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Red Bean Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

none-bake cheesecake

none-bake cheesecake

Ingredients

Serves: 4-6

Metric Cups

For the Cake Base

  • 200 grams digestive biscuits
  • 100 grams butter (melted)

For the Filling

  • 250 grams cream cheese
  • 50 grams sugar
  • 1½ tablespoons gelatine
  • 60 grams water
  • 300 grams whipping cream

For the Red Bean Filling

  • 100 grams red beans
  • 600 grams water
  • 60 grams sugar

For the Cake Base

  • 7 ounces graham crackers
  • 4 ounces butter (melted)

For the Filling

  • 9 ounces cream cheese
  • 2 ounces sugar
  • 1½ tablespoons gelatine
  • 2 ounces water
  • 11 ounces heavy cream

For the Red Bean Filling

  • 4 ounces red beans
  • 21 ounces water
  • 2 ounces sugar

Method

Red Bean Cheesecake is a community recipe submitted by sweesan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cake base:

  • mix the biscuit base ingredients until well blended.
  • Wrap the cake mould in foil. press the biscuit base onto the bottom.
  • refrigerate for 20 minutes or until firm.
  • Filling:

  • Cream the cream cheese & sugar until light.
  • Premix the gelatine over double boiler . stir until gelatine dissolves. add it into the cheese mixture and blend well.
  • Whip the whipping cream until soft peaks. add into the cheese mixture and mix until well combined.
  • stir in red bean filling and mix until well
  • Pour the cheese filling into the ring mould and smooth the surface. refrigerate for 5 hours or until sel. * to cook the red bean filling, u can use a rice cooker to boil it. or just a normal boiling pan.. and cook the red bean a few (about 2-3 ) hours before u make the cheesecake, so that the red bean filling will be thick. discard the water before adding the filling to the cream cheese mixture.
  • Cake base:

  • mix the biscuit base ingredients until well blended.
  • Wrap the cake mould in foil. press the biscuit base onto the bottom.
  • refrigerate for 20 minutes or until firm.
  • Filling:

  • Cream the cream cheese & sugar until light.
  • Premix the gelatine over double boiler . stir until gelatine dissolves. add it into the cheese mixture and blend well.
  • Whip the heavy cream until soft peaks. add into the cheese mixture and mix until well combined.
  • stir in red bean filling and mix until well
  • Pour the cheese filling into the ring mould and smooth the surface. refrigerate for 5 hours or until sel. * to cook the red bean filling, u can use a rice cooker to boil it. or just a normal boiling pan.. and cook the red bean a few (about 2-3 ) hours before u make the cheesecake, so that the red bean filling will be thick. discard the water before adding the filling to the cream cheese mixture.
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