Friday, September 24, 2010

No Bake Cheesecake

I stumbled upon this recipe a while ago and have been making it ever since and everytime it turns out perfect . it is a wonderful cheesecake very light and airy in texture and above all very easy to make . It is a big hit with my family so here goes ..............



  • 450 gm cream cheese (room temperature)
  • 200 ml double cream
  • 110 gm caster sugar
  • 1 tsp lemon juice
  • 1/2 tsp vannilla essence
  • 1/2 cup melted butter
  • 10 digestive biscuits
  • fresh blueberries
  • icing sugar for dusting

  1. Crush the digestives into fine crumbs (use a food processor )
  2. Heat the butter ina large pan on low flame . Add the digestives and stir continuously until the crubs have absorbed the butter and you can a smell a nice roasted aroma .
  3. Remove from the heat and press down into a 10" or 9" inch loose base cake tin (spring form pan).Smooth over by using the base of a glass . Put in the freezer to cool .
  4. In a clean dry bowl whip the double cream until it forms soft peaks . Dont over whip ( it is all in the whipping ).
  5. In another bowl gently soften the cream cheese using a wooden spoon and add the lemon juice , vanilla and sugar .
  6. Next fold in the double cream . mix well .
  7. Pour the filling into the prepared cake tin . Arrange th blueberries on top and sprinkle with the icing sugar .
  8. Allow to set in the fridge for at least 2 hours . Serve with ice ceam, creme fraiche or additional fresh berries .
If you don't have fresh blueberries you can also top it with a chunky blueberry jam ,that works very well too.

3 comments:

  1. Shabs, been reading your recipes. Impressed with the results and ur enthusiasm. Keep it up Girl.

    ReplyDelete