Thursday, July 18, 2013

No-Bake Cheesecake Recipe

No Bake Cheesecake

Do you like cheesecake? If not, then you can just skip to another post. What is wrong with you, though? If you do like cheesecake, there are plenty of recipes on baking one. If, however, you like cheesecake, but don't want to bake or use too many ingredients, use a recipe like this. Here's the simple one me and my mom made.


200 grams of Digestive Biscuits

80 grams or a bit more of melted margarine

2.5 dl of vanilla flavored whipping cream (We used 12% one)

200 grams of cream cheese (Philadelphia never disappoints)

1 tbsp of powdered sugar

1 gelatine leaf

Half a jar/However much you want of jam (we used cherry)

Important Notes on the Ingredients:

You can replace the cream with regular and add vanilla flavoring or vanilla sugar. If you add flavoring, you might need more powdered sugar to sweeten it. We don't like it too sweet, so we only used the one spoon along with the ready-flavored cream.

The jam is really up to you. We used a Greek brand and it was pretty sweet, so we only added a tiny layer on top. If it's a bit tangier or not too sweet, you can make it thicker. It all depends on what you like. We like the digestive biscuits and cream filling with less jam, so we did just that.


Place the gelatine leaf in a bit of cold water. Leave for at least 10 minutes. We just took it out when we had done everything else, which was more than enough time.

Crumble the daylights out of the Digestive Biscuits. You can put them in a food processor or, as we did, put them in a food bag and get rid of some of that anxiety and anger by pummeling them with a steak hammer. Any heavy object will do, really.

Melt that margarine until it resembles a kyaagirl who just saw her oppa topless. Complete melted mess, that is. Let it cool down and add it to the biscuits. Little by little. You might not need it all. You're looking for a paste-type of crunchy dry dough.

Spread said dough on the bottom of a pan, after having rubbed some margarine on it. A round cheesecake pan with a removable bottom (side, rather) was our choice. Given the base is fragile, I would not suggest one where the bottom can't be removed. Make sure the side is high enough to fit the cheesecake too. Ours was 6cm tall, the cheesecake about half.

Pat that sucker down until the bottom is evenly covered in digestive goodness and drop da bass put the base in the fridge while you make the filling.

Squeeze the wobbly gelatine in your hand to drain it and add it to a few tablespoons of hot water to melt it.

Use a hand mixer to whip the naughty cream. When it resembles whipped cream more than it does a sauce, throw in that yummy cream cheese and whip some more. You're looking for that soft peak stage, where it's nice and thick enough to stand.

Grab that melted and now slightly cooled water-camouflaged gelatine and slooowly add it into the cream/cheese mixture while whipping it with the hand mixer.

Resist the urge to try the filling (we didn't), spread it onto the base and put it in the fridge for about 2 hours. Depends on the temperature setting. You want it to thicken so that the surface is set enough to spread the jam on without it marbling.

After you have added the jam, put it back in the fridge and leave it for 4 hours or so.

I know 4 hours sounds like a torture of a wait, but if you can't control yourself, make it at night and leave it until the next day, as we did.

Go to bed, wake up, go to your fridge and resist the urge to eat the whole thing within a day (we didn't).

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