Combining the best of two worlds, Sansrival Cheesecake is a dessert that combines the timeless appeal of Sansrival and the beloved classic cheesecake. Originating from the Philippines, Sansrival is a cake made from cashew meringue and French buttercream layers.
Integrating this with a no-bake cheesecake creates a delightful, unique, and incredibly satisfying fusion.
Image Source: King Whip Australia
Sansrival Cheesecake Ingredients
Before we start, let’s gather all the ingredients. Having everything measured and ready will make the process smoother and more enjoyable.
For the No-Bake Cheesecake Filling:
- 3 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons gelatin powder
- 1/4 cup water
For the Meringue Layers:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup chopped cashews or almonds, toasted
For the Buttercream Frosting:
- 2 cups unsalted butter, softened
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 8 tablespoons heavy cream
For Garnish:
- Chopped nuts (cashews or almonds)
- Chocolate shavings (optional)
- Whipped cream (From a whipped cream dispenser. Check King Whip’s Nangs Delivery service for quality cream dispensers and chargers)
Ingredient Tips
- Cream Cheese: Use full-fat cream cheese for a richer texture. You can choose a low-fat product if you prefer a lighter version.
- Egg Whites: Ensure the eggs are at room temperature for better volume.
- Butter: Use high-quality unsalted butter. European-style butter has a higher fat content and can provide a richer taste.
Sansrival Cheesecake Instructions
Ready to make your first Sansrival Cheesecake? Here’s a step-by-step guide to help you through the process, ensuring each layer comes out perfectly.
Preparing the No-Bake Cheesecake Filling
Creating a creamy, luscious cheesecake filling is the first step in this delightful dessert. Here’s how to do it:
- Begin by sprinkling 2 tablespoons of gelatin powder over 1/4 cup of water in a small bowl. Let it sit for about 5 minutes. This step ensures that the gelatin absorbs the water and dissolves appropriately, essential for the cheesecake to set well.
- Heat the gelatin mixture in your microwave for about 20 seconds or until fully dissolved. Allow it to cool before adding it to the cream cheese mixture to avoid curdling.
- In a large bowl, beat three cups of cream cheese with one cup of granulated sugar until smooth and creamy. This should take around 2-3 minutes. Make sure there are no lumps for a perfectly smooth texture.
- Mix in 1 teaspoon of vanilla extract. This enhances the flavor of the cheesecake.
- Whip one cup of heavy cream in a separate bowl until stiff peaks form. This usually takes about 3-4 minutes. The whipped cream adds lightness and volume to the cheesecake filling.
- Carefully fold the whipped cream into the cream cheese mix. Be gentle to maintain the airy texture.
- Slowly add the cooled gelatin mix to the cream cheese mixture, stirring continuously to ensure even distribution.
- Pour the cheesecake filling into a 9-inch springform pan lined with parchment paper. Smooth the top with a spatula. Refrigerate the cheesecake for at least 24 hours to set properly.
Preparing the Meringue Layers
The meringue layers add a delightful crunch to this dessert. Here’s how to make them:
- Preheat the oven to 150°C or 300°F. Line two baking sheets with non-stick good parchment paper and draw 8-inch circles on each sheet. These circles will guide you when spreading the meringue.
- In a clean, dry mixing bowl, beat four egg whites on medium speed until frothy. Add one teaspoon of tartar cream and continue beating until soft peaks form.
- Gradually add 1 cup of granulated sugar, a tablespoon at a time, while beating quickly. Beat until stiff, glossy peaks form. This process can take about 5-7 minutes.
- Gently fold in 1 teaspoon of vanilla extract and 1 cup of toasted, chopped nuts (cashews or almonds). Be careful not to deflate the meringue.
- Divide the meringue mixture evenly among the baking sheets, spreading it within the drawn circles.
- Bake for one hour or until the meringue layers are crisp and lightly golden. Turn off the oven and let the meringue cool inside with the door slightly ajar. This helps to dry out the meringue completely.
Preparing the Buttercream Frosting
A smooth and fluffy buttercream ties the meringue and cheesecake layers together. Here’s how to prepare it:
- In a large mixing bowl, beat two cups of softened unsalted butter until creamy, about 3-4 minutes.
- Gradually add 8 cups of powdered sugar, a little at a time, beating continuously until smooth. Do this slowly to avoid creating a cloud of sugar in your kitchen.
- Mix in two teaspoons of vanilla extract and 8 tablespoons of heavy cream. Beat the mixture until it is light and fluffy. This should take another 2-3 minutes.
- If the frosting is too thick, add two tablespoons of heavy cream. Do this repeatedly until you reach your desired consistency.
Assembling the Sansrival Cheesecake
Assembling this layered dessert is where all the components come together beautifully:
- Place a meringue on a serving platter. This will form the base of your cake.
- Evenly layer buttercream frosting over the meringue layer. This layer helps to bind the meringue and the next meringue layer together.
- Place the second meringue layer on top of the buttercream. Press gently to ensure it adheres.
- Carefully remove the set no-bake cheesecake from the springform pan. Place it on top of the second meringue layer.
- Spread a generous 2-inch layer of buttercream frosting on top of the cheesecake. This thick layer adds richness and ensures the cake stays together.
- Dispense and spread a layer of whipped cream from your whipped cream dispenser over the buttercream layer. This adds a light and airy finishing touch.
Final Touches
- Press chopped cashew nuts onto the sides of the cake and sprinkle some on top of the whipped cream.
- Chill the assembled sansrival cheesecake in the refrigerator for at least 2 hours before serving. This helps the layers to set and meld together beautifully.
- Slice the cake with a sharp knife, ensuring clean cuts through the layers. Serve slightly chilled, and enjoy the delightful contrast of textures and flavors.
Tips and Techniques for a Perfect Sansrival Cheesecake
Creating the perfect Sansrival Cheesecake involves mastering a few essential techniques. These tips will ensure your meringue is crisp and your French buttercream is smooth and luscious.
Making Perfect Meringue
- Ensure Egg Whites are at Room Temperature: Room temperature egg whites whip up to a greater volume.
- Use Grease-Free Bowls and Utensils: Any grease will prevent your egg whites from whipping properly.
- Add Sugar Gradually: Adding sugar bit by bit helps it dissolve completely, giving you a smooth, glossy meringue.
French Buttercream Tips
- Use Softened Butter: Softened butter mixes easily, giving you a smooth texture.
- Ensure the Egg Yolk Mixture is at the Right Temperature Before Adding Butter: The egg yolk mixture needs to be at room temperature. Too warm, and the butter will melt; too cold, and it won’t mix properly.
The Ultimate Fusion Dessert: Sansrival Cheesecake
Creating a Sansrival Cheesecake is a rewarding experience that beautifully merges the rich traditions of Filipino and Western desserts. Each bite offers a beautiful contrast of textures and flavors, from the crunchy meringue to the creamy cheesecake filling and the luscious buttercream. This recipe will surely impress, whether making it for a special occasion or indulging in a decadent treat.
At King Whip, we believe in celebrating culinary creativity and excellence. This Sansrival Cheesecake recipe is a testament to the art of baking and the joy of sharing delicious food with loved ones. Happy baking, and enjoy every delightful bite of your Sansrival Cheesecake!
