Monday, October 03, 2011

No Bake Cheesecake

Digestive Biscuit Crust:  
Crush the Digestive biscuit until it turns into fine crumbs. Mix together the biscuit crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while making the filling.
Cheesecake Filling:  In the bowl of your electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. 
In a chilled bowl beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled biscuit crust and smooth the top. Cover and place in the refrigerator for about an hour or even over night.
Serves 6 - 8 people.
Digestive Biscuit Crust:
1 1/2 cups (150 grams) crushed digestive biscuits
2 tablespoons (30 grams) granulated white sugar 
6 tablespoons (85 grams) butter, melted
Cream Cheese Filling:
One 8-ounce (200 grams) Cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (200 ml) heavy whipping cream


Sarah said...

That looks seriously tasty. I have really got to try and make a no bake cheesecake one of these days, the only problem is that I would end up eating it all to myself!

Sarah said...

After seeing your post I just realised that I have little tins in the cupboard perfect for doing one of these just for me :) (no one else in my household likes cheesecakes much but I love them!)

Oh Gosh Gulay said...

wow!! very easy to prepare..indeed no bake!hahaha! i must try this..thanks for sharing!

grace said...

Sarah.. haha.. that is a bad idea! :) get some friends to sit with u to share the extra calories :)

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