Introduction
This no-bake cheesecake is a delightful dessert that combines a crunchy biscuit crust with a rich and creamy filling. It’s perfect for any occasion and requires no baking, making it an easy treat to whip up. Follow the detailed ingredient list and step-by-step instructions to create a delectable cheesecake your family and friends will love.
Detailed Ingredients with measures
Biscuit Crust:
– 200g/7 oz digestive biscuits (13 pieces, 1 2/3 cups crumbs), or other plain biscuits/cookies
– 90g (6 tbsp) unsalted butter, melted
– 1/2 tsp cinnamon powder (optional)
– 1 tbsp brown sugar
– Pinch of salt
No-Bake Cheesecake Filling:
– 2 1/4 tsp (9 g) gelatin powder, unflavoured
– 2 tbsp cold tap water
– 1 cup thickened or heavy cream, or any whipping cream, FRIDGE COLD
– 500g/16 oz cream cheese block (not tub), well softened at room temperature
– 3/4 cup caster sugar/superfine sugar
– 1 tsp vanilla extract
– 1 tbsp lemon juice (not critical, can do without)
Optional Decorations:
– 6 strawberries, halved (plus extra for serving)
– Whipped cream (half batch for decorating, or full batch for serving on the side)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes
Yield: Serves 8-10 slices
This straightforward recipe will lead you through creating a tasty no-bake cheesecake that features a luscious filling and satisfying biscuit crust. Enjoy serving it with fresh strawberries and whipped cream for an added touch!
Detailed Directions and Instructions
Invert the Cake Pan
Turn the base of a 20cm/8″ springform pan upside down. Lightly grease the top of the base with butter. Place a square piece of parchment/baking paper on the base. Clip the sides of the springform pan in place, allowing the excess parchment to hang over the edges.
Line the Sides of the Pan
Butter the sides of the springform pan and line them with parchment paper.
Biscuit Crust
Break the digestive biscuits into smaller pieces and place them into a food processor. Blend until they turn into fine crumbs, which should take about 30 seconds.
Add Butter and Other Ingredients
Add the melted butter, optional cinnamon, and a pinch of salt to the biscuit crumbs. Blend for about 10 seconds, until the mixture resembles wet sand and holds together when pinched.
Press the Crust into the Pan
Pour the crumb mixture into the prepared cake tin. Use a spatula to spread it evenly across the base and up the sides. Flatten and press the mixture firmly using a flat base object (like a measuring cup), aiming for the walls to reach about 9mm (0.35″) from the top. Refrigerate the crust until needed.
Bloom Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold tap water. Allow it to sit for a few minutes to work, then whisk until dissolved. Set aside for about 3 minutes, until it firms up slightly like rubber.
Melt the Gelatin
Microwave the bloomed gelatin for 15 seconds on high, or until fully melted (do not boil). Allow it to cool for about 5 minutes before using it.
No-Bake Cheesecake Filling
In a mixing bowl, pour in the refrigerator-cold cream. Using an electric mixer on high speed, whip the cream for about 2 minutes until firm peaks form.
Prepare the Cream Cheese Mixture
In a separate large bowl, place the softened cream cheese and caster sugar. Using the same mixer (no need to clean between uses), whip at high speed for about 1 minute until the mixture is smooth and creamy.
Add Flavors and Gelatin
To the cream cheese mixture, add the vanilla extract, lemon juice, and the melted gelatin. Mix on high for another 10 seconds to combine thoroughly, being careful not to over-mix to avoid incorporating too much air.
Combine the Whipped Cream
Gently add about 1/4 of the whipped cream into the cream cheese mixture. Use a rubber spatula or large spoon to fold it in gently. Then folding in the remaining whipped cream until just incorporated, being careful not to deflate the mixture.
Assemble the Cheesecake
Pour the cheesecake filling into the chilled crust and smooth the surface with a spatula. Cover and refrigerate for at least 6 hours or until the filling is set.
Serving
To remove the cheesecake, carefully detach the sides of the springform pan. Use the overhanging parchment paper to slide the cheesecake off the base and onto a serving platter. Optionally, decorate the top with whipped cream and halved strawberries before slicing and serving.
Notes
Note 2
Ensure the gelatin used is unflavored for best results.
Note 3
The cream must be very cold before whipping to achieve the best texture.
Note 4
Use a block of cream cheese, softened at room temperature for easier mixing.
Note 5
Caster sugar, or superfine sugar, dissolves more easily than granulated sugar.
Note 6
Using the inverted pan base helps the cheesecake to be easily removed after chilling.
Note 7
Make sure the crust is well-pressed to create a sturdy base for the cheesecake.
Cook techniques
Inverting the Springform Pan
Turn the base of a 20cm/8″ springform pan upside down and lightly grease it with butter. Place a square piece of parchment paper on the base and clip it into the springform pan, allowing excess paper to stick out.
Preparing the Biscuit Crust
Break the biscuits roughly by hand and place them in a food processor. Blitz until they form fine crumbs, then mix in melted butter, optional cinnamon, and a pinch of salt until the mixture resembles wet sand. Press this mixture evenly into the prepared cake tin and refrigerate until needed.
Blooming Gelatin
Sprinkle gelatin powder over cold water in a small bowl, whisk until dissolved, and set aside until it firms up. Melt the bloomed gelatin in the microwave for a short time, ensuring it doesn’t boil, and cool it slightly before use.
Whipping Cream
In a mixing bowl, whip cold cream with an electric beater on high until firm peaks form, which provides the necessary aeration for the cheesecake filling.
Combining Ingredients
In a separate bowl, whip softened cream cheese and sugar until smooth, then incorporate vanilla extract, lemon juice, and melted gelatin. Mix briefly without over-beating to avoid incorporating excess air bubbles.
Folding in Whipped Cream
Gently fold a portion of the whipped cream into the cream cheese mixture with a spatula, then carefully add the remainder. This technique maintains the airy texture of the cheesecake.
Refrigerating the Cheesecake
Pour the cheesecake filling into the prepared crust, smoothing the surface. Refrigerate for at least 6 hours to ensure the cheesecake sets properly.
FAQ
Can I use different types of biscuits for the crust?
Yes, you can substitute digestive biscuits with other plain biscuits or cookies that you prefer.
What can I use instead of gelatin?
You may try agar-agar as a vegetarian alternative, but it may require adjustments in amounts and methods.
How can I ensure my whipped cream holds its shape?
Make sure to use chilled cream and beat it to firm peaks without overmixing, as that adds stability.
Is it possible to make a gluten-free version of this cheesecake?
Yes, use gluten-free biscuits for the crust and ensure that all other ingredients are certified gluten-free.
How can I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Conclusion
This no-bake cheesecake recipe offers a delightful balance of creamy texture and rich flavor, making it an ideal dessert for various occasions. The combination of a crunchy biscuit crust and the smooth cheesecake filling topped with fresh strawberries creates an appealing presentation that both adults and children will enjoy. The ease of preparation, requiring no baking and minimal ingredients, ensures that this dessert can be made quickly and efficiently, leaving you more time to enjoy with your guests.
More recipes suggestions and combination
Chocolate No-Bake Cheesecake
Substitute some of the cream cheese with melted dark chocolate for a rich, chocolatey twist.
Berry Swirl Cheesecake
Add a swirl of berry puree (blueberries, raspberries, or strawberries) into the filling before setting for a fruity kick.
Lemon Cheesecake
Increase the lemon juice and add lemon zest to the filling for a zesty and refreshing flavor.
Nutty Biscuit Crust
Mix crushed nuts like walnuts or almonds with the digestive biscuits for added texture and flavor in the crust.
Caramel Cheesecake
Drizzle homemade or store-bought caramel sauce over the cheesecake before refrigeration for a sweet surprise.
Matcha Cheesecake
Incorporate matcha powder into the cheesecake filling for a unique taste and beautiful green color.
Pineapple Coconut Cheesecake
Add crushed pineapple and shredded coconut to the filling for a tropical flavor profile.
