Classic No-Bake Cheesecake with Delicious Variations
Learn how to make a classic no-bake cheesecake with simple ingredients. You can also add fun variations to customize the flavor.
Ingredients
| 90 | g melted and cooled to room temperature |
|---|---|
| 250 | g your choice |
| 400 | g softened at room temperature |
| 120 | g caster sugar |
| 400 | ml chilled heavy cream (whipping cream) |
Instructions
| 1. | BASE: |
|---|---|
| 2. | Begin by preparing the base. In a food processor or blender, combine the biscuits and melted butter until they form fine crumbs. |
| 3. | Press the crumb mixture evenly and firmly into a 23cm (9") round springform tin or a tin with a removable base. |
| 4. | Smooth the base with the back of a spoon and place it in the fridge to set. |
| 5. | FILLING: |
| 6. | In a mixing bowl, beat the cream cheese on low speed with an electric beater until it becomes soft and free of lumps. |
| 7. | Slowly add the caster sugar while continuing to beat on low speed. |
| 8. | Gradually pour in the heavy cream while still beating on low speed. |
| 9. | Increase the speed and whip the cream cheese and cream mixture until it holds its shape and appears slightly grainy. |
| 10. | Spoon the filling into the chilled base and smooth the top with a spatula. |
| 11. | Chill the cheesecake for at least 4 hours or overnight. |
| 12. | Carefully remove the cheesecake from the tin and place it on a serving dish. |
| 13. | To slice, use a hot, dry knife. Clean and reheat the knife between each slice by dipping it into hot water and drying it. This ensures neat portions. |
| 14. | VARIATION #1: RIPPLED JELLY CHEESECAKE |
| 15. | Prepare the basic cheesecake and chill it while you make the jelly. |
| 16. | In a saucepan, combine water, raspberries, and sugar. Simmer for 2 minutes. |
| 17. | Puree the mixture in a blender, then return it to the saucepan. Stir in gelatine over low heat until dissolved. |
| 18. | Strain the mixture into a bowl and chill until it thickens like a soup. |
| 19. | Pour the jelly over the chilled cheesecake and use a fork to ripple it in by swirling circles. |
| 20. | Tap the tin on the counter to level the surface and refrigerate for at least 4 hours to set. |
| 21. | VARIATION #2: CHOCOLATE CHIP CHEESECAKE |
| 22. | Prepare the basic cheesecake using either plain or chocolate biscuits for the base. |
| 23. | Melt dark chocolate and drizzle it over the cheesecake before chilling. |
| 24. | Using a fork, create swirls of chocolate through the cheesecake. The chocolate will set as you work. |
| 25. | Tap the tin to even out the surface and chill for 4 hours or overnight. |
| 26. | For a delightful twist, you can combine the jelly and chocolate in one cheesecake for a 'Rippled Jelly & Chocolate Chip Cheesecake.' |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 472.7 kcal |
| Protein | 5 g |
| Fat | 39.7 g |
| Carbohydrates | 25.9 g |
| Fiber | 0.4 g |
| Sugar | 13.9 g |
Published on Jul 19, 2024 by Luminița