Baking and desserts
No-Bake Cheesecake
No-bake cheesecake is for when you want an impressive dessert without water baths and cracked tops. A base of crushed biscuits and butter is topped with a light cream of cream cheese and whipped cream, and a little gelatine helps it hold its shape so it slices neatly. The flavour is clean and creamy with a hint of lemon. You will spend about half an hour on it; the fridge does the rest. Make it the evening before a celebration and it is ready when you need it.
Method
Tap a step to mark it done.
Sprinkle the gelatine over 60 ml cold water and leave to swell for 10 minutes.
Crush the biscuits into fine crumbs in a blender or in a bag with a rolling pin. Mix with the melted butter until the crumbs clump when squeezed.
Press firmly into a 20 cm springform tin lined with baking paper, using the bottom of a glass. Chill.
Whip the cold cream to soft peaks, 2-3 minutes. Do not overwhip or it turns grainy. Chill.
In another bowl beat the cream cheese with the icing sugar, lemon juice and vanilla sugar on low speed for 30-40 seconds until smooth.
Warm the gelatine in the microwave for 10-15 seconds, or over hot water, until fully dissolved. Do not boil it.
Stir 2 tablespoons of the cheese mixture into the gelatine, then pour it into the rest of the cheese and mix quickly.
Fold in the whipped cream in 2-3 additions.
Spread over the base, smooth the top and chill for at least 6 hours, ideally overnight.
To unmould, run a knife dipped in hot water around the edge and release the tin.
Tips for success
- Never boil gelatine. It loses its setting power.
- Hot gelatine poured straight into cold cheese sets in strings, so temper it with a little cream first.
- Do not beat cream cheese for long or at high speed, it can turn runny.
- For clean slices, cut with a hot, dry knife and wipe it between cuts.
Serving and storage
Serve chilled with fresh berries, berry sauce, lemon curd or grated chocolate. Slice straight from the fridge.
Keeps covered in the fridge for 3 days. Freeze whole or in slices for up to a month and thaw in the fridge.
Variations
- Berry: fold 100 g berry purée into the filling and raise the gelatine to 15 g.
- Chocolate: beat 100 g melted white or dark chocolate into the cheese.
- Jelly top: pour a layer of berry jelly over the set cheesecake.
Calories and macros
Per serving (about 117 g):
Per 100 g: 376 kcal, P 5.1, F 29.7, C 22.5. An estimate based on average ingredient values. Your daily calories ›
