No-bake red bean cheesecake.

I've been craving to make foods after I quit working. My university life is starting next month (tomorrow is the beginning of October, I gotta embrace it!) and it's been a long time since I had the time to cook or bake.

I found the recipe from my brother's bundle. Credit can be located at the bottom of the post.

This I could say, is one of my most successful cakes, maybe I was less slouchy and the method was not so tedious. The produce was rather delicate. *smiles* But sadly there were gelatin lumps that weren't incorporated into the cheese mixture.

It's a chilled cake and no egg is needed.

Firing away.

For the biscuit base:
I used the square crackers the seniors love dipping into coffee, and a tablespoon of melted butter. Only this time, I chilled it in a baking pan with removable base, instead of baking it.

For the red bean filling you'll need:

100g red beans, cooked until soft in water (but still a lil' stiff for my case, anywho, as long as it's edible)

60g caster sugar

1. Strain water from red beans, and process the red beans until they form a paste.

2. Cook the paste over medium heat. More water would ooze out after some time. Cook until there's less liquid, but still a little moist.

3. Add in the sugar and cook until it dissolves.

The final product.

For the cake:
250g cream cheese
50g caster sugar
1 1/2tbsps gelatin powder
60g water
250g whipping cream (I used the 250ml pack, it weighed a little over 200g, and the original recipe calls for 300g)
200g red bean filling (I had a little over 200g from the recipe, the leftover is still in the fridge *guilty*)

1. Combine gelatin powder and water in a bowl, over a bain-marie, cook until gelatin dissolves.
2. While waiting for (1), beat cream cheese and sugar until incorporated.
3. Pour (1) over the cheese mixture and stir well. (Lumps in my cake were formed in this process.)

I was curious about how mixing gelatin mixture with cream cheese would turn out.

4. Beat the whipping cream until soft peaks form, then fold into the cheese mixture.

I LOVED this! It was so fluffy!

5. Mix in 200g red bean filling.

6. Pour mixture into the baking pan with biscuit base.
7. Refrigerate for 4 hours or more.

Adapted from Fantastic Cheesecake by Alex Goh.

Highly recommended for bakers! I've tried some recipes since year 2005 and except for the Cottage Cheesecake, the rest turned out really good.