Introduction
Creating a delicious no-bake cheesecake at home is simpler than you might think. With a crunchy biscuit crust and a creamy filling, this dessert is perfect for any occasion. Whether you’re hosting a dinner party or just craving a sweet treat, this no-bake cheesecake is sure to impress.
Detailed Ingredients with measures
Biscuit Crust:
– 200g (7 oz) digestive biscuits (approximately 13 pieces, yielding 1 2/3 cups of crumbs)
– 90g (6 tablespoons) unsalted butter, melted
– 1/2 teaspoon cinnamon powder (optional)
– 1 tablespoon brown sugar
– Pinch of salt
No-Bake Cheesecake Filling:
– 2 1/4 teaspoons (9 g) unflavored gelatin powder
– 2 tablespoons cold tap water
– 1 cup thickened or heavy cream (ensure it’s suitable for whipping and is fridge cold)
– 500g (16 oz) cream cheese block (not from a tub), well softened at room temperature
– 3/4 cup caster sugar (superfine sugar)
– 1 teaspoon vanilla extract
– 1 tablespoon lemon juice (optional)
Optional Decorations:
– 6 strawberries, halved (plus extra for serving)
– Whipped cream (prepare half a batch for decorating, or a full batch for serving on the side)
Prep Time
20 minutes
Cook Time
0 minutes
Total Time
6 hours (including chilling time)
Yield
Serves 8
Detailed Directions and Instructions
Prepare the Cake Pan:
– Invert the base of a 20cm (8-inch) springform pan. Lightly grease it with butter. Place a square piece of parchment paper on the base, then clip the sides of the pan over it, allowing the excess paper to stick out. This setup facilitates easy removal of the cheesecake later.
Make the Biscuit Crust:
– Break the digestive biscuits into rough pieces and place them in a food processor. Blitz until they form fine crumbs.
– Add the melted butter, cinnamon (if using), brown sugar, and a pinch of salt to the crumbs. Blitz again until the mixture resembles wet sand and holds together when pinched.
– Pour the crumb mixture into the prepared pan. Use a spatula to spread it evenly across the base and up the sides. Press firmly using a flat-bottomed object, like a measuring cup, to ensure a compact crust. Aim for the crust to be about 9mm (0.35 inches) below the top of the pan. Refrigerate the crust while preparing the filling.
Prepare the Gelatin:
– In a small bowl, pour 2 tablespoons of cold water. Sprinkle the gelatin powder evenly over the water’s surface. Whisk until dissolved, then let it sit for about 3 minutes until it firms up to a rubbery consistency.
– Microwave the gelatin mixture for 15 seconds on high until it melts. Ensure it doesn’t boil. Let it cool for 5 minutes, ensuring it remains liquid but not hot when added to the filling.
Make the Cheesecake Filling:
– In a bowl, pour the cold cream. Using an electric beater, whip on high for about 2 minutes until firm peaks form.
– In a separate large bowl, combine the softened cream cheese and caster sugar. Using the same beater (no need to clean it), beat on high for about 1 minute until smooth and soft.
– Add the vanilla extract, lemon juice (if using), and the cooled, melted gelatin to the cream cheese mixture. Beat on high for about 10 seconds to thoroughly combine. Avoid overbeating to prevent incorporating too much air, which can cause unsightly bubbles.
– Gently fold in about one-quarter of the whipped cream into the cream cheese mixture using a rubber spatula. This lightens the mixture, making it easier to incorporate the remaining whipped cream without deflating it.
– Fold in the remaining whipped cream gently until fully combined.
Assemble and Set the Cheesecake:
– Pour the filling into the prepared crust. Smooth the surface with a spatula.
– Refrigerate the cheesecake for at least 6 hours, preferably overnight, until the filling is set.
Serve:
– Remove the sides of the springform pan. Use the overhanging parchment paper to slide the cheesecake off the base onto a serving platter. Then, carefully slide the cheesecake off the parchment paper.
– Decorate the top with whipped cream and halved strawberries, if desired. Slice and serve.
Notes
Temperature Considerations:
– Ensure all ingredients, especially the cream and cream cheese, are at the appropriate temperatures as specified to achieve the desired texture.
Storage Recommendations:
– The cheesecake can be stored in the refrigerator and is best consumed within 4 days for optimal texture and flavor.
Cook techniques
Preparing the Cake Pan
Invert and grease a springform pan, using parchment paper to cover the base.
Making the Biscuit Crust
Blitz digestive biscuits into crumbs, mix with butter and sugar, and press into the pan.
Preparing the Gelatin
Dissolve gelatin in cold water, let it firm, then melt gently in the microwave.
Making the Cheesecake Filling
Whip cold cream, mix softened cream cheese with sugar, and incorporate gelatin carefully.
Assembling and Setting the Cheesecake
Pour filling into the crust and refrigerate until set.
Serving the Cheesecake
Remove the springform pan, decorate, slice, and serve.
FAQ
What type of biscuits can I use for the crust?
Digestive biscuits are recommended, but you can use any similar biscuit.
Can I use tub cream cheese instead of block cream cheese?
No, use block cream cheese for the best texture and results.
How long should I refrigerate the cheesecake?
Chill for at least 6 hours or overnight for the best set.
What if I don’t have gelatin?
Gelatin is key for setting; substitutes are tricky and can affect the texture.
How should I store the cheesecake?
Refrigerate it and consume within 4 days for optimal freshness.
Conclusion
The no-bake cheesecake is a delightful and simple dessert that brings a creamy texture and rich flavor to any occasion. The combination of a buttery biscuit crust and a smooth filling promises to satisfy any sweet tooth. It’s a versatile recipe that allows for various adaptations and add-ons, making it a perfect choice for gatherings or family dinners.
Fruit Variations
Consider adding different fruits to your cheesecake. Options include blueberries, raspberries, or peaches for a refreshing twist. You can mix them into the filling or use them as a topping.
Chocolate Lovers’ Delight
For a chocolate version, incorporate melted chocolate into the cheesecake filling or sprinkle chocolate shavings on top for an indulgent treat.
Citrus Infusion
Enhance the flavor by adding orange or lime zest to the filling for a bright citrus flavor that complements the creaminess perfectly.
Caramel Drizzle
Drizzle homemade or store-bought caramel sauce over the top before serving for a rich and decadent addition to your cheesecake.
Nutty Crunch
Add crushed nuts like pecans or almonds to the biscuit crust for an extra crunch and flavor dimension, or use them as a topping alongside the fruit.
Spiced Cheesecake
Incorporate spices like nutmeg or cardamom in the filling for a warm and inviting flavor profile, especially suitable for the fall season.
Flavored Extracts
Aside from vanilla, explore different extracts such as almond or coconut to infuse your cheesecake with unique flavors that cater to your palate.
Chilled Alternatives
Try a frozen version by blending the cheesecake mixture with some ice cream before pouring it into the crust, then freezing it for a refreshing summer treat.
