This no-bake cheesecake is made prior to the baked one really. The elements was steamy hot a few days ago. And So I made no-bake cheesecake to assist soothe heat. Yet, it’d be considered a perfect, classic dessert after dinner, regardless of how the elements is much like, should you’re a follower of cheesecakes. It’s simple and fast to create. You will get it offered right out the fridge.
- 110 gm digestive biscuits
- 70 gm butter, melted
- 250 gm cream cheese block
- 50 gm caster sugar
- 1/2 teaspoon vanilla flavoring
- 1/2 teaspoon fresh lemon juice
- 200 ml thickened cream
- fresh mango slices, for garnish
Method:
- Place the digestive biscuits inside a sealed plastic bag. Crush to crumbs having a moving pin. Transfer the crumbs to some bowl. Pour within the melted butter. Combine well. Put them in to the tin and press firmly with the foot of just one cup to produce a level layer. You may need a spoon or spatula to assist when pressing for that 4 corners from the tin.
- Inside a large mixing bowl, beat the cream cheese, sugar, fresh lemon juice and vanilla flavoring by having an electric mixer until smooth.
- Use another mixing bowl, beat the thickened cream until fluffy and smooth. Stir in to the cream cheese mixture and mix well.
- Spoon the mix to the biscuit base. Make use of a spatula to level the top. You may want to smooth the top cheesecake with the rear of a spoon damped with water. Chill in freezer not less than 5 hrs, or until completely set. Transfer it into fridge for around 2 hrs before serving. Slice into pieces and garnish with fresh mango slices, or any fruits in season.
Notes：
- You should use either unsalted or regular butter.
- To obtain a very fine surface of the cheesecake, use a damped spoon for that crowning glory, because the cream cheese mixture tends that you follow the spatula.
Hi Christine, I simply attempted your recipe coupled with the wedding cake within the freezer overnight. I transferred it towards the fridge 2 hrs before serving however it had been melting when I finished cutting. Could it be designed to melt so quick? Apart from the melting, the flavour is nice when i also made some strawberry sauce to dribble over.
When the weather conditions are quite hot. You don't have to transfer towards the fridge, just serve right out the freezer, and wait for while before eating.
Hi Christine I attempted this recipe today and used Emborg Whipping Cream. My cake melted quickly once i required it from the fridge (according to your instructions I left it within the freezer for five hrs before transferring to fridge. May I understand what brand heavy cream have you use with this recipe? Bulla Thickened Cream 35% Fat? Wendy
Hi Wendy,
Supposed that the cheesecake was frozen, it shouldn't melt so rapidly.
Less than recall the brand. I made use of heavy, thickened cream.