Wednesday, 21 August 2013
Excuse me for the crap photography! I had to settle for an iPhone snapshot today.
Hello Mr.'s and Miss's.. (and Mrs.'s and Mz.'s).... I hope your day has been beautiful. Mine definitely had it's up's and down's... it's down's being waiting for almost three hours in the police station for a record check, and then walking out after only 2 numbers had been called in ONE hour! (I was still six away, I would have been there all night), BUT my up was this. This, beautiful, thing. Strawberry Nesquick cheesecake.
Did you ever have strawberry nesquick as a kid? Well I still do. On a regular basis. But that's beside the point. Sprinklebakes is one of my all-time fav's and she always has the greatest recipes. However, this one stood out. I actually couldn't find the powdered nesquick anywhere when I was originally going to make it about a year ago! Luckily, I have friends in high places and the lovely Laura from NYC was kind enough to seek it out and bring me it! Skip ahead a number of months and here we are- about 15 nesquick drinks and a cheesecake later, and the container is empty.
Here's the recipe...
2 cups graham cracker crumbs
2 tbsp sugar
1/2 tsp salt
1/2 cup jimmies or non-pareils... (the rainbow sprinkles- either the little sticks or the tiny dots)
1/2 cup (1 stick) of butter, melted
2 1/4 cups whipping cream
2 pkgs cream cheese (softened at room temp)
1 cup nesquick powdered mix
2 tbsp sugar
1/2 cup whipping cream
2 tbsp sugar
1. DO NOT PREHEAT YOUR OVEN BECAUSE THIS BABY IS A NO-BAKE! YAY!
2. Combine graham crumbs, salt, sugar & sprinkles in a medium sized bowl. Add melted butter and combine until fully incorporated.
3. Press mixture into the bottom & up the sides (using your hands) of a 8- or 9-inch spring-form pan. Set aside.
4. Using an electric mixer, mix the whipping cream until soft peaks form, then slowly add the cream cheese until all incorporated (there may be some little chunks still but no worries- no one even noticed).
5. Add (sift if possible) the nesquick mix and sugar and continue mixing until it is well incorporated.
6. Pour the mixture into the prepared crust just until it reaches the top of where you've pressed the crust to.
7. Whip the remaining topping cream until soft peaks form. Add the sugar, and then continue to whip until stiff peaks form. At this point, you can either 'dollop' some whipped cream on in any fashion you like, or pipe on stars around the outside and centre.
8. Sprinkle some non-pareils on top :)
9. Set in the freezer for 4-6 hours or overnight. You want the cheesecake to be partially frozen when you cut it, but not totally, so remove about 30 minutes prior to serving, or you can keep it in the fridge for an hour or two.
**For easy removal from spring-form pan, soak a tea-towel in hot water and wring dry, then wrap it around the sides of the pan to thaw the sides from the pan. This will help when you release the sides.
Posted by Emily Sine at 18:54