No bake cheesecake recipes
Ingredients
- 1 packet digestive biscuits
- strawberries halved (or any other fruit you fancy)
- Philadelphia Cream Cheese
Method
- spread a layer of philly onto a digestive biscuit and top with your fave fruit e.g strawberries
Ingredients
- 225g cottage cheese
- 110g cream cheese
- 100g unsalted butter
- 300g Hobnob biscuits (chocolate ones if you fancy a change!)
- 110g caster sugar
- 1 sachet powdered gelatine
- 1 small lemon. grated rind and juice
- 2 medium eggs
- salt
- 150 ml double cream. lightly whipped
- fresh fruit of your choice
Method
- 1. Melt the butter over a low heat. Blitz the biscuits in a food processor to make crumbs or pop into a plastic bag and crush with a rolling pin.
- 2. Remove butter from the heat and stir in the biscuits. Mix well till crumbs moist and evenly coated. Press into the base of a loose bottom or spring loaded flan or cake tin. Chill in fridge.
- 3. Put 3 tablespoons of cold water into a small pan. Sprinkle the gelatine evenly over the surface. Set aside for 5 mins. Rub the cottage cheese through a coarse sieve into a basin, add the cream cheese and lemon rind and mix in well.
- 4. Separate the eggs and add a pinch of salt and 25g sugar to the yolks and beat until creamy and light. Gently heat the pan of softened gelatine, stirring continuously but DO NOT BOIL.
- 5. When the gelatine has dissolved, remove from the heat and add lemon juice. Gradually whisk this liquid into the egg yolks before blending it into the cheese mixture.
- 6. Whisk the egg whites until thick then whisk in the remaining sugar until stiff. Fold the beaten egg whites and the lightly whipped cream into the cheese mixture. Pour into the prepared cake base and level the top. Chill for 2-3 hours until set.
- 7. When ready to serve, loosen the sides with a pallet knife and remove the cheesecake from the tin. Decorate the top with fresh fruit of your choice.
Susan Emery has contributed to these popular cooking recipes:
Ingredients
- 500g Mascarpone Cheese
- 40-50g Icing Sugar
- 250g Digestive Biscuits crumbled
- 125g Margarine or Butter melted
- Kiwi Fruit or Flake to decorate
- 2 Lemons juice and zest
Method
- mix the melted butter and crushed digestives and press into the bottom of a 30cm loose bottomed cake tin. Refrigerate while making the topping. Fold the mascarpone with the sieved icing sugar, the grated zest and the lemon juice. Spread over the chilled biscuit base and return the fridge for 2 or more hours. Decorate with sliced kiwi, crumbled flake or grated chocolate.
Vicki B has contributed to these popular cooking recipes:
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