![]() It really shouldn’t take long to get solid enough to put the next layer on top. Pour the mix into the crust you made earlier. Turn the heat on low, and keep stirring until the gelatin is completely dissolved.Ĭombine 1/3 of the gelatin mixture in a bowl with 1 (21oz) can of cherry pie filling and 1/2 teaspoon of almond extract. Sprinkle 2 packets of unflavored gelatin over top and let stand 1 minute. I kept it in the fridge until I needed it. I used a saucepan filled with hot water with a metal bowl over the top containing the chocolate.Īlso take one cup of whipping cream and, well, whip it! Then set it aside too, because you’ll need that later. In the meantime, melt 2 ounces of semi-sweet chocolate and set that aside to cool. Now put this in the fridge for 15 minutes. It certainly doesn’t have to be perfect, since you can see that there are some spots that I didn’t quite cover the bottom. I only went an inch or so up and it was completely uneven (around the same thickness, just different distances up the sides) and I think that just gives the finished product character. So take that and press it into the bottom and up the sides of a 9 inch springform pan. I found this one in my green edition of Taste of Home magazine (Winter, 2014, Five Star Deserts) and had to try it.įirst, get 1 ¼ cups chocolate wafer crumbs and mix them with 1/4 cup melted butter. I’d never had a no bake cheesecake “from scratch” before. ![]()
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