No-Bake Cheesecake (Printable recipe)
By
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin
Ingredients:
Method:
By
Prep time: 5 mins
Cook time: 15 mins + 5 hrs for chilling
Yield: one 17.5cm loose-based square tin
Ingredients:
- 110 gm digestive biscuits
- 70 gm butter, melted
- 250 gm cream cheese block
- 50 gm caster sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 200 ml whipping cream
- fresh mango slices, for garnish
Method:
- Put the digestive biscuits in a sealed plastic bag. Crush to crumbs with a rolling pin. Transfer the crumbs to a bowl. Pour over the melted butter. Combine well. Place them into the tin and press firmly with the bottom of a cup to create an even layer. You might need a spoon or spatula to help when pressing for the 4 corners of the tin.
- In a large mixing bowl, beat the cream cheese, sugar, lemon juice and vanilla extract with an electric mixer until smooth.
- Use another mixing bowl, beat the whipping cream until fluffy and smooth. Stir into the cream cheese mixture and combine well.
- Spoon the mixture onto the biscuit base. Use a spatula to level the surface. You might like to smooth the top of the cheesecake with the back of a spoon damped with water. Chill in freezer for at least 5 hours, or until completely set. Transfer it into fridge for about 2 hours before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.
Notes:
- You can use either unsalted or regular butter.
- To get a very smooth surface of your cheesecake, try to use a damped spoon for the final touch, as the cream cheese mixture tends to stick to the spatula.
Read more: http://en.christinesrecipes.com/2013/01/no-bake-cheesecake.html#ixzz2KDuZyNRH
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