Friday, November 13, 2015

No Bake Strawberry Cheesecake


For the crust:
150g McVities digestive biscuits (I used wholemeal this time)
30g caster sugar
85g unsalted butter, melted and set aside to cool

Mix the crushed digestives, sugar and melted butter together. Press in FIRMLY onto the bottom of a 20-23cm pan. Cover with plastic wrap and place in the refrigerator to chill while making the filling.

For the filling:
1 block of cream cheese (227g) at room temperature
2 tablespoons of no sugar added strawberry jam
40 g of caster sugar (less if the jam isn't a no sugar added jam)
1 tsp vanilla extract
1 bottle heavy whipping cream 240ml (36-40% butter fat)
A few pieces of lemon rind, chopped into small bits and a squeeze of lemon.

Beat cream cheese until smooth, add strawberry jam, sugar and vanilla essence and beat again till light.
Beat the whipping cream separately until soft peaks form. Do not overbeat whipping cream or it will split and liquefy itself and the cream can no longer be used. 
Gradually fold in the whipped cream, a squeeze of lemon and lemon rind bits into the cream cheese.  
Pour in the filling into the crust base and smoothen the top. 
Chill overnight.

*I used the back of a chopper to crush up the biscuits but you could do it with a rolling pin or a simple food processor.
*I used a home blender with mill to do this. The cream cheese was a bit tricky. Remember to break into smaller pieces before turning on the blender. 
*Whipping cream was pulsed till the required soft peaks consistency and it turned out beautifully.
*I didn't use a springform pan and although the filling was a little hard to handle, it still came out easily in slices. This is really dependent on how well the crust was done. :)

Credits to

From our home to yours,
Brenda x

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