I’ve had a request for my no-cook cheesecake recipe.
This is a variation on one I was given using equal amounts of cheese and cream, but I got my sizes wrong, and it worked anyway so I’ve stuck with it.
Bear in mind I am a lazy cook and don’t weigh anything unless I’m cooking a victoria sponge.
For the base:
Almost 1 packet of digestive biscuits, bashed to crumbs (400g pack less 3 actually, cook’s share)
250g approx margarine or butter (half a tub).
1 200g tub soft cheese (philli or shop’s own, but low fat does not work as well)
1 300 ml tub double cream (again diet versions don’t work).
half teaspoon vanilla essence (optional but gives a nice tang)
half a teaspoon sugar (optional)
Melt fat in large pan, don’t allow to boil, then add biscuit crumbs.
Mix well until all covered, put in lined cake tin / foil tray and put in fridge to set for about two hours.
Whisk soft cheese and vanilla essence and sugar if used until fluffy.
Gradually add double cream a little at a time, whisking all the time. It will thicken up nicely.
When all mixed, spoon** over crumb base, smooth and put in fridge for at least 2 hours.
Note** I had originally said ‘pour’. It should be a thick mixture, so you couldn’t pour it.
Marshmallows are nice, as is chocolate. Fresh strawberries are yummy, but if you intend to keep the cheesecake for a few days, any fresh fruit is not a good idea as it reacts with the cream.
I replaced half of the digestives with gingernuts once and that gave a nice flavour to the base.
Left: strawberry and flake Centre: choc chip Right: marshmallows.