet and fresh taste.

The last cheesecake didn’t hold up when you removed it from the mold and you want to know how to cure that, know the trick to getting your cheesecake to hold perfectly when slicing or even how to prevent your crunchy base from falling apart when slicing? Read them 3 tips from EstelleFor this dessert to work.

Every month, just like Jeremy, Aya and Estelle, a talent or chef will give you cooking and baking tips to make your everyday life easier. This meeting should not be missed on social networks and Instagram stories.

On your whips, get ready, bake!

Do you know : Cheesecake is originally a Greek dessert, served during the first Olympic Games in Athens. After the Roman conquest, this dessert became popular throughout Europe, especially in England. It was then that immigrants from Eastern Europe introduced it to America, and more specifically to New York.

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Estelle Tips

Tip 1: Place the mold well
To do this, use butter as a glue on the bottom of the mold and put baking paper on top. It will stick completely to the mold and allow you to get a good release afterwards.

Tip 2: Use soft butter
For the base of the pistachio cookies, use softened butter so that it becomes malleable and can harden again in the refrigerator. This will also prevent it from falling apart when slicing.

Tip 3: Rest and calm!
Place the cheesecake for at least 4 hours in the coldest part of the refrigerator so it holds up well when slicing! Even better, Estelle also recommends leaving the cheesecake in the fridge for at least 12 hours, and preparing it the day before for the next day, it will be perfect!

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