The Best Cheesecake Recipe no bake

Cheesecakes are one of my favorite desserts, and there are so many different flavors make. A creamy, sweet, and delicious no-bake cheesecake topped with berries. So simple and easy to make. Start with making the biscuit base, it couldn’t be simpler or easier, with only 2 ingredients. A packet of biscuits and melted butter. The chocolate kind also works perfectly. Cheesecakes that aren’t baked are usually set using gelatine, whereas baked cheesecakes contain eggs.


EQUIPMENT FOR THIS RECIPE Mixing Bowl Whisk Microplane Cake Tin

Ingredients

  • 250g | 8.8 oz Biscuits (digestives | graham crackers)
  • 110g | 1 stick | ½ Cup Butter
  • 500ml | 2 Cups Cream
  • 225g | 8 oz Cream Cheese
  • 85g | ⅔ Cup Icing Sugar
  • Zest + Juice from 1 Lemon
  • 15g | 3 Teaspoons Gelatine Powder
  • 2 Tablespoons Boiling Water
  • 1 Can Berries in Syrup
  • 15g | 3 Teaspoons Gelatine Powder
  • 2 Tablespoons Boiling Water

Instructions 

1. Place the biscuits into a food processor and process them until you have crumbs. Once your biscuits resemble fine crumbs, pour them into a small bowl and pour over cooled melted butter. Use a wooden spoon to mix the biscuits and butter together until they are well combined.

2. Pour the biscuit crumbs into a lined cake tin, this makes it so much easier to remove later, and use a spoon to compact the crumbs down. It doesn’t have to be perfect, I always find cheesecakes look better rustic and place them into the fridge to set.

3. Once the cheesecake base is in the fridge setting, you can start to make the filling. Pour cold cream into a large mixing bowl and using a whisk beat it until it starts to form soft peaks. Whisking by hand should only take 3-4 minutes. When the cream starts to hold shape stop whisking and set it to the side to be used a bit later.

4. In a larger clean bowl add the room temperature cream cheese, and measure out about 2/3 of a cup of icing sugar or powdered sugar for some sweetness. Using a whisk or a wooden spoon beat the cream cheese and sugar together until there are no longer any lumps and they are well combined.

5. The berry flavor is in the topping of the cheesecake so to flavor the filling I’m using the zest and juice from a medium-sized lemon. Make sure to choose a lemon with a very bright yellow shade and using a handheld Microplane, zest the skin.

6. Use a knife and cut the lemon in half and squeeze the juice from each side over the mixing bowl catching the pips with your hand. Use the whisk to mix the zest and juice until well combined.

7. Lastly, add the whipped cream and fold the cheesecake filling together until everything is perfectly combined. Pull the cheesecake base out of the fridge and top with the filling. Use an offset spatula to clean out the filling, once more it doesn’t want to be ideal, just make certain it’s quite even.

8. Place the cheesecake back into the fridge to set for a few hours before making the topping. Lastly for the berry topping. Using a can of your favorite kind of berries in syrup, pour it into a blender and blend until clean. Dissolve the gelatine in a few tablespoons of boiling water and mix it into the berry aggregate.

9. Pour over the cheesecake and place it into the fridge to set for at least 4 hours or overnight. If you’re freezing your cheesecake remove it from the freezer about 20-30 minutes before you are going to serve.

Note: If you are going to freeze your cheesecake to set you can skip this next step, or if you are serving it from the fridge you can use gelatine or agar. You can use powdered gelatine and dissolving it in a few tablespoons of boiling water. Pour the gelatine into the cheesecake filling and use the whisk to combine.

How to make the best Cheese Cake 

  • Place the biscuits into a food processor and system until pleasant crumbs shape. Transfer to a small bowl.
  • Melt the butter and cool earlier than pouring it into the biscuit crumbs and mix till well combined.
  • Pour the crumbs right into a covered cake tin and use the again of a spoon to compact them down. Place the cake tin into the fridge to set.
  • Whip the cream until smooth peaks shape by means of hand or with a hand mixer. Set to the aspect.
  • In a medium-sized bowl add the room temperature cream cheese and icing sugar. Beat collectively with a whisk till smooth and lump-free.
  • Zest and juice the lemon and vicinity it into the bowl with the cream cheese. Mix to combine.
  • Dissolve the powdered gelatine inside the boiling water and add to the integration bowl, stirring to mix.
  • Add the cream to the cream cheese mixture and fold collectively until well blended. Pour the cheesecake filling on the pinnacle of the cheesecake base and smooth. Place into the fridge for some hours to set.
  • Blend the can of berries and pressure through a sieve right into a medium-sized bowl.
  • Dissolve the gelatine in the boiling water and pour it into the berries. Mix till blended.
  •  Pour the berry combination on the pinnacle of the cheesecake and place it into the fridge to set for at least four hours or in a single day.
  • Serve crowned with berries and sparkling whipped cream.

Common questions about this cheesecake recipe

Is there a substitute for gelatine?

Yes, you may use agar if you would like within the cheesecake topping and depart it absolutely out of the cheesecake filling. If you’re leaving it out within the filling make certain to only serve your cheesecake cold as it will melt as quickly as it starts to warm as much as room temperature.

What kind of berries should I use?

You can use any you would really like! Boysenberry is a fave of mine but strawberry and blueberry also work clearly properly. Canned berries in syrup are perfect for this recipe however you can use clean berries cooked in a saucepan with some sugar if you have those reachable.

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