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No Bake: Strawberry Cheesecake

2016-06-08 21:35

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Last saturday EGL Fashion lovers from all around the world celebrated the International Summer Lolita Day. ☀️🌴

People organise special meet ups, hang out with friends or do their very own celebration of the day that was created waaaaay back to revel the fashion that we love.

EGL members started this day along with the Winter Lolita Day and ever since then this has become a cared for tradition.
 You can check out some photos for example under the #internationallolitaday tag on Instagram or Tumblr.


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This is where it all started
To celebrate this special day I wore an older Innocent World JSK that I bought at my second trip to Tokyo. Innocent World stores are always so pretty decorated and they cater to a wide range of sizes with their full backshirring pieces.
 

I did my very own celebration, inspired by my dear friend Chibi Tenshi who mentioned her love for rose syrup the other day so I really wanted to try a recipe with it. (she also runs the best shopping service in Japan). I came up with the idea of a Strawberry Rose Cake. 

 I don't bake often and I have two left hands. So if you are like me, completly talent free when it comes to baking then this is the right post for you. This No Bake (!!) Strawberry Rose Cheesecake is so easy even I could do it.

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In Summer you don’t want to eat heavy cakes so I thought a graham cracker base would be perfect combined with a fruity cheesecake cream.
I added strawberries, blueberries and some rose syrup. Here is the full list of ingredience for a 20cm springform pan:

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First you have to put backing paper onto the springform base and then mix the graham cracker crumbs, powdered sugar, melted butter until well blended. When you’re done press the mixture onto the springform base.

Next you take the 4 sheets of gelatin and soak them in cold water for about 10 minutes. Meanwhile you can take the mascarone and cream cheese to blend them together well until it is all creamy.

Take the strawberries, blueberries, lemon juice and rose syrup and blend them along with a tablespoon of sugar.

You can make a strawberry border for your cake. To do that just leave some strawberries out, cut them in half and put them into the springform along the wall belt with the inside of the berry facing to the outside.

Beat the whip cream wth the leftover sugar until it it is thick. Mix it all together with the mascapone/cream cheese and the blended strawberry smoothy thing. (Mix it with Cherry Absolute Vodka if you have too much of it left over and add some ice 🍹enjoy & thank me later)



Take the gelatin and cook it until it's all melted, then mix it into the strawberry cream. Fill it all into the springform and put it into the fridge over night.

Then the next day you can decorate it in any way you want. I thought the rose syrup will give it a nice note so I went for a rose decor. You can actually eat rose petals in case you didn’t know. Please make sure to decorate your cake only with eatable flowers that have not been treated with chemicals. I get mine out of my mothers garden.
 
Add some of the leftover blueberries and that’s it! it is so easy and tastes SO good. Light and summery.

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Merken

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