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00:00.0
Nako! Holiday season na at naaalala ko nung nagsisimula pa lang ako ng pagtitinda ng mga pastries.
00:15.7
And this is one of my best sellers.
00:19.3
A classic dessert na talaga naman pag sinerve mo during noche buena, medyo noche,
00:25.4
or kahit on an ordinary day, talaga mapapawaw ang mga kakain.
00:31.1
This is Blueberry Cheesecake but it's no bake.
00:52.0
Siyempre naman o, pagka busy tayo,
00:54.7
ayaw na natin pang magpakahirap sa kusina.
00:58.0
So this is super duper easy.
01:00.9
Nakapag-share na ako ng recipes nito before
01:03.5
but this one, marami ako sa baul ko ng mga recipes.
01:07.5
So medyo iba ito.
01:09.5
So first, I start by preparing my crust.
01:13.8
Mapapansin mo pala dito, nandito na yung cream cheese because I want to soften it.
01:18.8
So pwede mo natin buksan yung mixer mo, i-low speed mo lang na ganyan.
01:22.3
Because it's important.
01:24.7
So yung cream cheese mo, walang lumps para yung blueberry cheesecake, very smooth.
01:29.9
So just leave it like that and then over here, I'm going to prepare my crust.
01:36.0
So I'm going to turn on the flame and magsasama-samahin ko lang lahat ng ingredients dito.
01:43.0
I have here butter that has been melted.
01:46.9
Actually, kahit hindi mo minelt kasi maiinitan din yan dito sa kawali.
01:54.6
you want to toast your graham crackers para mabuhay yung flavors and magkaroon ng caramelized na lasa.
02:03.5
Kasi diba, pag no-bake, of course, hindi mo nga siya i-bake so walang caramelization na mangyayari.
02:10.3
Dito mo bubuhayin yung kanyang flavors.
02:13.3
Graham crackers and then para yung merong konting festive aroma, I'm going to put pinch of cinnamon powder and some sugar of course.
02:24.6
Tustahin ng konti hanggang maamoy mo na tutusta ng konti yung graham.
02:50.5
So naaamoy ko na siya.
02:52.5
I don't know, no?
02:53.8
Pero ang amoy niya kasi, ewan ko kung ganun din yung sa inyo.
03:02.7
Nilagyan mo lang ng konting cinnamon powder.
03:05.7
Nakikita ko siya, umuusok-usok na siya.
03:07.7
You don't want to over toast this because magiging mapait.
03:12.7
And then I have here a loose bottom pan.
03:15.7
Natatanggal yung ilalim.
03:17.7
You can also use springform pan or even yung mga disposable na aluminum pans.
03:24.6
I'm just going to press this, lahat na yan.
03:32.6
Against the bottom of my pan.
03:38.6
So just using the same spoon, press mo lang.
03:43.6
Just press it like that.
03:44.6
Huwag ka magpaka-stress sa pagpe-press niyan because yung blueberry mo, yung feeling mo.
03:51.6
Yung feeling mo, cheesecake feeling.
03:53.5
Mabigat din po yun.
03:55.5
Iko-compress din po niya yan.
03:57.5
Gusto mo lang na medyo ipantay siya.
04:03.5
Okay and then I'll set it aside.
04:07.5
Babalikan ko ito.
04:09.5
Lalakasan ko na yung speed ng mixer.
04:17.5
Okay, nag-soften na.
04:19.5
As you can see, di ba?
04:21.5
As easy as that and then make sure you scrape the sides of the mixing bowl.
04:28.4
Para pantay na pantay ang pagkakahalo mo.
04:31.4
Ayun ngayon palang makikita mo na wala ng lumps, di ba?
04:36.4
And then I'm going to put next, this is just chilled all-purpose cream.
04:42.4
Pag nag-chill po tayo ha, huwag po yung binili mo yung cream, ichi-chill mo ng dalawang oras, hindi po ganun.
04:49.4
We chill it overnight.
04:51.5
Kung wala ka namang overnight, talagang excited ka, i-freezer mo for around 2 to 4 hours.
05:01.4
2 hours is actually enough.
05:04.4
Pero huwag mong iiwan sa freezer overnight kasi magkakurdel yung cream.
05:10.4
Yung makikita mong nagtutubig.
05:12.4
Mix it, low speed.
05:14.4
Iwan mo lang dyan and then let's prepare our gelatin.
05:18.4
So ito yung gelatin ko.
05:20.4
This is around 2 tablespoons of gelatin.
05:23.8
Ang gelatin po ay iba sa gulaman.
05:25.8
Again, gelatin is a protein.
05:28.8
Gulaman is carbohydrate.
05:30.8
If you would ask me, mas gusto ko po ang gelatin kasi ini-stabilize niya yung no-bake dessert mo without giving it that matigas na mouthfeel.
05:43.8
Kasi pag gulaman, tumitigas.
05:45.8
Gelatin, nagiging stable lang.
05:47.8
Okay, so I'm going to mix.
05:49.8
May gelatin powder.
05:53.2
Isasama ko sa asukal ko na tumigas na yung sugar ko.
05:56.2
Kahihintay sa'kin.
05:58.2
Mix mo lang na ganyan.
06:02.2
Ito, lalakasan ko na yung speed niya.
06:10.2
Tingnan ko nga ito.
06:12.2
Scrape the sides.
06:18.8
Papaltang ko yung attachment ko kasi hindi nababasag masyado yung cream cheese.
06:25.2
And then, low speed lang ito ha.
06:31.2
Kasi pag hinaya yung speed mo, mag-curdle.
06:34.2
You will incorporate too much air into the mixture.
06:39.2
So this one, minix ko lang yung gelatin sa sugar and then tutunawin lang natin ito over low flame.
06:47.2
Pwede mo din i-microwave lang.
06:55.2
Low flame lang hanggang matunaw lang.
07:00.2
Okay, this is the mixture that you want to achieve.
07:03.2
Don't overmix it kasi pag in-overmix, it will curdle.
07:07.2
Pag nag-curdle, magtutubig, babagsak.
07:10.2
Nangyari po sa'kin yan nung isang araw when I was testing the recipe.
07:15.2
Ano naman ang solution? I-blender mo or i-food processor mo.
07:19.2
Mabubuo ulit siya but Diyos ko, yung hugasan, di ba?
07:23.2
So you want to avoid that.
07:25.2
Kaya bantayan mong mabuti yan.
07:29.2
Ito naman hanggang umusok lang pag nakita mong wala ng particles ng gelatin and sugar.
07:38.2
So once you see na umuusok na yung gelatin mixture mo, okay na yan.
07:44.2
Don't bring it to a boil kasi pag bin-oil mo yan, hihina yung gelatin.
07:51.2
So turn the flame off and ganito po ang technique niyan.
07:56.2
Bukas yung mixer, itong mainit na gelatin ibubuhus mo dito on a steady stream.
08:05.2
Okay, mapapansin mo, lalambot talaga yung cream cheese and cream filling mo.
08:11.2
That's very normal.
08:12.2
It means na nakikita mo.
08:14.2
I-incorporate yung gelatin.
08:21.2
Turn off the mixer.
08:23.2
Scrape the sides.
08:32.2
I'll just give it one final mix.
08:36.2
Kaya daldal ako ng daldal kasi this recipe sounds easy.
08:40.2
It is really easy.
08:43.2
Alam mo yung proper timing ng mga ingredients.
08:47.2
Kasi otherwise, pag binuhus mo ito ng paunti-unti, titigil ka, ibabalik mo, natakot ka, magkakurdle yung mixture mo.
08:57.2
So kahit no-bake dessert siya, meron pong mga principles behind its preparation.
09:10.2
Low speed na lang.
09:13.2
Kasi you don't want your dessert to become very airy.
09:16.2
Magiging mousse na po yun.
09:18.2
Hindi na po cheesecake.
09:21.2
And then next, ilalagay ko na siya sa aking pan.
09:25.2
Kailangan mo na siyang ilagay ngayon.
09:28.2
Kasi kung hindi, magseset na po siya dito sa mixing bowl mo.
09:39.2
Don't worry about the small lumps.
09:42.2
Huwag ka na magpaka-stress sa mga small lumps na yan.
09:46.2
In general, huwag ka na magpaka-stress sa buhay.
09:53.2
And then just using a small angled spatula.
09:56.2
Yan, patagin mo lang.
10:04.2
And then just give it a nice tap.
10:07.2
Para lang mas pumantayan.
10:10.2
And then this one, I'm going to chill this at least overnight or 6 to 8 hours.
10:16.2
So kung may bisita ka ng dinner, lunchtime or after breakfast, gawin mo na.
10:22.2
And syempre, meron akong ginawa nandun sa ref ko.
10:25.2
Ilalabas ko and we're going to assemble it next.
10:32.2
So of course, I have one here that I prepared yesterday.
10:37.2
Pag nag-set, lagyan mo lang ng cling wrap sa ibabaw na ganyan.
10:43.2
Makikita mo, merong maliit na uka dito sa gitna
10:48.2
kasi parang bang naiisip ko na lagyan ko ba ng sugar to.
10:53.2
Parang nalilito ako sa dami ng tinest kong recipe the other day.
10:57.2
So the best way to try it is you just get a knife and kumuhit ka lang ng maliit sa gitna.
11:05.2
So yan ang pinakamalaking tip na ibibigay ko sa inyo in cooking and in baking.
11:10.2
When you are in doubt, tikman mo.
11:13.2
Ganun lang, dapat lahat tinitikman para sigurado.
11:17.2
So tinikman ko yan yesterday and okay naman.
11:22.2
Very good naman ang testing ko.
11:26.2
You just get a baso and then ilusen mo lang yung gilid.
11:33.2
Push, push mo lang.
11:34.2
And matatanggal mo yan.
11:36.2
Just have to be careful.
11:45.2
And then if you want to remove it from the pan.
11:55.2
Syempre kung ipangririgalo mo, di ba?
11:58.2
Alam nga namang ibigay mo din sa kapitbahay mo itong pan.
12:03.2
You just put it like that and then using a spatula, isaslide mo.
12:09.2
Kailangan po chilled ha.
12:10.2
Kasi kung hindi, madudurog.
12:26.2
Syempre nakakakaba mo siya ako tinabahan.
12:29.2
And then, it's time for you to dress it.
12:32.2
Dress it with topping of your choice.
12:35.2
So today, I want to put blueberries.
12:38.2
Yun kasi yung classic talaga eh.
12:41.2
So I have here canned blueberries.
12:44.2
Bakit mapinatong ko pa yan dyan?
12:46.2
Pagka nahulog ko yan, Diyos ko.
12:48.2
Bukas ko pa matutuloy itong video ko.
12:53.2
And then, haluin mo muna ito.
12:56.2
You mix it like that.
12:58.2
So make sure na pantay yung dami ng blueberry and ng syrup.
13:03.2
And then ipatong mo lang na ganyan.
13:14.2
And then just spread it out a bit.
13:22.2
You don't want to put too much kasi nakakaumay.
13:26.2
Ayaw mo na magtipirin.
13:28.2
So maganda yung sapat lang.
13:30.2
And then, huwag mong isasagad hanggang dun sa dulo.
13:33.2
Depende na lang kung gusto mo talagang merong tumutulo effect na blueberries sa side.
13:43.2
It is super bongga.
13:45.2
So next, hiwain natin ito at tikman.
13:51.2
Okay, now the best part.
13:54.2
I'm going to teach you some tips kung gusto mong maganda yung hiwa.
13:58.2
Painitan mo ng konti yung kutsilyo mo.
14:03.2
Kunti lang kasi baka naman masyadong malusaw.
14:07.2
And then, let's slice it.
14:09.2
So yan yung sinasabi ko.
14:11.2
Don't put too much blueberry because eventually, yung bigat niyan, aapaw yan.
14:19.2
So if you put too much yung kahon mo.
14:23.2
Punong-puno na ng blueberry.
14:25.2
So this is just fine.
14:26.2
And then, let's cut it.
14:30.2
Pagkahiwa mong ganyan.
14:35.2
This one, pupunasan mo.
14:37.2
Ayan o, masyadong mainit yung knife ko.
14:39.2
Kaya medyo mapapansin mong nalusaw.
14:48.2
This is just perfect.
14:53.2
Okay, and then I'll show this to you.
15:10.2
Yan yung akalain mo bang it's no bake?
15:16.2
Now, let's try it.
15:18.2
Of course, kung hindi ka mahilig sa blueberry.
15:21.2
Strawberries or whatever gusto mong ilagay sa ibabaw.
15:28.2
Look at the inside, very smooth.
15:30.2
Again, the purpose of...
15:33.2
Tek, halata naman ako eh.
15:35.2
Halata naman ang hili ko sa blueberry, no?
15:37.2
Ginaganong ko pa yung nandito.
15:39.2
The purpose of the gelatin is to stabilize the dessert.
15:43.2
So just in case from Binyal, dadali mo sa Quezon City.
15:48.2
Hindi siya basta-basta malulusa.
15:50.2
Well, kailangan hindi din mainitan masyado.
16:10.2
More blueberries.
16:14.2
Kailangan dagdagan mo yung blueberry.
16:16.2
Hayaan mo siyang umagos.
16:18.2
Kasi masarap madaming blueberries.
16:26.2
Huwag ka na maghintay.
16:27.2
Kahit hindi pa December.
16:33.2
It's super duper good and I'm going to see you all soon.
