This is a no Bake Cheesecake that tastes very similar to a classic Baked Cheesecake, made without the fuss of baking! It boasts an exceptionally smooth, light-yet-creamy filling and a buttery, crumbly crust that everybody is mad for.
INGREDIENTS
200g digestive biscuits
90g unsalted butter, melted
0.5 teaspoon cinnamon powder
1 tablespoon brown sugar
Pinch of salt
For the filling:
9 g gelatin powder
2 tablespoons cold tap water
250 ml cream
500g 16 oz cream cheese
150 g caster sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
METHOD
Turn the base of a 20cm springform pan . Grease with butter very lightly. Place a square piece of parchment on the base. Then clip into the springform pan – excess paper will stick out.
Butter and line the side of the pan.
Break up biscuits roughly by hand and place in a food processor. Blitz until it becomes fine crumbs. Add the butter, cinnamon and salt. Blitz until it resembles wet sand. It should stay together when pinched between your fingers.
Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls. Then flatten and press the base and walls using something with a flat base and vertical edges. Refrigerate crust until required.
Put the water in a small bowl and sprinkle the gelatine across the surface . Whisk until dissolved then set aside for 3 minute or until it firms up like rubber.
Heat for on high until it melts. Cool for 5 minutes while you make the filling.
Put the cream in a bowl and whip it with an electric beater on high for 2 minutes until firm peaks form
In a separate bowl add the cream cheese and sugar. Beat on high for 1 minute just until it’s soft and smooth. Add the vanilla, lemon and melted gelatine, then beat for 10 seconds to mix it through thoroughly. Don’t beat excessively as we don’t want too many air bubbles in the cheesecake.
Add about 1/4 of the whipped cream into the cream cheese mixture. Gently fold through using a rubber spatula or large spoon. Then fold in the rest of the cream.
Pour into the crust, smooth the surface. Refrigerate for 6 hours to set.
Decorate the top with strawberries, if desired. Cut into slices and serve!
Original Recipe Reciptineats
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