YIP YIP & HELLO!
The Her sisters here! Say hello to our very first video: The fun and colorful Air Nomad Fruit Pies from Avatar the Last Airbender. No bake cheesecake version! We had a lot of fun making this video as much as we love watching the series from when it first aired (haha get it?) Hope you all can give it a try and have some fun with it. What’s your element?
Happy 2021 🙂
AIR TEMPLE
The painting I did. A way for me to relax. 🙂
Just like the scene 🙂
FRUIT PIES!
Have fun and enjoy!
Ingredients
- ---Graham Cracker Crust---
- 2 cups (250g) graham cracker crumbs (about 2 sleeves graham crackers crushed [18 graham cracker sheets])
- 1/4 cup (40g) packed light brown sugar
- 1 stick plus 2 tbsp cup (10 Tablespoons) unsalted butter, melted
- ---Cream Cheese Filling---
- 2 pounds cream cheese (902g), room temperature
- 1/4 cup sour cream (70g)
- 1/4 cup sweetened condensed milk (70g)
- 1 tbsp fresh lemon juice (15mL)
- 1/3 cups sugar (75g)
- 2 tsp-1 tbsp vanilla extract (15mL) add more or less depends on you
- 3 tbsp powdered sugar (23g)
- 1 cup whipping cream cold (240g)
- ---Whipped Cream Topping---
- 4oz mascarpone (114g)
- 8oz heavy whipping cream (240g or 250ml)
- 2 tbsp powdered sugar (22g)
- 1 tsp vanilla (5g)
- ---Blueberry---
- 1 cup blueberry (6.5 oz)
- 1/2 lemon zest
- 1 Tbsp lemon juice(14g)
- 2 tbsp sugar (30g)
- 1 tsp cornstarch (4g)
- ---Raspberry-Strawberry---
- ½ cup raspberry (4oz)
- 1 cup strawberry (8oz)
- 1 Tbsp cornstarch (10g)
- ¼ cups sugar (60g)
- 1 tbsp lemon juice (14g)
- ---Orange curd---
- ⅓ cup fresh orange juice (3oz or 87g)
- 1/3 c. sugar (67g)
- 3 egg yolks beaten (60g)
- 1/4 tsp. orange extract oil
- 2 tbsp unsalted butter (28g)
- ¼ tsp vanilla extract
- 1 tsp orange zest
- Pinch of salt
- ---Passionfruit curd---
- 3oz passionfruit juice
- 1 tsp lemon juice (5g)
- ⅓ cups sugar (67g)
- 2 egg yolk (40g)
- 1 egg (50g)
- 1 tbsp butter (14g)
- Pinch salt
- ¼ tsp vanilla
- ---OTHER---
- 4 (4 inch) springform pans
- Piping bags
Instructions
Crust
Crush the graham cracker crumbs in a ziploc bag or put it through a food processor. Then add melted unsalted butter and the brown sugar. Mix well until you can form a ball. Then add about 1/2 cup of the crust mixture to each of the 4 inch springform pans. Press down to ensure the crust is tight and impacted. Put it in the freezer for at least 20 minutes or while you make the cream cheese filling.
Cream Cheese Filling
In a bowl mixer, add room temperature cream cheese, both sugar, sour cream, condensed milk, lemon juice, & vanilla. With a paddle mix until it is all incorporated and the cream cheese is no longer lumpy. Scrape the sides down and then add in the heavy whipping cream. Continue mixing until the filling has thicken. It should be smooth but thick. Transfer the filling into a piping bag to be piped onto the crust. This is optional but I find it cleaner and easier by putting it in the piping bag. You can just scoop if you don't have piping bags.
With an offset spatula, spread out the top of the cream cheese filling flat. Cover with plastic wrap and let it chill in the fridge for at least 6-12 hrs. 4 hrs will do too if you can't wait that long.
Fruit Filling
Blueberry Compote: In a pot, add the blueberries, sugar, corn starch, lemon juice & zest. Mix well. Then turn on the heat and cook until it has thicken and the blueberries has popped. Transfer into a jam jar, cover well, and let it cool before using.
Strawberry-Raspberry Compote: In a pot, add the strawberries, raspberries, sugar, corn starch, & lemon juice. Mix well. Then turn on the heat and cook until it has thicken. Transfer into a jam jar, cover well, and let it cool before using.
Orange Curd: In a bowl, add the egg yolks, sugar, and salt. Mix well. Heat the orange juice just until it comes to a slight bubble. Remove from the heat and immediately pour a little at a time to the yolk mixture. Temper the yolks. Then transfer it back to the pot and turn on the heat to medium low. Whisk and cook until it has thicken. In a different bowl, add the butter, vanilla extract, & orange oil/extract. Place a sieve over and add in the thicken and hot orange curd over. Mix well until the butter has melted. Then add in the orange zest. Mix well and then transfer into a glass jar, cover well, and place in the fridge to cool.
Passionfruit Curd: In a bowl, add the egg yolks, 1 egg, sugar, and salt. Mix well. Heat the passionfruit juice & lemon juice just until it comes to a slight bubble. Remove from the heat and immediately pour a little at a time to the yolk mixture. Temper the yolks. Then transfer it back to the pot and turn on the heat to medium low. Whisk and cook until it has thicken. In a different bowl, add the butter & vanilla extract. Place a sieve over and add in the thicken and hot passionfruit curd over. Mix well until the butter has melted. Mix well and then transfer into a glass jar, cover well, and place in the fridge to cool.
*you can sub out the passionfruit for lemon juice to make lemon curd instead
Whipped Cream
In a bowl mixer, add the mascarpone, whipped cream, sugar, and vanilla extract. With the whisk attachment, whisk on low to high speed until you've reached soft peaks. Divide the cream into 4 different bowls and add in about 2 tbsp of the fruit filling. Add food color if you desire a deeper color for each. At this point the whipped cream will continue to thicken since you've been mixing it to incorporate the food coloring/fruit filling. Once thicken, transfer the cream into a piping bag with a 806 tip.
Putting it together
Release the cheesecake and smooth out the sides with an offset spatula. Then add about 2 tbsp of the fruit filling/compote on top. Then pipe on the whipped cream and enjoy! Eat with Uncle Iroh's Jasmine tea. It's perfect! 🙂
Notes
Any leftover fruit filling/compote can be saved up to a week and be used to pancakes, waffles, toast, cakes, you name it! 🙂 You can also put the fruit filling/compote in with the cream cheese filling for more of a fruity punch.
3 comments
These look delicious! I’m curious about how many 4″ pans you use for this recipe. Thanks.
Just discovered your site yesterday and via a lemongrass vid on YT. Looking forward to your future posts.
This recipe will fit perfectly in 4 of the 4inch pans.
the fact that there are grams put in as well makes it so much easier to understand and makes me want to make it even more!