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Before you jump to White Chocolate No-Bake Cheesecake recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Healthy and balanced eating helps bring about a feeling of well being. If we eat more healthy snacks and a lesser amount of of the unhealthy ones we typically feel much better. A salad helps us feel better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for treats between meals. Shopping for snack foods can be a challenge because you have countless options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.

Whole grain snacks are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. Eating on the run may be healthier with whole grain chips and crackers. Whole grains are generally better than refined grains found in white bread.

There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got benefit from reading it, now let’s go back to white chocolate no-bake cheesecake recipe. You can have white chocolate no-bake cheesecake using 15 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare White Chocolate No-Bake Cheesecake:

1. Get Base:
2. You need 100 grams Oreos
3. Provide 40 grams Butter
4. You need No-bake batter:
5. You need 150 grams Cream cheese
6. Take 100 grams Sour cream
7. Get 1 tbsp Lemon juice
8. Take 2 Egg yolk
9. Take 50 grams Granulated sugar
10. You need 150 grams Milk
11. Get 3 boxes White chocolate
12. You need 150 grams Heavy cream
13. You need 8 grams Gelatin
14. Use 60 grams Water
15. You need 1 Ladyfinger biscuits

Steps to make White Chocolate No-Bake Cheesecake:

1. Wrap the mold in aluminum foil so it will not spill out.
2. Remove the Oreo filling from the cookies, weigh 100 g into a plastic bag, crush, add in the melted butter, and rub together.
3. Pack into the mold from Step 2 (you can also use biscuits, sponge cake, or ladyfinger biscuits if you prefer).
4. Dissolve the gelatin in water, and place into a hot water bath to thoroughly dissolve.
5. Add the cream cheese, sour cream, and lemon juice to a bowl, and stir until smooth while placing in a hot hater bath.
6. Add the egg whites and granulated sugar to a separate bowl, and whip until it thickens.
7. Add the milk to a pot, turn on the heat, add in the gelatin once it begins boiling around the edges, turn off the heat, and dissolve the chocolate in the residual heat.
8. Add Step 7 to Step 6 a bit at a time while stirring.
9. Now, add Step 8 to the bowl from Step 5 and mix (it's best to pass through a strainer for a smooth texture).
10. Add the heavy cream to another bowl and whip until it forms thick ribbon when scooped from the bowl (until it drops slowly back into the bowl).
11. Add Step 9 to Step 10, and stir together.
12. Thicken it by placing the bottom of the bowl in a cold water bath (ice water).
13. Pour into the mold and let chill for half a day to solidify (there will be a bit of batter leftover. Place into another container to taste test..)
14. It is done..
15. It is really pretty if you decorate with the edges with ladyfinger biscuits!
16. You can also make it in an 18 cm round mold… I topped this one with macarons!

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