No Bake Cheese Cake
Creamy, luscious, but not overly sweet, this cheesecake exhibits a perfect balance of sweet tangy richness. This recipe below will give you a very promising result and you sure will be making this cake many times at home because it's so delicious. Super easy recipe to make in your home kitchen.
Servings: 12 people
Calories: 271kcal
Equipment
- Food Processor
- Electric Whisk
- Fridge
Ingredients
- 200 gm Nutri choice biscuits
- 100 gm Butter
- 400 gm cream cheese
- 100 gm sugar
- 10 ml lemon juice
- 1 tsp vanilla extract
- 5 gm gelatine (soaked in 20 ml water)
- 2 cups fruits of choice
- 1/2 cup non-dairy whipping cream
Instructions
- Blend biscuits and butter in a food processor, and pulse them until very fine crumbs form.
- Press the crumb mixture into an 8-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 15 minutes.
- Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the sugar, lemon juice and vanilla extract. Scraping the sides of the bowl, as necessary. Beat till nice and smooth.
- Add 20 ml of water to 5gm of gelatine and let it sit on the kitchen counter for 15 minutes. Use a double boiler to gently heat the gelatine, so all the granules are diluted well.
- Whip the non-dairy cream till stiff peaks. Use an electric whisk to this.In a large bowl combine all three, cream cheese, whipped cream, and diluted gelatine. Gently fold all three using a rubber spatula to get a smooth consistency.
- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 5-6 hours or overnight.
- Unclasp sides of the pan, and remove cheesecake. Top it with fruit preserves and fruit of your choice. Enjoy!
Nutrition
Serving: 1slice | Calories: 271kcal