Introduction
Creating a delicious no-bake cheesecake with a rich biscuit crust is a delightful endeavor. This recipe features a creamy filling complemented by a crunchy crust, perfect for any occasion, especially during the festive season. Let’s dive into the detailed ingredients and instructions for making this mouth-watering cheesecake.
Detailed Ingredients with measures
Biscuit Crust:
– 300g/10 oz Biscoff (38 pieces) or other plain biscuit/cookies (2 1/2 cups crumbs)
– 120g (8 tbsp) unsalted butter, melted
– 1/2 tsp cinnamon powder (optional, recommended)
– 1 tbsp brown sugar
– Pinch of salt
No-Bake Cheesecake Filling:
– 3 1/2 tsp (13.5 g) gelatin powder, unflavoured
– 3 tbsp cold tap water
– 1 1/2 cups thickened or heavy cream, or any whipping cream, FRIDGE COLD
– 750g/24 oz cream cheese block (3 blocks, well softened at room temperature – don’t use tub)
– 1 1/4 cups caster sugar/superfine sugar
– 1 1/2 tsp vanilla extract
– 1 tbsp lemon juice (not critical, can do without)
Whipped Cream (Chantilly Cream):
– 2 cups thickened or heavy cream, or any whipping cream, FRIDGE COLD
– 3 tbsp caster sugar/superfine sugar (or double quantity of icing sugar, sifted)
– 1 1/2 tsp vanilla extract
Christmas Decoration:
– Strawberries (halve or quarter larger ones)
– Berries – blackberries and raspberries
– Cherries
– Rosemary sprigs
– 6 orange slices, cut into half moons
– Icing sugar/confectionary sugar, for dusting
Prep Time
Preparation time for this cheesecake is approximately 30 minutes, not including the refrigeration time required for the cheesecake to set.
Cook Time, Total Time, Yield
Cook Time: This recipe requires no cooking.
Total Time: Allow a total of 12 hours for refrigeration to properly set the cheesecake.
Yield: This recipe yields approximately 12 servings, perfect for gatherings and celebrations.
Enjoy the delicious result of your efforts with a perfectly set cheesecake adorned with festive decorations!
Detailed Directions and Instructions
LINE PAN WITH OVERHANG
Grease a 23 x 33 cm / 9 x 13″ pan very lightly with butter or spray with a plain oil (such as canola). Line with parchment/baking paper, ensuring there is plenty of overhang on the long sides to help lift the cheesecake out once it has set.
BISCUIT CRUST
Break up the biscuits roughly by hand and place them in a food processor. Blitz for about 30 seconds until the mixture forms fine crumbs.
ADD BUTTER
Add the melted butter, cinnamon, and salt to the biscuit crumbs. Blitz for another 10 seconds until the mixture resembles wet sand and holds together when pinched between fingers.
PRESS INTO PAN
Pour the crumb mixture into the prepared pan. Spread it out evenly, then use your hands or a flat object to press it firmly into the base. The firmer the crust, the more stable it will be. Refrigerate the base until needed.
BLOOM GELATINE
In a small bowl, sprinkle the gelatin over the cold tap water without clumping it in one spot. Whisk until dissolved, and set aside for about 3 minutes, allowing it to firm up like rubber.
HEAT GELATINE
Microwave the bloomed gelatin for 15 seconds on high, or until it has melted. Ensure it does not boil. Let it cool for 5 minutes while preparing the filling, ensuring it remains liquid.
NO-BAKE CHEESECAKE FILLING
In a bowl, whip the cold heavy cream with an electric mixer on high speed for 2 ½ to 3 minutes until firm peaks form.
WHIP CREAM CHEESE
In a separate large bowl, combine the softened cream cheese and caster sugar. Using the same mixer (no need to clean), beat on high for 1 ½ minutes until smooth. Add the vanilla, lemon juice, and melted gelatin, then beat for an additional 10 seconds to mix thoroughly without incorporating too much air.
FOLD IN WHIPPED CREAM
Gently fold about 1/4 of the whipped cream into the cream cheese mixture using a rubber spatula or a large spoon. Be careful not to mix aggressively, as this will deflate the cream. Then, fold in the remaining whipped cream until smooth.
REFRIGERATE
Pour the cheesecake filling into the pan over the biscuit crust, smoothing the surface. Refrigerate for at least 12 hours or until fully set.
DECORATING
To remove the cheesecake, use the paper overhang to lift it from the pan and place it onto a serving platter. Carefully slide the paper out from underneath and refrigerate until ready to decorate.
WHIP CREAM FOR DECORATION
In a bowl, whip the cold heavy cream with caster sugar and vanilla extract at high speed for 2 to 3 minutes until it achieves soft peaks.
ASSEMBLE DECORATION
Spread the whipped cream in generous swirls across the surface of the cheesecake. Decorate with strawberries, berries, and cherries, arranging the orange slices and rosemary sprigs as desired. Dust with icing sugar, then cut into slices and serve.
Notes
Note 1
For the biscuit crust, you can use Biscoff or any other plain biscuits or cookies.
Note 2
Unflavoured gelatin is essential for setting the cheesecake.
Note 3
Ensure the whipping cream is refrigerator cold for the best results when whipping.
Note 4
Use block cream cheese, not spreadable varieties.
Note 5
Caster sugar or superfine sugar dissolves easily, but you can also use granulated sugar if necessary.
Note 6
For stabilising the whipped cream for ahead-of-time assembly, consider adding powdered sugar or gelatin to help maintain the structure.
Cook techniques
Biscuit Crust Preparation
Break up the biscuits into smaller pieces and process in a food processor until fine crumbs are formed. Combine the crumbs with melted butter, optional cinnamon, and salt until the mixture resembles wet sand. Press firmly into a lined pan and refrigerate.
Blooming Gelatine
Sprinkle gelatine over cold water in a bowl and let it sit until it becomes firm. Heat gently until fully melted, ensuring it does not boil, and let cool slightly before incorporating into the filling.
Whipping Cream
Use an electric mixer to whip cold thickened or heavy cream until firm peaks form. This should take about 2 to 3 minutes. Take care not to overwhip, as this can lead to graininess.
Mixing Cheesecake Filling
In a separate bowl, beat softened cream cheese and sugar until smooth. Incorporate vanilla, lemon juice, and melted gelatine, mixing briefly to combine without incorporating too much air.
Folding Technique
Gently fold whipped cream into the cream cheese mixture. Start with a small portion to lighten the mixture, followed by the remaining whipped cream, taking care not to deflate it.
Setting the Cheesecake
Pour the filling into the prepared crust, smoothing the surface. Refrigerate for a minimum of 12 hours to allow it to set thoroughly.
Decorating the Cheesecake
Once set, lift the cheesecake from the pan using the overhang of parchment paper. Whip additional cream for decoration, then spread over the cheesecake, adding fresh fruits and a dusting of icing sugar to finish.
FAQ
Can I use a different type of biscuit for the crust?
Yes, you can use any plain biscuits or cookies that are available, just ensure they are not too sweet.
Is it necessary to use gelatine in the cheesecake filling?
Yes, gelatine helps set the no-bake cheesecake, providing structure and preventing it from being too soft.
What is the difference between heavy cream and thickened cream?
Heavy cream has a higher fat content, which helps in achieving better aeration when whipped, but thickened cream can also be used effectively.
How long should the cheesecake set in the fridge?
The cheesecake should be refrigerated for at least 12 hours to ensure it sets properly for optimal texture and stability.
Can I make this cheesecake ahead of time?
Yes, the cheesecake can be made a few days in advance and stored in the refrigerator. Just add the decorations shortly before serving.
Conclusion
The combination of the rich no-bake cheesecake filling paired with a crunchy biscuit crust creates a delightful dessert that is sure to impress. Topped with fresh fruits and a dusting of icing sugar, this cheesecake not only looks festive but is also deliciously creamy and satisfying. Enjoy it for special occasions or as a treat to brighten any day!
More recipes suggestions and combination
Chocolate Biscuit Crust Cheesecake
Swap the biscuit crust with chocolate cookies for a richer flavor.
Fruit Topped Cheesecake
Use mixed seasonal fruits for a colorful and fresh topping.
Lemon Zest Cheesecake
Add lemon zest to the cheesecake filling for an extra zingy flavor.
Coconut Whipped Cream
Incorporate coconut cream for a tropical twist on the whipped topping.
Berry Compote Cheesecake
Make a berry compote to drizzle over the cheesecake before serving.
Caramel Swirl Cheesecake
Swirl caramel sauce into the cheesecake filling for added sweetness.
Nut Topping Variation
Top with a sprinkle of crushed nuts for added crunch and flavor.
